Jun 22, 2017

Flower Food

Move over kale—cauliflower is the new darling of restaurants and foodies! Just as Brussel sprouts have had their day in the sun; cauliflower is now popping up on menus and food blogs. It’s being served raw, roasted, or Chinese stir-fried. It’s been used as a substitute for potatoes and other starches, replacing the dough in dishes like pizza.

Cauliflower is extremely low in calories, fat and carbohydrates. It has a high content of vitamin C and moderate levels of several B vitamins and vitamin K. It is also high in phytonutrients but these are compromised by boiling. Stir frying or roasting cauliflower is the way to go.

For the crust:

1 medium head cauliflower, cut into florets or 16 ounces frozen, defrosted

1/4 cup grated Parmesan
1 teaspoon Italian seasoning 

1/4 teaspoon kosher salt 

1 large egg 

2 cups shredded mozzarella

1/4 cup pizza sauce, recipe follows

For the pizza sauce:

2 tablespoons olive oil

3 cloves garlic, crushed 

1 medium onion, finely chopped

Three 15-ounce cans crushed tomatoes 

1 tablespoon dark brown sugar 

1 teaspoon crushed pepper flakes

Kosher salt

For the pizza: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.

Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer to a steamer and cook 3-4 minutes.  Remove and place on a dry kitchen towel and allow to cool.

When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the lined baking pan and form into a 10-inch circle. Bake until golden, 10 to 15 minutes.

Prepare the sauce: Heat olive oil in a pan over medium-high heat until hot. Add the garlic and onions and stir. Cook until the onions are soft, 4 to 5 minutes.  Add the crushed tomatoes and stir to combine. Add the brown sugar, crushed pepper flakes and salt to taste. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Cool and puree the sauce using an immersion blender.

Remove the crust from the oven and spread the sauce and remaining mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more.

1 1/2 tablespoons olive oil
1 teaspoon cumin

2 medium onions, finely sliced
kosher salt

12 oz cauliflower, thawed if using frozen, thinly sliced

½ teaspoon red pepper flakes

2 tablespoons sesame seeds, lightly toasted
1 garlic clove, crushed

2-inch piece of fresh ginger, peeled and grated

1 green jalapeno, seeds removed, diced
2-3 tablespoons chopped fresh basil or 2 teaspoons dried

Heat the oil in a large skillet over medium-high heat; add the cumin and onions, along with a few pinches of salt. Cook, stirring often, until the onions caramelize and turn lightly golden, about 7-10 minutes. Add the red pepper flakes, sesame seeds, garlic, and half of the ginger. Continue to cook for another minute. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-medium heat for 3 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, turn up the flame, and stir in the jalapenos and remaining ginger. Salt to taste, sprinkle with basil and serve.

3 cups cauliflower florets

2 teaspoons canola oil 

2 cloves garlic, minced 

2 tablespoons soy sauce 

Juice of 1 lime

2 scallions, sliced 

1 tablespoon Sriracha or other hot sauce

Break the cauliflower into very small florets.

Heat a large, heavy skillet over high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn down the heat.

Add the soy sauce, lime juice and scallions. Stir for 1 minute, then add the hot sauce and stir until incorporated. Serve with lime wedges.

Jun 15, 2017

Mellowed Out

The original marshmallow was actually taken from the roots of the marshmallow plant and used as a remedy for sore throats. Potions and brews made of other parts of the marshmallow plant had medical uses as well.

The use of marshmallow plants to make a candy dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. The stem was peeled back to reveal the soft and spongy flesh, which was boiled in sugar syrup and dried to produce a soft, chewy confection. Candymakers in early 19th century France modernized the candy by whipping up the marshmallow sap and sweetening it. This treat was made locally in small candy stores. The candy was very popular but making it was difficult and time consuming. In the late 19th century, French manufacturers devised a way to get around this by using egg whites or gelatin, combined with corn starch, to create the chewy base. This was much easier than extracting the sticky substance from the marshmallow roots.

In 1948 candy makers came up with a process of running the ingredients through tubes, and then pushing out the finished product as a soft cylinder, which is then cut into sections and rolled in a mixture of finely powdered cornstarch and confectioner's sugar—much like the marshmallows we enjoy today.

