The peach kick continues with this recipe for Roasted Tomatillo Peach Salsa. Tomatillo salsa, also known as salsa verde, contains roasted or otherwise cooked tomatillos.
In spite of growing up in Texas where tomatillos were plentiful, I do not recall ever eating a fresh one. I feel a little lied to! No one told me tomatillos are delicious raw. Our CSA grows them so this was the first year we had several gorgeous, green gems lying around just calling out to be turned into salsa….or eaten fresh?
The salsa is the best I have ever made and I am a bit of a salsa snob. The combination of roasted and fresh flavors is delicious and the smooth and chunky texture makes it perfect as a dip or a relish to go on meat dishes.
We made the salsa on a weekend that included a bit of outdoor fun. The nearby Delaware Water Gap area is a gorgeous place that is only a bit more than an hour west of New York City. The funny thing is I read the “Paleo Indians” along with the Lenape tribe used to roam these hills. How appropriate! We frolicked in the river that included a few mossy rocks from which we jumped into the cool waters of the deep pool.
Later we hiked up the mountain and enjoyed the beautiful views. I love this photo of my oldest son, Benjamin, because just a couple of days after our hike he told me of his intention to become a Christian. His faith and courage are inspiring and I’m so proud of his decision.
Ben told us he is ready to be baptized but said he wants it to be private (not in front of the entire church) and he does not want anyone to get “mushy”. Good luck with that last part, Ben.
“It might choke Artie, but it ain’t gonna choke Stymie!”
The entire time I was making this dairy-free spinach-artichoke dip the above line was going through my head. I’m not sure how many of you remember “The Little Rascals” but it was a show I used to watch all the time growing up. I LOVED Stymie, Alfalfa, Darla and, of course, Spanky. In this scene, Stymie is given a fine meal to try. He doesn’t know what an artichoke is but he’s “gonna tackle it”.
Clearly, artichokes can be a bit intimidating. The good news is this recipe, while featuring artichokes, presents none of the associated confusion. We are going to stick with the artichoke hearts and make our lives easier. Whew!
My husband G and I made this spinach-artichoke dip on New Year’s Eve. We had some leftover corn chips from our traditional Christmas Eve Tortilla Soup. (Yes, I realize corn chips are not paleo. But they were gluten-free so it was a splurge.) We cut up some cucumbers and tried the dip with both. Two years ago I probably would have preferred the corn chips with the dip. But this time we found ourselves favoring the cucumbers! It was a bit surprising but I guess our tastes have really changed. Not to say I don’t enjoy corn chips now and then but they are definitely not something I crave. It was a nice confirmation of how changing the way we eat can build on itself in altering our tastes for the better if we stick with it.
The paleo spinach-artichoke dip uses my newly found favorite ingredient: cashew cream. It gives the dip that creamy taste you want without using dairy products. We have made this twice in a week. I hope you enjoy it as much as we have.