Days are long and bright but around me, the gardens still need time to produce the vine-ripe tomatoes bursting with sun-warmed juice that I crave. If you, too, live along the East Coast, and anywhere heading west that sits north of the Mason-Dixon line, you probably share the feeling.
Happily, we already have an abundance of tender lettuces; crisp, young cucumbers; and young spring onions. So until local tomatoes are ready, I am enjoying arguably the best green salads of the year. All I want to add for dinner is pasta that feels like summer even when I cannot top it with a glorious sauce made from those longed-for tomatoes.
Nachos are great comfort food. Think about it. Along with melted cheese and a bliss-inducing combination of carbs, the fiesta of Tex-Mex flavors and joyful blend of juicy salsa, creamy avocado, and tangy sour cream these Nachos Grandes deliver makes eating even my nutritionally sensible version feel like sinful, joyful indulgence.
What makes these fully loaded super nachos seem sinful, as well, even though they are nutritionally reasonable? Let’s build them together while I share my secrets.
Eat more fish. Dishes like this colorful combo of cod and a succulent salad, both sparked with Japanese flavors, make following this health-enhancing advice easy.
Fresh cod is meaty and satisfying. Its mild taste, though, needs a kick. I usually liven it up by baking cod in an Italian-style tomato sauce or spooning a Mexican salsa over the warm fish. Now I have another way, using the enticing flavors of wasabi and citrus-sparked ponzu sauce.
I love wasabi, as you know from my post in April. Here, this feisty condiment adds a hint of heat and also helps a sesame-seed crust adhere to the cod.