While most of us purchase marshmallows in neat plastic bags, many an intrepid cook will want to try making marshmallows at home. It is a simple process that yields much tastier results. You will need a candy thermometer for this recipe. They can be purchased for about $5.

3 envelopes unflavored gelatin *

1 cup ice cold water, divided

1 ½ cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

*available at The Peppermill

Place the gelatin into your stand mixer along with 1/2 cup of the water.

In a small saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cover and cook for 3 to 4 minutes.

Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on to low and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.

While the mixture is whipping prepare the pans.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and shake around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl.

When the marshmallow mixture is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or cookie cutters dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Jun 8, 2017

Chocolate or Not?

Some people will argue white chocolate is not actually chocolate.  It certainly doesn’t look like chocolate as we know it, and it doesn’t smell like chocolate.  But it is called white chocolate, so is it chocolate or not?

During the chocolate manufacturing process, cocoa butter is extracted from the cocoa bean.  To create white chocolate, the cocoa butter is combined with milk, sugar, and other flavoring ingredients, but none of the cocoa bean is included.  White chocolate is chocolate that does not contain any cocoa solids, or “chocolate liquor”—chocolate in its raw, unsweetened form; not the alcoholic drink.  Some would consider white chocolate not chocolate because none of the cocoa solid is part of the end product. However, if you were to smell cocoa beans and raw cocoa butter, it is the cocoa butter that would have the distinct chocolate smell.  The cocoa bean doesn’t smell sweet at all.  And cocoa butter did come from the cocoa bean.

Unlike those other types of chocolate, there are regulations determining what may be marketed as "white chocolate."  In the United States, since 2004, real white chocolate must be at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners.  Previously, American brands needed to apply for special licenses to sell white chocolate.

Because it contains no cocoa solids, white chocolate has only trace amounts of the caffeine as well as the other anti-oxidant ingredients found in semi-sweet or bittersweet chocolate.  This, of course, is referring to dairy white chocolate.

Parve white coating, also known as confectioner's coating should not be confused with the real stuff as it’s made from solid or vegetable fats, and contains nothing of the cocoa bean. These products may not be labeled for sale as “white chocolate.”  They are usually whiter than dairy chocolate as the cocoa butter is what gives it that creamy color. Recently, however, we have introduced a parve white coating that does contain some cocoa butter, giving it superior flavor. It’s a great option when dairy is not an option.

No—these are not “blondies.” Just taste them and enjoy the true gooey texture of brownies!

10 tablespoons unsalted butter (1 ¼ stick)

6 ounces white chocolate spread (available at The Peppermill)

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs, at room temperature

1 1/4 cup all-purpose flour

1 cup pecans, lightly chopped

Preheat oven to 350 degrees F.  Line an 8x8 inch baking pan with aluminum foil leaving an overhang on each side. Spray with non­stick cooking spray and set aside.

In a medium size saucepan, melt the butter. Add the white chocolate spread. Stir the mixture to combine. They won't completely mix together, but that's ok.  Allow to cool slightly.

Whisk in the sugar, followed by the vanilla, eggs and salt.  Make sure the mixture isn't too hot when you add the eggs, otherwise they may scramble. Whisk together the mixture until smooth and evenly combined; carefully fold in the flour. Stir in pecan pieces.

Pour the batter into prepared pan and bake for 26 to 28 minutes, or until the top is set and the sides are starting to pull away from the pan and the top is golden.  An inserted toothpick should come out with a few moist crumbs, or clean. Allow the brownies to cool fully in their pan.

When they’re cool, lift the brownies out of the pan using the aluminum foil edges. Carefully peel back the sides of the foil; then cut into 16 squares or 20 small bars.

May 25, 2017

Smile and Say Cheesecake!

Here are a couple of tips to make your cheesecake as beautiful as those made by pros:

1--Bake your cheesecake in a springform pan—not a disposable pie plate.

2--Use a water bath to prevent cracks in your cheesecake. The moist heat in the oven will keep the top layer from setting too quickly.  Wrap the springform pan in heavy duty foil so the foil reaches above the top of the pan.  Place the wrapped pan in a large roaster pan. Pour 1-2 inches of water in the larger pan and bake as directed in the recipe.

