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.
How often do you eat cranberries in their fresh, raw form? It seems to go without saying that sweetened dried cranberries have pretty well monopolized the Cranberry Market in recent years, edging out their plump, juicy originators by a long shot. I’d wager few of us ever go around eating raw cranberries as our go-to fruit of choice. As a matter of fact, when my six-year-old daughter saw them in our fruit crisper the other day and asked to try one, I told her to do so at her own risk. Raw cranberries are so stinking tart, they’re almost inedible on their own.
Not surprisingly, it took about two seconds before she made a horrible face and spit it into the trash.
That’s why this Cranberry Salsa–which I had the fresh cranberries in the fridge for–is so special. It features raw cranberries combined with apple, jalapeño, red onion, and a couple of other fresh ingredients for an unexpected, interesting appetizer that’s sure to be a hit at holiday parties. (It was at mine last night! The bowl I served this in was practically licked clean.)
Being a nutritionist, I’m a bit self-conscious about the food I serve when I entertain. Maybe no one is thinking about it but me, but I feel like my title obligates me to make at least some fairly healthy options for my guests. Plus, the nutritionist in me likes to offer allergy-friendly options for friends and family in the “something-free” club. This salsa fit the bill for both, since it’s vegan, gluten-free, dairy-free, soy-free–basically everything-free, since it’s made entirely with fresh fruits, sugar, and salt. Heck, it’s even RAW, if you’re into that, too.
Oh, and it’s easy. And make-ahead. And a balanced blend of sweetness and spice. And seasonal.
Can you tell I’m sold? Give this one a try for any upcoming Christmas parties and tell me how it goes!
This Cranberry Salsa is a festive, healthy, allergy-friendly holiday appetizer.
In the bowl of a food processor, process the sugar until very fine (to create superfine sugar). Pour into a serving bowl and set aside.
Place cranberries, apple, red onion, and jalapeño in the food processor and process until the mixture reaches a finely chopped pico de gallo-type consistency. Add to the bowl with the sugar and stir to combine.
Add orange zest and juice, lime juice, and salt and stir to combine. Cover and chill 2-24 hours. Stir in cilantro just before serving.