Super Bowl 2021 is this coming Sunday, so WHAT TO EAT during the game comes to mind. Nachos pop up first, so we thought we’d shake it up a bit with some easy to assemble international nachos for you to consider.  All of which can easily be prepared vegetarian.



  • (2) 16 oz cans cannelini beans or garbanzo beans (both are optional)
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 lb ground lamb or beef (both are optional) seasoned with oregano, fresh garlic, lemon, salt
  • 6-8 slices fresh wheat or white pita bread (each slice cut into 6-8 triangles)
  • 1/3 C za’atar (if you don’t have this spice, see recipe for making it at home – below)
  • 1 C roasted red peppers, diced (or fresh red bell pepper, diced)
  • 16 oz can of marinated artichokes
  • 1-1/2 C organic cucumber, diced
  • 1 C red onion, diced
  • 1 C sliced green olives (or black)
  • 1/3 C basil pesto (or 1 C fresh basil leaves)
  • 1-1/2 C crumbled goat cheese (or feta)
  • 2 C fresh organic baby spinach leaves
  • 1/2 cup sliced pepperoncini

Open beans, drain toss with lemon juice and zest and set aside.  If using lamb or beef, cook meat with seasonings maybe add in a little red chili flake, drain off fat and set aside.  On a sheet pan, arrange pita triangles in a single layer, so they are not overlapping. With a little spray oil, lightly and evenly spray each side of each piece.  Sprinkle both sides with za’atar and place under broiler for about 4-5 minutes.  You want them to be golden brown and crisp to hold up to the nacho ingredients.  To assemble, place first layer on a platter, top with half of  your warm lamb (or beef), half of your beans, and half of all your vegetables, (if your artichokes are on the bigger side, you can slice in half before piling onto pita chips), sprinkle half of your onion and olives. Drizzle half of your basil pesto on and then 3/4 cup of your goat cheese.  Repeat this assemble for the second layer, top with baby spinach leaves and pepperonici and serve!

Za’atar Recipe:

  • 2 T dried thyme
  • 2 T dried Turkish oregano (or conventional oregano)
  • 2 T dried marjoram
  • 2 T toasted cumin seeds, ground
  • 2 T sesame seeds, toasted
  • 2 T sumac
  • 1 tsp sea salt or kosher salt

Mix all ingredients together.  Sprinkle on roasted vegetables, add olive oil for a beautiful spread for breads or roasting meats, sprinkle on eggs, add to rice — be creative!  This is a powerful flavor boost to most dishes.


There are quite a lot of ingredients in this recipe because you’re building flavors, but it comes together quickly and we have two quality ingredients that come out of a jar that are huge time savers!


  • (2-3) C cooked red lentils
  • 1 C garbanzos
  • 2 T organic lime juice
  • 1 T organic lime zest
  • 1 tsp kosher salt
  • 1 T extra virgin olive oil
  • 1 large bag of blue corn tortilla chips (or white tortilla)
  • 2 C cooked chicken breast or thighs (optional), shredded
  • 2 C chopped organic cilantro with stems (approximately 2 large bunches)
  • 1 large shallot, peeled
  • 2 T toasted cumin seeds, ground
  • 1/4 C Extra Virgin Olive Oil
  • 2-3 cloves of fresh garlic, peeled
  • 2 T organic lemon juice (or lime juice)
  • 1 T organic lemon zest
  • 1 tsp organic sugar
  • 1 large organic red bell pepper, seeded and diced
  • 1 large zucchini, diced and sautéed in butter or olive oil
  • 2-3 ripe red tomatoes (organic if you can find them), diced
  • 1 C diced red onion
  • 1 jar Trader Joe’s Masala Simmer Sauce (it’s good and a HUGE time saver)
  • 1 jar of Trader Joe’s Mango Ginger Gourmet Chutney
  • 1-1/2 C organic cucumber, diced
  • 1-1/2 C crumbled cheese like feta or goat (optional)

Preheat oven to 400. Place masala simmer sauce in a pan on medium-low heat.  In a large bowl, combine your lentils and garbanzos with lime juice, zest, olive oil and salt.  In your blender or food processor, add cilantro, shallot, cumin seeds, extra virgin olive oil, garlic, lemon juices and zest and sugar.  Blend until smooth and the same consistency of a loose pesto.  Layer chips with lentils and garbanzos and chicken (if using) place in oven for 10 minutes until chips are crispier and legumes are warmed.  Either on your sheet pan or on a large platter, start assembling ingredients evenly over the warm chips.  Once all ingredients are on, spoon masala simmer sauce on top, dollop mango ginger chutney randomly over chips and finish with by drizzling your cilantro pistou all over the the top and crumbled cheese.


We just had our Cuban Black Bean Soup and Smoky Black Bean Soup on the menu, so if you ordered some and possibly have any left — here’s a recipe for you!  This is a smoky, spicy, cheesy nacho with a kicked up salsa.


  • 2 C black beans, drained and seasoned (or use Pepper & Salt Kitchen’s Cuban Black Bean soup!)
  • 2 T lime juice
  • 1 T lime zest
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 chipotles in adobo, plus more for salsa
  • 1 T adobo, plus more for salsa 
  • 1 T  toasted cumin
  • 1 tsp toasted coriander
  • 1 teaspoon salt
  • 2 – 3 ripe tomatoes (organic if you can find them), diced (should be about 2-1/2 C)
  • 1 red onion, diced
  • 1 jalapeno, minced
  • 1 chipotle, diced
  • 1 T adobo
  • 1 bunch cilantro, chopped – plus more for garnish
  • 2 T lime juice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 bag large bag corn tortilla chips
  • 5 cups Monterey Jack, shredded
  • 1/2 C sliced fresh jalapeño
  • 1 C sour cream
  • 1 C of your favorite guacamole – this is a must!
  • 1/2 C cilantro, chopped
  • 1 can sliced olives

Preheat oven to 400.  In a sauce pan, place black beans, lime juice, zest, onion, garlic, chipotles, adobo, cumin, coriander and salt and simmer on medium-low heat while you get everything else ready. For your salsa, combine tomatoes, red onion, jalapeño, chipotle, adobo, cilantro, lime juice, salt, and sugar.  Toss and set aside. On a sheet pan, make two layers with your chips, beans and cheese.  Place in oven for 10-12 minutes or until chips are golden and cheese has melted.  On the sheet pan or on a large platter, top your cheesy chips with beans with the salsa, sliced jalapeños, sour cream, guacamole, cilantro and olives AND SERVE!

Cook’s Notes:  We have added chili roasted pulled pork to this nacho dish and it’s amazing!  If you think you’d like to do this, cook pork with seasonings to your liking.  Once roasted, pull pork and add about 3 cups to the nachos.  As for the salsa – this is a spicy salsa, so if you want to omit the chipotles, you can.  OR reduce them to just one per batch of salsa.