4—To easily remove cheesecake from a springform pan, line the bottom with a piece of parchment paper larger than the base. Allow it to overhang. Replace ring with paper sticking out. Then wrap in foil as directed.

3--Don’t over-mix. Too much air incorporated into your cheesecake batter may result in cracks.  To ensure that the cream cheese will be easy to mix, allow it to come to room temperature before using. It may take an hour or two for the cheese to soften so plan your baking schedule accordingly.  Always mix batter in short bursts, especially after adding each egg.  We suggest brick-style cream cheese; whipped cream cheese has too much air in it.

4--Cheesecake is done when the outer edges are firm and the center is still wobbly.  Don’t worry—it will continue to bake from the heat trapped inside. Remove it from the oven and the water bath or turn off the oven and let it cool inside. 

5--Cheesecake will last well in the refrigerator for as long as three weeks.  It will not benefit from freezing.  Wrap it well to prevent odor absorption from other foods in the refrigerator.   Be warned, though, if it is accessible to your family there may be nothing left for Yom Tov.

Here are 2 of our favorite flavorful cheesecakes:

Cinn-A-Bun Cheesecake

For the crust:

1 ½ cups cinnamon graham crackers, finely crushed

1 stick butter, melted

2 tablespoons brown sugar

For the filling:

1 ½ pounds cream cheese, at room temperature

1 cup sugar

½ cup sour cream

4 eggs

2 teaspoons pure vanilla extract

1 cup coarsely chopped cinnamon graham crackers

½ cup cinnamon chips

1 teaspoon ground cinnamon mixed with ¼ cup sugar

Preheat oven to 325 degrees F. Prepare a large roaster pan for a water bath.  Wrap the exterior of a 9” springform pan in heavy duty aluminum foil.

Combine the cracker crumbs, butter and brown sugar and press into the bottom of prepared springform pan.  Place pan in freezer while preparing filling.

In a mixer bowl, blend cream cheese, sugar and sour cream until smooth. Scrape down sides of the bowl to incorporate all the sugar. Add eggs, vanilla and flour; blend well.

Remove springform pan from freezer.  Spoon half of batter into the pan. Sprinkle ¼ cup cinnamon chips and ¼ cup crushed cookies over batter. Dust with half of the cinnamon sugar. Top with remaining batter. Sprinkle remaining cinnamon chips and crushed cookies over batter. Dust on the rest of the cinnamon sugar on top.

Position the roaster pan in the center of your oven. Place springform pan in the center of the roaster. Carefully, fill roaster with hot water until halfway up the side of the springform pan. Bake for 55 to 60 minutes. Remove from water bath and let cool to room temperature. Chill cheesecake at least 6 hours or overnight before serving.

For the crust:

1 pound toasted hazelnuts, finely ground

1 stick butter, room temperature

1/8 tsp cinnamon

For the filling:

1 pound cream cheese, room temperature

1 ¼ c sugar

3 eggs

1 T vanilla extract

24 ounces sour cream

8 ounces praline paste

Preheat oven to 350 degrees. Wrap the outside of a 9’’ springform pan with heavy duty silver foil, making sure the foil extends beyond the top of the pan.  Place a large roaster pan filled with 2” of water on a rack set in the middle of your oven for the water bath.

Combine crust ingredients and pat into the bottom of springform.

Whip cream cheese and sugar, then the eggs one at a time, mixing after each.   Add the vanilla and the sour cream. 

Reserve one cup of the batter.  Pour the remaining batter into the springform pan. 

Stir the praline paste into the reserved batter until well combined.  Drop spoonfuls of the praline batter over the batter in the pan.  Swirl with a knife to marbleize.

Place the springform in the roaster pan in the oven and bake for 55 to 60 minutes until the outer edges of the cake are set.  The center will still feel soft.  The retained heat will continue to bake the center. 

Remove from oven and immediately run a knife around the edge to loosen and prevent cracking.   Chill thoroughly before serving.

May 18, 2017

Going Dutch

“Everything old is new again.” And Dutch Baby pancakes are exactly that! An old favorite that has now become the darling of food bloggers everywhere.

