Here is the perfect warm-weather solution to dinner from my latest cookbook, The Forest Feast Road Trip. It’s vegetarian, but can easily be made vegan by using a non-dairy yogurt and skipping the Feta. this is also a great picnic food, as it can easily be assembled on-site outdoors. Protein-packed and very easy to assemble, this is an easy snack or light meal! Use my ideas as a starting point and swap in your favorite toppings.
No-Cook Mediterranean Tostadas
This tostada is great for those nights when you just don’t feel like cooking but still want something balanced and fresh. This is not a traditional preparation of the tostada (which is often seen in Mexican cuisine), but an adaptation using more Mediterranean-style ingredients which makes for an easy weeknight meal.
Find this recipe, with a few other variations in my cookbook The Forest Feast Road Trip.
No-cook mediterranean tostadas
makes 4 tostadas (*divide the ingredients below among the 4 pita breads)
4 pita breads (whole wheat or regular, left whole)
1 c hummus
1/2 c babaganoush
1 tomato, diced
1 small cucumber, diced (peel on)
2 green onions (chopped)
1/4 c crumbled Feta cheese
1/4 c garbanzo beans (from a can)
lemon wedges (for serving)
Using the hummus as the base, layer all other ingredients in the order above onto the pitas. Slice in half, if you wish, or enjoy the whole thing hand-held.
*I prefer my pita soft, but if you'd like to stick with the typical tostada crunchiness, bake your pitas at 375F for 10 minutes before adding the toppings.
Enjoy!
* * *
xx
Erin
Holiday Party: Cava Sangria Punch
I love how pretty this punch bowl recipe looks for a party. It was inspired by our favorite neighborhood cafe in Barcelona while researching The Forest Feast Mediterranean. In Spain, it is typically served in a pitcher but it’s perfect for a party to make it in a bowl
Note: Double the recipe for a mixing bowl or simply add equal parts juice and prosecco (or, like the recipe, add slightly less juice for a less sweet version). You can use any type of fruits that are in season. I used figs, cranberries, persimmons, apples, pomegranates, clementines, star fruit and edible flowers. Slice them thinly so they’ll float. (Tip: the pom seeds only float on top of larger items.)
Check out the video demonstration here.
Cava Sangria
1 bottle Cava or any dry sparkling white wine (750 ml)
2 c white grape juice (480 ml)
Mix in a pitcher with:
1 c raspberries (165 g)
1/2 grapefruit cut into triangles (peel on)
Serve chilled or over ice.
* * *
For more holiday-centric party ideas, you might like:
Israeli Salad with Feta
A couple years ago we spent a month near the beach in Tel Aviv. Most mornings we would walk down to a little cafe and have a version of this salad for breakfast. Yes, breakfast! Sometimes with an egg. So delicious and fresh in the morning. I added the feta for an extra flavor kick.
Enjoy!