My obsession with Trader Joes continues. The hubby is traveling so I took some time to shop and load up on fresh produce and all the products I love from this store. I don’t do a lot of carbs but I am now a bit obsessed with this flatbread. I used it last night for the chicken gyros I made (stand by for that recipe, it was great!) And used one this morning for avocado toast.
I love a super fresh avocado toast. I never order it in a restaurant because it always looks so sad and pale, like it came from a container. TJ’s had super fresh and perfectly ripe avocados yesterday. I like my guac a bit chunky so I roughly mash it, add onion, jalapeño, salt, pepper, and the juice from 1/2 a fresh lemon. I toasted my flatbread, topped with guac, feta cheese, and fresh San Marzano cherry tomatoes cut in half. I usually sprinkle a bit of either cayenne or red pepper flakes on top, but the jalapeño I had today was pretty hot and I didn’t need more heat.
This dish was so delicious and simple. I always say that you just need to start with the freshest, closest ingredients you can find and whatever you make will turn out great. I started with some cherry tomatoes that I halved. I put them in a baking dish with a few cloves of garlic, Kalamata olives, some fresh oregano, basil and mint from the garden, drizzled the mix with olive oil and seasoned with S&P. I would have put a block of feta cheese right in the middle of it…but the husband…I baked the dish for about 40 minutes at 350 (I then removed half for hubby and added feta cheese to the rest and baked for another 10 minutes).
Next, I simply sautéed my shrimp in a little EVOO and a pat of butter along with some Vidalia onion, garlic and seasoning.
To plate this dish: I served it over cauliflower rice, so I plated that first, topped with shrimp, then with the baked tomato concoction. It was delicious, easy, hearty and a dish that I will definitely make again.
Last night’s dinner was a go-to for us. Chicken cutlet with bruschetta. My bruschetta changes depending on what looks fresh in the produce department. I was lucky enough to be in Astoria the other day and shopped at my favorite grocery store (shout out to Berry Fresh on Ditmars). So for this bruschetta I incorporated fresh cucumbers, dill, tomatoes, red onion, chopped Greek olives, a fabulous feta cheese and a good quality EVOO. I mix this all together with a little kosher salt & pepper and let it get cozy in the fridge for about an hour so that all the flavors come together. Take it out of the fridge about 20 minutes before serving.
You can use this bruschetta on top of any protein you like. Last night I fried up some chicken cutlets and plated it all on top of some of steamed broccoli rabe and a side of tzatziki.
Pro-tip: when you steam the broccoli rabe add a bullion cube to the boiling water, this takes the bitterness out of the broccoli rabe. Also, I drain the cooked broccoli rabe then quickly sauté it with a little garlic, salt, pepper and crushed red pepper flakes (just long enough to incorporate all the spices).