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon or lemon. Sometimes it is served with fruit or other flavoring.

A Dutch Baby is baked in a cast iron skillet or oven-safe pan and when it’s removed from the oven it’s tall and puffy. But it falls soon after being taken out. Start with a thin, pancake-like batter. Pour the batter into the pan all at once and place it into a hot oven. Within a few minutes, the batter will start to puff around the edges, rising higher and higher until this "pancake" looks more like a soufflé. Once those edges turn golden and the amazing aroma wafts around the kitchen, it's ready.

Out of the oven, the Dutch baby will quickly collapse back into the pan since the steam holding it up quickly evaporates in the cooler air of your kitchen. You will be left with a pancake that’s got the soft, tender texture of a hot crepe and the eggy flavor of a sweet popover. Slice it into wedges and sprinkle it with confectioners’ sugar and fruit as you serve it.

According to food historians, Dutch babies were introduced in the first half of the 1900s at a family-run restaurant that was located in Seattle, Washington. While these pancakes are derived from a German pancake dish, it is said that the name Dutch baby was coined by one of the owner’s daughters, who referred to it as “Dutch” or Deutsche, meaning “German” and the name stuck. Until the 1950’s when the restaurant closed they actually owned a copyright on the name.

Basic Dutch Baby

1/2 cup flour
1/2 cup whole or low fat milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons butter
Confectioners’ sugar, maple syrup, and jam, for serving

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and thin. Alternately, the batter can be mixed vigorously by hand with a whisk.

Set aside the batter to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

Heat the oven to 425°F. Place the skillet or pie plate on the middle rack to warm along with the oven.

When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet or pan back in the oven.

Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

Remove from oven and dust with confectioners’ sugar. Cut into wedges and serve with maple syrup or jam.

3 tablespoons butter

1 Cortland apple, peeled and sliced thin

2 teaspoons brown sugar

 ½ cup flour

3 tablespoons sugar

1/2 teaspoon kosher salt

2 eggs, at room temperature

1/2 cup whole milk

1/2 teaspoon vanilla extract

Confectioners’ sugar, for serving

Heat the oven to 375 degrees F.

Put butter in a 9 or 10 inch oven safe frying pan and heat the pan in the oven over medium heat. Add sliced apples and brown sugar and cook, stirring often until the apples are softened and golden.

In the meantime, combine the flour, sugar and salt in a blender or food processor. Add the eggs, milk, and vanilla extract and blend the batter until smooth and frothy, 30 to 45 seconds.

Carefully pour the batter over the apples in the hot pan.  Bake for 20-25 minutes; do not open the oven while baking. Remove from oven and serve warm with a dusting of confectioners’ sugar.

May 11, 2017

Poke Fun

Now now, it’s not what you think! We are not about to laugh at anyone and make snide remarks. Poke (pronounced poh-keh), a raw-fish salad, is one of the new food trends taking over eateries throughout the US.  While it may seem “super cool” to us, in Hawaii, where poke originates, it’s just a common as burgers.

The word “poke” translates to chop or cut across, in reference to the way in which the fish is cut. It originated from fisherman who would cut off bits of their catch and season it for a snack.  Their primary catch was tuna and octopus.  Hawaiians commonly serve it at every family gathering and celebration. Walk into any supermarket in Hawaii and you'll see a selection of at least a half dozen different poke options in the glass display case, in much the same way that a local deli might have tuna or pasta salad. But poke, like most salads, is best eaten when freshly mixed and lightly marinated. So Hawaiian foodies know the best option for poke is making fresh at home or in an upscale restaurant. 

Like all native cuisine, poke has now made its way to the mainland and it's popping up on menus all over the place, with lots of variations. However the best poke is simple. So simple in fact, that anyone can make it at home.  Originally poke was seasoned with algae and nuts that that can be found in Hawaii.  Nowadays, Asian influences pretty much dominate the flavor.  And while tuna and salmon are most common, you will now find recipes for dozens of different versions, including vegetarian avocado poke.

