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

Broccoli Fritters

I feel like I am always looking for new ideas to get our 2 toddlers to eat vegetables. It's so hard! Max (who is 1)  simply throws everything and Ezra (who is 3) often removes anything green from his plate immediately upon arrival. This past Monday at 5pm I had just gotten home with both kids and had no idea what to make for dinner. I needed an idea quick and I remembered seeing this Broccoli Fritter recipe in my Smitten Kitchen newsletter. In the post, Deb talked about how fritters were the answer to this toddler problem so I decided to try it out on my 2 little veggie skeptics. 

The recipe is quite simple. You chop a head of broccoli into very small pieces, steam it in a skillet, then stir it in a bowl with flour, an egg and some grated cheese. Fry and eat!

To my surprise, THE KIDS ACTUALLY ATE THEM!!! And I thought they were delicious, too, topped with yogurt, lemon and Maldon salt. I enjoyed a few of them with a glass of rosé. 

This one will be making a recurring appearance. Recommended! Thanks, Deb. Now I am brainstorming what else I can turn into a fritter...

Broccoli Fritters

Adapted from this recipe by Smitten Kitchen. Makes about 8 fritters.

1 small head of broccoli

1/2 c flour

1 egg

1 clove garlic, minced

1/3 c grated cheese (I used a mix of parmesan and cheddar)

salt and pepper to taste, oil for frying

Chop the broccoli into very small pieces (florets and the upper parts of the stems). Throw them in a big skillet with a splash of water and cover to steam (about 5 min). Drain the broccoli and move it to a mixing bowl. Add the other ingredients and stir to combine. Use a potato masher or the bottom of a glass to mash the broccoli mixture just a bit. It's ok if there are still some chunks. Fry heaping spoonfuls (to make patties) in olive oil until both sides are browned. Sprinkle with a pinch of salt and serve alongside yogurt and a lemon wedge. My kids also liked dipping them in ketchup (whatever gets the greens down!). Enjoy!