When the boys were much younger and right in the middle of the picky eater stage (they are only now starting to emerge from that stage), we had a major breakthrough. This breakthrough was none other than the taco. We discovered that they would eat just about anything if it was housed in a taco shell. Fish was first, then chicken and pork. It must be the magic of filling the shell with all of the toppings of your choosing from all the little bowls on the table, or the crunch of the shell. Whatever it is, it’s magical. Tonight we slid in a mix of ground beef and ground pork, and of course a ton of Springdell toppings too! It did not disappoint.
Two bell peppers and one golden zucchini, diced up and sautéed with a bit of Amish roll butter. I had never heard of a golden zucchini, but it was delicious!
Our other toppings included Springdell tomatoes, cucumbers from my garden, shredded cheeses and of course the roasted peach and tomatillo salsa!
I started by taking the husks off the tomatillos and slicing them, taking the pit out of the peaches and slicing them. Put them all on a rimmed baking sheet lined with some foil and roast them in a 350 degree oven for about 25 minutes until very soft. There was not a huge color change involved as you can see.
before the roast…
after the roast…
Place the tomatillos into a food processor or blender with two cloves of garlic and a pinch of salt, purée until almost smooth. The mixture will be slightly loose. Pour this into a bowl and do a quick chop of the peaches and add them in.
To that I added a handful of chives from my garden and two half of the batch I added cilantro. If you are not a cilantro fan omit that, hence what we have two bowls of salsa.
I was was a bit skeptical but this was really delicious and we loaded the stuff onto our tacos. The hint of sour from the tomatillo is balanced really well with the sweet from the peaches.
We we finished off the dinner with a warm gluten free cream cheese brownie….or two.
Hope you all had a relaxing weekend and wishing you all a great week. Jess will check in tomorrow with her meatless Monday post. Enjoy!