For the rice:

2 cups short-grain sushi rice

1½ teaspoons kosher salt, plus more

2 tablespoons dried seaweed, cut in strips

3 tablespoons mirin, divided

3 tablespoons soy sauce, divided

½ teaspoon sesame seeds, plus more for serving

¼ cup unseasoned rice vinegar

1 tablespoon sugar

¼ English cucumber, sliced

1 jalapeno, thinly sliced

¼ cup lemon juice

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

¼ cup mayonnaise

1 tablespoon sriracha hot sauce

¾ pound highest-quality fresh tuna, cut into ½-inch pieces

1 avocado, chopped

Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.

Meanwhile, soak seaweed in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean bowl with 1 tablespoon mirin, 1 tablespoon soy sauce, and ½ teaspoon  sesame seeds; let sit 5 minutes. Drain.

Whisk rice vinegar, sugar, 1 ½ teaspoons kosher salt, and 2 tablespoons water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeno to brine and let sit at least 10 minutes and up to 1 hour to pickle.

Combine lemon juice, soy sauce, oil, remaining 2 tablespoons mirin, and remaining 2 tablespoons soy sauce in another small bowl; this is called ponzu sauce.  Set aside.

Whisk mayonnaise and sriracha in a small bowl to make spicy mayo. Set aside.

Toss tuna, seaweed, drained cucumbers, and ponzu in a large bowl; season with salt.

Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo and more sesame seeds.

May 4, 2017

Nosh on Nachos

Nachos originated in Mexico, of course, just over the border from Texas.  In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Mexico on a shopping trip, and arrived at a restaurant after it had already closed for the day. The manager, Ignacio "Nacho" Anaya, invented a new snack for them with a few ingredients he had available in the kitchen: tortillas and cheese. He cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.

When asked what the dish was called, he answered, "Nacho's especiales". As word of the dish traveled, the apostrophe was lost, and Nacho's "specials" became "special nachos."

Anaya went on to open his own restaurant, "Nacho's Restaurant", and his original recipe was printed in a 1954 cookbook.

The popularity of the dish swiftly spread throughout Texas and the Southwest before being introduced to Los Angeles diners in a Mexican restaurant in 1959. In the 1970’s sports stadiums began selling it as a snack food during ball games and its popularity took off. Nowadays there are so many versions using cheese or meat or added vegetables like tomatoes, black beans or avocado. You can make yours from scratch with wraps or tortillas or take the quick and easy route by using ready-made tortilla chips.

1 tablespoon canola oil

1 whole yellow onion, diced

2 pounds ground beef

1/2 teaspoon cayenne

1/4 teaspoon crushed red pepper

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon kosher salt

1 15 oz can kidney beans or baked beans

1 cup water

Tortilla Chips—one large bag

Non-dairy shredded “cheese” if desired

For the Pico de Gallo:

6 plum tomatoes, finely diced

1 jalapeno, seeded or not, diced fine

1/2 bunch cilantro or parsley leaves, checked and chopped

juice Of 1 lime

1/2 teaspoon kosher salt

1 avocado, pitted and cubed

Heat the oil in a frying pan over medium-high heat; add half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, and then drain the fat. Add the spices and salt and stir to combine. Add the beans and water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro or parsley, lime juice, and salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips in an oven-to-tableware dish. Top with a layer of the beef mixture, then add another layer of chips, continue layering the chips and beef.
  Sprinkle some non-dairy cheese in between the layers if you are using it. Heat the broiler and place the dish in to broil for a few minutes to melt to “cheese”.

Sprinkle on the diced avocado and plenty of pico de gallo. Serve immediately.


Canola oil cooking spray

6 ounces baked tortilla chips

1 can (15 ounces) black beans, rinsed and drained

1 green bell pepper, diced

1/2 cup frozen corn, thawed

1/4 teaspoon ground cumin

1/4 cup sliced black olives

3 pickled hot peppers, sliced

1 1/2 cups shredded mozzarella cheese

4 large plum tomatoes (about 12 ounces), chopped

1/2 cup chopped red onion

1/4 cup cilantro or parsley, checked and chopped

1 teaspoon fresh lime juice

1/2 avocado, diced

Heat oven to 425 degrees F. Line a sheet pan with foil  and coat with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.

While it’s baking, prepare the salsa. Combine tomato, onion, cilantro or parsley and juice; gently mix in avocado. Serve nachos topped with salsa.