Category Archives: Appetizer / Side

Preheat the oven (or grill) to 425 degrees. Cut the zucchini in half lengthwise and scoop out some of the seeds using a spoon. Put the halves flesh side up, as well as the innards, on a sheet tray lined with parchment paper. Drizzle with olive oil, salt, pepper, and oregano and bake for 40-50 minutes until fork tender and beginning to char.

Meanwhile, prepare the filling. In a saute pan, add olive oil and onion. Cook for about 8 minutes until soft and beginning to brown. Add the garlic and cook for 30 seconds. Add the spinach and artichoke hearts and cook until the spinach wilts, about 3-4 minutes. Add the parmesan cheese and half of the mozzarella cheese. 

Spoon the mixture into each cooked zucchini half. Top with the rest of the shredded mozzarella. Bake for 5 minutes or until the cheese melts.

Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. Cut the cauliflower into small florets and place with on the sheet tray. Season with oil and spices and roast for 25-30 minutes until they are fork-tender and beginning to char.

To the other tray, add the chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.

Prepare the crema: 

Combine all the crema ingredients in a medium-sized bowl. Taste for seasoning and adjust accordingly. 

For the guacamole:

Combine all the ingredients in a bowl and mix. Taste for seasoning and adjust salt and pepper accordingly. I usually make a “rustic” guacamole with larger pieces of tomato and avocado. If you prefer a smoother guacamole feel free to mash the avocado before adding the other ingredients. 

To serve:

Layer the tortilla with guacamole, cauliflower, chickpeas, and top with crema. Enjoy! 

*this dish is SO versatile. Other variations include roasted butternut squash, roasted sweet potato, or seared shrimp.