As you can see from the picture above, my tostada salad is more salad, less tostada. If you look close enough, you can spy the teeniest glimpse of a sprouted corn tortilla. I spy with my little eye...
I live for quick and easy dinners. I get home at six and sometimes I am just too hungry and too tired to spend my usual hour or two in the kitchen. And besides, who would make any of these recipes if they all took that long? I wouldn't.
As someone impressionable once said, KISS. Keep it simple [stupid].
Start with a tortilla. I prefer sprouted corn tortillas. They digest easy and taste amazing. Sprinkle a little cheese, some toppings. Put under the broiler for a few minutes until the cheese melts and the tortilla toasts a bit. Top with chopped lettuce and fresh tomatoes. Avocado. Yum.
Now you try.
What I did.
Sprouted corn tortilla. Shredded pastured chicken. Grated Spring Hill garlic jack cheese. Broil on high for 3-5 minutes until cheese melts.
Sauteed zucchini, zucchini blossoms, red onion, garlic, and corn. Fresh lettuce and tomatoes. All from the Santa Barbara Farmers Market.