Nachos have been my favorite food since I was about 12. They always seemed like a perfect food. Fat, protein, carbohydrates – they have it all. That is until I learned about how bad vegetable oils are. Not sure what I’m talking about? My post on fats should help to clear things up. Anywho, I got real ambitious one day and decided to make plantain nachos from scratch. If you aren’t up for that, there are some “clean” plantain chips available out there. You can also use Siete chips if you want to keep it paleo.
Paleo Plantain Nachos
Nachos are an ultimate comfort food for me, but if I eat them now, I feel very uncomfortable. So having a clean version of Nachos comes in super handy!
Shishito peppers (not hot) and Padron peppers (a few a hot) are one of my favorite summer veggies. I’ve only recently started to see them in grocery stores, before that I could only get them at the farmers market or at restaurants. One of the reasons that I love them is that you can only get them for a couple of months (so don’t wait!) and the other reason I love them is that they a quick to prep and quick to cook.
Blistered Shishito Peppers
You can use either Shishitos or Padrons depending if you can handle the heat! These make a great side dish, but also like making these as an appetizer.
This is a great summer salad for those drool-worthy heirloom tomatoes. The pesto recipe can be used with the burrata and heirloom tomatoes OR use it wherever you like to use pesto – minestrone, salad dressing, on hard-boiled eggs, etc.
Heirloom Tomato and Burrata Salad with Superfood Pesto
This recipe takes pesto to the next level – and no one will know that it has kale in it!
Cheese board, charcuterie platter, meat and cheese plate, whatever you call it, they are all the rage. This seasonal charcuterie platter made its debut at our Thanksgiving table in 2017 and a similar one appeared at Christmas that year as well. If you’ve already committed to a different dish – don’t fret, bring this to any upcoming gathering. Needless to say, this is more inspiration than a recipe – I encourage you to use your favorite cheeses and whatever fruits are in season!
How to Build a Seasonal Charcuterie Platter:
Select 2-4 types of cured meats.
Salami, smoked chorizo, and prosciutto are pictured here and just some examples of smoked and aged meats. Pate would be another good option.
Select a mixture 3-5 of cheeses.
Pictured here are Goat milk chèvre, mozzarella, and burrata (Thanksgiving) and I added manchego and Brie. I recently took a cheese making class where we learned how to make these three cheeses, hence why these are included in the cheese board. I do suggest a mixture of hard and soft cheeses. For the chèvre, I added bacon, figs, and a drizzle of honey (in the center of the Thanksgiving picture) and pomegranate seeds on the Christmas picture)
Add crackers and/or bread.
Here I have Jilz crackers and Simple Mills crackers
For the Christmas board I added homemade paleo bread
Add Seasonal Fruits and/or preserved fruits.
We have pears, pomegranates, and figs pictured here. For Christmas I included pears, mandarin oranges, pomegranates, and some quince paste.
Lastly, add some veggies and olives.
For Thanksgiving, we had olives and Sonoma Brinery pickles. For Christmas, I will also inlcude pickled green beans and cornichons.
As we are now in the winter months, my goal for this charcuterie platter is to include only preserved foods and in-season foods.
I hope you try out a Seasonal Charcuterie Platter in the coming months!
Here is a link to Farmcurious, where I took the cheesemaking class. She also sells kits for those that aren’t local. The kits include the recipes for how to make the cheeses :).