I am going to make a statement that might piss some people off, especially folks from Georgia, but Texas has the best peaches. I am not just saying this because I reside in Texas at the moment, but because it is true. Yes they might be smaller than said Georgia peaches, but they are a lot more flavorful. And the fact you can only get them during the summer months, ups there appeal.
Even if you don’t live in the great state of Texas and get yourself some peaches this summer and make this light salad on a hot day. No need to turn on the stove or oven for this one. Continue reading
For lunch I whipped up this great taco salad with whatever was left in my frig, and it turned out great.
1 lb of ground beef
1 onion, chopped
1 green bell pepper, chopped
salt & pepper
1.5 tbs taco seasoning – I used Penzeys Spices Southwest Seasoning
1 bunch of swiss chard, rinse and chopped
1/4 cup homemade chicken stock
2 garlic cloves, chopped
Heat a spoonful of coconut oil in a cast iron skillet. Add in onion, season with salt and pepper, and saute for about 5 minutes. Add in green pepper and saute for another 5 minutes. Add in ground beef and saute until all the beef is cooked through.
Add in taco season and a tbs of water. Let simmer for a few minutes.
Cook swiss chard by adding a spoonful of coconut oil to a medium heat skillet with a lid. Add garlic and saute for 1 minute. Add swiss chard, chicken stock, and season with salt and pepper. Put lid on and cook for about 5 -10 minutes. Chard should be tender.
To plate the taco salad, add a layer of baby spinach, then a layer of sauteed swiss chard, then a layer of meat, then finish off with salsa. We like tomatillo salsa in our house, so that is what I put on top of mine.