YIELD: 6 servings Tomatillo Salsa: 8 oz. fresh tomatillos, husked, washed and cut in quarters 2 cloves garlic¼ cup diced onion1 Tbsp. olive oil 1 Tbsp. minced jalapeño pepper2 Tbsps. fresh lemon juice ½ cup chopped cilantro1 tsp. ground cumin1 tsp. ground coriander2 tsps. rice-wine vinegar Sea salt and pepper, as needed Jicama Tacos: 1½ cups vegetable broth8 oz. bulgur/red-rice blend with quinoa flakes1 cup small-dice mango 1 cup roasted corn kernels ¾ cup small-dice avocado 4 ...

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