The tostada- made fresh + light
The recent summer weather has nudged me out of my primavera surliness and ignited my desire to paint again. I suddenly feel energized. Focused. Turned on. I've been toning wood and masonite panels left, right and upside down, laying on thick and juicy strokes of pigmented Gesso in rose, peach and ocher- warmth as a foil to my preferred palette for brushy skies and abstractions.
This is a welcome turn. As many of you know, it's been a somewhat weird and challenging seven months. It feels good to be back in my tiny studio again, blasting music and standing upright, paint brush in hand.
And what have I been eating this hot and breezy week, you ask?
Have I got a quick and easy solution for those sultry summer nights when it's too damn hot to turn on the oven. I'm calling the recipe Tostada Nueva. This is not your typical fried corn tortilla topped with shredded iceberg lettuce, red tomatoes and ground beef. Nope. It's light and fresh and snappy. And it's dairy-free (translation- cheese-less) so you can serve it to your GFCF Sweethearts.
I used Trader Joe's Brown Rice Tortillas (thanks to a Fabulous Reader who turned me on to TJ's new gluten-free brown rice wraps) for the tostada base. The rice tortillas cooked up flaky and just crisp enough. I fried them briefly in my iron skillet with a splash of light olive oil.
I topped my brown rice tostada with slices of Applegate Farms Honey and Maple Turkey Breast and pieces of cooked and crispy (nitrate free!) Sunday Bacon, but you could use any of your favorite deli meat. The heirloom yellow tomatoes are bright and citrusy- perfect for summer.
For each person you'll need:
1 brown rice tortilla-wrap
Olive oil, as needed
3 slices of Applegate Farms Honey Maple Turkey
2-3 pieces of crispy cooked Applegate Farms Sunday Bacon
A handful of organic baby greens
1 smallish yellow tomato, sliced
Honey Mustard Dressing
Whisk together, per person-
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey mustard
1 small clove garlic, finely minced
1 dab of agave nectar
Sea salt and fresh ground pepper, to taste
If you are making dressing for four servings, I might quadruple all the ingredients listed except for the garlic- one clove is probably enough.
Assemble your ingredients.
Just before you are ready to eat, heat a little olive oil in a medium hot skillet. Fry the brown rice tortilla on both sides, briefly, until it is slightly golden and crisp. Remove with tongs and place the hot tortilla on a serving plate. (Drain it on a paper towel first, if you like.)
Top with the turkey, fresh baby greens, yellow tomato slices and cooked bacon. Drizzle with the Honey Mustard Dressing. Season with more sea salt and fresh ground pepper.
Boom. Dinner is done.
Does it get any easier?
Serve with a side of my Easy Guacamole with Lime. Or how about some of my Horseradish Spiked Red Potato Salad?
Note: I like Applegate Farms because their products are organic, nitrate and antibiotic free, as well as gluten and casein free. Not to mention, delicious.
