|tomatillo salsa and spinach pesto|
have you cooked with tomatillos before? if not, go out and buy some immediately. tomatillos are part of the nightshade family...like tomatoes...and are a key ingredient in mexican food cooking. they are small and green...they look like small tomatoes except they are covered with a papery husk. the husk is super simple to remove...and then all that is required is a brief roasting...15-20 minutes and they are ready to use. i love tomatillo salsa...i make is all the time. see the end of the recipe for serving suggestions.
are you a spinach fan? if so, please share your favorite recipes in the comments section of this post...and tell me what you think of this recipe...i would love your thoughts and feedback...
spinach pesto tacos with roasted tomatillo salsa
1 package corn tortillas. (i love the sprouted corn tortillas from food life found at whole foods)
1 recipe spinach pesto
shredded sharp cheddar cheese
1 recipe roasted tomatillo salsa
assemble tacos: warm tortillas directly over gas flame or in a pan until pliable. add approx 2 tablespoons pesto to each tortilla. top with lettuce, onions, cheese, tomatillo salsa and cilantro. serve immediately.
|i love the shades of green|
3 cups fresh organic spinach, washed
1 cup walnuts, toasted
2 cloves garlic, peeled
1/2 large white onion, peeled and cut in large chunks
1/4 cup fresh cilantro, washed
1 jalapeño pepper, seeded if desired (i like mine spicy so i don't bother)
1/4 cup extra virgin olive oil
juice of 1/2 lime
pinch of sea salt
pinch of freshly ground black pepper
pinch dried red pepper flakes
combine all ingredients in food processor or blender. process until smooth. taste and adjust seasonings if desired.
roasted tomatillo salsa
1 pint tomatillos, papery husks removed
1 white onion, chopped
4 garlic cloves, peeled
juice of one lime
1/2 cup cilantro, washed and chopped
pinch sea salt
pinch freshly ground black pepper
pinch dried red pepper flakes
preheat oven to 425 degrees. line a rimmed baking sheet with parchment paper. add whole tomatillos, 1/2 of the chopped onion and the jalapeños to prepared sheet. roast in oven 15 minutes. let cool slightly. remove stem from jalapeños and add them, along with the rest of the roasted vegetables, to blender. add remaining ingredients and process until combined but still a bit chunky. taste and adjust seasonings. serve with tacos. also delicious as a dip with corn chips, on burritos and quesadillas, a topping for eggs, cooked with roasted pork....you will find many uses for this salsa...
ll fest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Spinach-Artichoke Cups
From My Corner of Saratoga: Cannelloni Stuffed With Ricotta Spinach
And Love It Too: Bacon Infused Wilted Spinach
Virtually Homemade: Spinach Pepita (Pumpkin Seed) Pesto
Cooking With Elise: Spinach and Artichoke Fondue
Glory Foods: Creamed Spinach
The Sensitive Epicure: Catalan Spinach With Raisins, Pine Nuts and Bacon
CIA Dropout: Spinach and Cheddar Frittata
FN Dish: Stuffed Spinach Recipes
napa farmhouse 1885
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