In a perfect world, every culture would have its own version of nachos. I can see it now: German nachos with a crispy potato base and sausage crumbles on top, Indian nachos with lentil crackers and chicken tikka masala… the list goes on. But since we don’t live in a perfect world, sometimes you have to take matters into your own hands, nacho-wise.
Since I’m such a fan of the Mediterranean diet, and that region doesn’t exactly have its own native nachos, I’ve been meaning to make something like these “naanchos” for ages, especially after coming across Rachael Ray’s version years ago. I’m so glad I did! These made the perfect light lunch for my day off yesterday.
With a naan flatbread base, hummus swirl, and gazpacho-flavored salsa, this twist on the usual nachos takes your tastebuds on a tour around the Mediterranean. The gazpacho salsa on top (a riff on my regular gazpacho), is a refreshing pico de gallo-style dip, with manly chunks of red pepper, tomato, and cucumber. Put together with chewy flatbread, cool hummus, and salty feta, I could also see this combo serving as a unique appetizer for entertaining or a nutrient-packed afternoon snack.
Like their namesake, these naancho nachos might just make you go…
Naan-chos with Gazpacho Salsa
Nachos with a healthy Mediterranean twist!
Make the gazpacho salsa: Place garlic cloves in the bowl of a food processor fitted with a chopping blade. Process for a few seconds until garlic is minced. Add the chunks of cucumber, tomatoes, red pepper, and red onion and process another few seconds until the mixture reaches a pico de gallo consistency.
Pour the mixture into a large bowl. Stir in olive oil, white wine vinegar, salt, and pepper. Set aside.
Toast the naan in a toaster/toaster oven. Spread with a layer of hummus, then slice into wedges.
Place wedges on a serving dish. Top with gazpacho salsa and sprinkle with crumbled feta. Serve immediately, and store any extra salsa tightly covered in the fridge.
A Love Letter to Food Original Recipe.
I’ll be honest. This is a rather polarizing salad. At least in my house it is. I contend that the flavors of tart grapefruit, mild mahimahi, creamy avocado, and a lime-honey vinaigrette all mixed up together make for an explosion of deliciously contrasting flavors and textures. The rest of my family, on the other hand, is not so keen.
Grapefruit isn’t just an acquired taste. Apparently our taste perception of it and several other bitter foods depends on our genetics. (So I can give my husband and kids a pass.) But if you’re one of those fortunate people who can enjoy grapefruit, now is the time to do so–at least in Arizona, where we live.
This grapefruity recipe comes from Real Simple, a magazine that generally lives up to its name. But to take a simple recipe and make it even easier for weeknight dinnertime, I swapped out grilled fresh mahimahi for Trader Joe’s frozen mahimahi burgers. They may not be quite as pretty as grilled fillets, but these burgers, diced, turned assembly of this salad into a total breeze. Plus, they’re a WHOLE lot less expensive than what my regular grocery store charges for mahimahi.
I enjoyed this flavor combo so much on Thursday evening that I recreated it for my Lenten Fish Friday. If you observe Lent or just need a light, refreshing, easy lunch or dinner, you can’t go wrong with this healthy salad…
…unless you’re genetically predisposed to hate grapefruit.
Spinach Salad with Mahimahi, Grapefruit, and Avocado
An explosion of varying tastes and textures, this salad is a light, healthy meal!
Prepare mahimahi burgers according to instructions on box. Meanwhile, spread spinach on a large platter. Top with grapefruit segments and diced avocado. When mahimahi burgers are done cooking, slice them into pieces and spread over salad.
Make the dressing: in a small bowl or measuring cup, whisk together all ingredients. Toss salad with dressing or serve on the side.
Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.
The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.
This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.
Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Make the salsa:
In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Sometimes I think it’s a scandal that sun dried tomatoes don’t cost more. I’ve never made them myself (though, living in the Phoenix area, we’re certainly not short on sun…or dryness…or tomatoes), but I do have a dim sense of how much time and effort go into the end product of these shrivelly red strips. The process goes something like this: 1. Pick tomatoes 2. Wash tomatoes 3. Cut tomatoes 4. Season tomatoes 5. Dry tomatoes in the sun for days on end 6. Package tomatoes. Seems like an awful lot of work–and an awful lot of tomatoes, seeing as how they lose around 90% of their original weight and shrink down to less than half their original size upon drying.
Yet there they are, a whole bag of them for only $3.00 at Trader Joe’s. Isn’t our food system strange?
Despite the seemingly inverse relationship between cost and effort in sun dried tomatoes, I for one am quite thankful for their relative inexpensiveness, because I adoooooore them. Chewy, brightly colored, and tangy-sweet, I happen to think they bring their A-game to any dish they grace.
And wouldn’t you know it, they make a pretty spectacular main ingredient in pesto.
This Sun Dried Tomato Almond Pesto Pasta with Chicken took its place on our family’s weeknight dinner plan last week, and it’s definitely an entree I’ll be making again. Whole grain spaghetti, olive oil, tomatoes, and almonds place it squarely in the Mediterranean Diet category–a category I’ve been known to harp on relentlessly for its many health benefits. (By the way, didja see the new U.S. News and World Report ranking of diets for 2017? The Mediterranean Diet comes in at the top of nearly every category they analyzed.)
Health benefits aside, this chicken pasta boasts excellent taste and can be whipped up in about 30 minutes. Add it to your meal plan this week!
Sun Dried Tomato Almond Pesto Pasta with Chicken
A Mediterranean chicken dish packed with the healthy goodness of tomatoes, olive oil, and almonds.
For the chicken and pasta:
Make the pesto:
Add tomatoes, almonds, olive oil, lemon juice, and garlic to the bowl of a food processor. Process until nearly smooth, then taste and add salt and pepper to your liking. Set pesto aside.
Make the pasta and chicken:
Make the spaghetti according to package directions.
Meanwhile, season chicken on both sides with basil, oregano, salt, pepper, and garlic powder.
In a large nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add seasoned chicken and cook about 4 minutes per side or until internal temperature reaches 165 degrees F.
Serve immediately: assemble entree with any combination of spaghetti, pesto, and chicken you like!
A Love Letter to Food Original Recipe.
Three ways you know you’ve found the best green bean recipe ever:
- You make it more than once.
- When you serve it at Thanksgiving, it disappears to the last bean.
- You actually sneak it out of the fridge to snack on it at night.
Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?
I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.
On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.
Is it weird that eating this makes me think of the Gollum quote from The Hobbit:
“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”
Because yes, it is. And that beats green bean casserole any day, if you ask me.
Lemony Green Beans with Almonds and Feta
Crisp-tender green beans tossed with a lemony dressing and sprinkled with toasted almonds and feta make an incredible side dish!
Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.