Today I made potato and bean enchiladas baked with green sauce for an old friend who came to dinner. The enchiladas were OK, but I really liked the sauce (adapted from this recipe):
Boil 6 whole tomatillos and 1 chopt onion for 10 minutes. Drain thoroughly and cool. Puree the boiled veggies with 1/3 c. fresh cilantro and 1 jalapeno pepper until smooth.
I imagine this would be good on top of all kinds of other Mexican food, polenta, and nachos. The inspiration for this dish was, as per usual, the CSA. I have never cooked with tomatillos before, but they showed up in the box, along with onions and potatoes. We also ate CSA lettuce in our salad and CSA watermelon for dessert (my Southern husband claimed to have picked out the perfect one--I think he was right). I plan to put the last couple tomatillos in a leek pie in a few days.
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I'm glad you are getting something other than squash. Our CSA has been amazing lately - this week we got grapes, peaches, white cantaloupe, figs (amazing!), corn, tomatoes, red bell peppers, zuchinni, basil, and fresh edamame. The fresh edamame was really interesting - a lot better than the frozen stuff - but of course it took forever to shell. We just microwaved it and ate it plain :)
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