1 large garlic clove, peeled, halved

Olive oil, for brushing

16 flour tortillas

For the tomatillo salsa, preheat broiler. Arrange tomatillos, garlic and jalapenos on a baking sheet (with sides) and broil until veggies are tender, and slightly charred, about 8 minutes. Transfer to a cutting board and let cool enough to handle.


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Remove stems, seeds and pith from jalapenos. Place them in a processor. Add tomatillos, garlic, onion and cilantro. Process until almost smooth. Taste for salt and pepper.

For the chops, prepare grill for medium-high cooking. Rub both sides of pork chops with the halved garlic cloves. Sprinkle with some pepper. Brush with some olive oil. Grill until just cooked through, about 8 minutes per side. Transfer to a serving platter, and let rest about 10 minutes before serving. Surround with grilled zucchini on one end of platter. Add grilled tortillas (folded in fourths) to the other end of platter. Serve tomatillo salsa on the side.

For the flour tortillas, after taking chops and zucchini off grill, wait a few minutes, then add tortillas and grill until slightly charred, about 1 minute per side.

Baby spinach and avocado salad

Talk about simple! To gild the (green) "lily," we explore the method for making homemade tortilla strips, which will come in handy for adding crunch to cold-weather soups.

5 tablespoons olive oil

6 (6-inch) corn tortillas, each cut into 3-by-1/2-inch strips

3 tablespoons fresh lime juice

5 teaspoons chopped shallot

2 teaspoons honey

3 tablespoons olive oil

12 cups loosely packed, trimmed baby spinach

2 avocadoes, peeled, pitted, cut lengthwise into quarter-inch thick strips

For the tortilla strips, in a large, heavy skillet, over medium high, heat the 5 tablespoons olive oil. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with some sea salt.

For the dressing, whisk together the lime juice, shallot, honey and 3 tablespoons olive oil.

To serve, place spinach and avocado strips in a large bowl. Add dressing; toss gently. Taste for seasonings. Top with tortilla strips. Serve right away.