Once upon a time there was an overcommitted, time-management challenged mom/wife/high school teacher who blew a deadline for an awesome project, The Food Matters Project.
This is her recipe for Greek Nachos, inspired by Mark Bitman’s version from the New York Times in 2009.
I decided to tweak this recipe a bit to make it vegetarian and gluten free, a courageous combination if I may say so, because sometimes this calls for bland and boring.
Layer the following…
Whole foods gluten free “crisps”
Fresh diced tomatoes
Fresh kalamata/Greek olives (pitted)
Make in food processor, then add…
Tarragon (or mint)
Plain low fat yogurt
Juice of one lemon
Layer on top of “nachos”
Toast beets and a red onion in olive oil and layer on top of delicious nacho pile
Sprinkle with additional feta!
These were delicious. And sorry for the delay fellow cooks at the food matters project.