Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Salsa Verde This brilliant green salsa adds a delicious tang to a wide variety of dishes, such as grilled tempeh or tofu and rice. Though I appreciate raw foods and greatly prefer some items (cabbage, carob) uncooked, the vegetables in this dish—delicious on their own—reveal hidden tastes and treasures when roasted. And for the practical-minded, this salsa freezes well. Omit the jalapeño if you prefer a mild salsa. Coconut oil or canola oil 12 medium tomatillos 3 garlic cloves, unpeeled 1 small white onion, peeled and quartered 1–2 jalapeño peppers (optional) 1 poblano pepper 2 sprigs fresh cilantro 1 teaspoon sea salt Preheat the oven to 425°F. Oil a baking sheet. Place the tomatillos, garlic, onion, and peppers flat on the baking sheet and cover with foil. Roast for 20 to 30 minutes, until the veggies are lightly browned on the edges. Remove the foil and cool. Peel the garlic and slice the peppers, removing the stems and seeds, unless more heat is desired. Add the roasted veggies to a blender or food processor along with the cilantro and salt. Process until smooth, about 1 minute. Serve over refried beans (page 213) and brown rice, with beans and corn tortillas, or with tortilla chips. Salsa keeps refrigerated for 5 to 6 days or freezes well for several months. MAKES 6 CUPS, 10–12 SERVINGS