If I had to live on a desert island with only one food for the rest of my life, I would choose tomatoes. I love them. I have pounds upon pounds of them in cans in the pantry, and currently a few pounds of some very ripe roma tomatoes that the CalMart had on sale. I can do almost anything with a tomato.

Also, before you get all feisty about the fact that I am using a hardly known arabic spice mix, do not fret. There are a ton of places online where you can get Za’atar (zatar, satar, or zahatar) for cheap, or you could just visit your local arabic or jewish market (could za’atar be the road to peace?). I got mine because a friend smuggled it back when she went to Jerusalem. My next batch is coming from Le Sanctuaire (at $32 a pound it may seem expensive, but you have to realize that you’re getting a full 16 ounces of it rather than the 1-3 ounces you can buy in the supermarket).

MAYBE MIDDLE EASTERN SEARED TOMATO CROSTINI
Time: <1 hour.
Amount: 10-12 servings.

INGREDIENTS:

• Olive Oil
• 3 roma tomatoes
• 1 tsp salt
• 1/2 baguette
• 2-3 ounces feta cheese
• 2-3 tbsp za’atar spice blend

DIRECTIONS:

1. Heat enough olive oil (1-2 tbsp) to lightly cover the bottom of the pan.
2. Cut the baguette into small disks 1/2” or so thick. place them on a baking sheet.
3. Preheat oven to 400.
4. Cut the roma tomatoes into disks and gently place them on the hot oil. Cover for 2-3 minutes, then flip and recover. Remove them directly onto the baguette slices.
5. Cover the tomato with feta and za’atar.
6. Bake at 400 for 5-10 minute or until feta starts to brown and toast is crispy.
7. Allow to cool slightly and serve.

These are great hors d’oeuvres or a perfect addition to a pot-luck picnic! If you don’t have za’atar, you can totally use oregano or basil or marjoram or some other awesome spice. Also if you are cooking for yourself, 5-6 will totally fill you up, not that I’d know or anything.

TEX MEX FEAST TODAY.

Cilantro Lime Rice. Black Bean Mole. Margarita Chicken. BACON GUACAMOLE.

CILANTRO LIME RICE
Time: 20 Minutes
Amount: 2 cups.

INGREDIENTS:

• 1 cup long grain rice. I used basmati because I had it on hand.
• 2 cups water
• 2 tbsp fresh cilantro
• 2 limes

DIRECTIONS:

1. Rinse your rice in a colander until the dirty water is clear. This makes it less starchy. If you choose not to rinse, your rice is going to be thicker and slightly heavier. FYI.
2. Chop cilantro roughly.
3. Heat in a pot water and rice over medium high heat, stirring frequently. When it boils, reduce to medium low heat, add in cilantro, and cover.
4. Simmer for 12-15 minutes until the rice has absorbed the water.
5. Juice limes directly into the rice, fluff with a fork, and serve.

BLACK BEAN MOLE
Time: 40 Minutes
Amount: 3 cups.

INGREDIENTS:

• 2 tbsp vegetable oil
• 2 tsp crushed garlic
• 1/2 red onion
• 1 hot pepper
• 1 tbsp cumin
• 1 can black beans
• 1 can tomatoes
• 2 oz dark chocolate
• Salt to taste

DIRECTIONS:

1. In a large pan, heat your oil over medium heat.
2. Chop garlic, onion and hot pepper very fine. Saute.
3. Add cumin and rinsed black beans. Cook for approximately 5 minutes.
4. Add tomatoes and cook until most of the juices have evaporated.
5. Chop chocolate and add to sauce.
6. If you have an immersion blender, blend your heart out. Me, I have the magic bullet blender, so I have to pour it into the blender when it is still super hot (and I almost always burn myself). Puree until the sauce is smooth. Add water in single tablespoon increments if it is too thick to blend.
7. Continue to cook (and now I’m going to make a mess trying to pour my hot mole back into a hot pan) for about 5-10 minutes until the sauce starts to thicken again. Serve.

MARGARITA CHICKEN
Time: 30 Minutes
Amount: 1 chicken breast

INGREDIENTS:

• 1 chicken breast
• 1 tbsp vegetable oil
• 2 oz tequila
• 1 oz orange liqueur
• 2 oz lime juice
• 2 tsp salt

DIRECTIONS:

1. In a pan with a lid, heat your oil over medium-high heat.
2. When oil is hot, add chicken. Don’t let the oil splatter you. I always dry off my chicken before adding it to oil, so it doesn’t explode.
3. Allow the side down to cook for 4-5 minutes until edges of chicken are white and the bottom starts to brown. Flip the chicken.
4. Add all the booze and the lime juice to the pan to deglaze. Cover the pan to keep your chicken swimming in those delicious flavors. Cook for another 4-5 minutes.
5. As you plate, sprinkle salt on the chicken. Margaritas should ALWAYS be served with salt. NO EXCEPTIONS.

BACON GUACAMOLE
Time: 15 Minutes
Amount: SO MUCH DELICIOUS GUACAMOLE

INGREDIENTS:

• 1/2 oz bacon fat
• 1/2 large red onion, diced
• 1/4 cup chopped fresh cilantro
• 2 limes, juiced
• 2 avocados
• 1 firm roma tomato

DIRECTIONS:

1. In a small pan, heat the bacon fat over medium-low heat. You do not want to heat this over super high heat or it could splatter when you put your onions in. Trust me.
2. When the fat is warm, sweat your onions. This is going to make your kitchen smell fantastic. Remove before they start to caramelize. Don’t just pour the contents of the whole pan into the blender, actually remove the onions from the oil. Even the biggest carnivore will have digestive problems with insides coated in such small quantities of bacon grease. As always, allow the grease to cool and then throw it away in a trash can rather than down the drain.
3. In a large blender, combine the onions, cilantro, lime juice, avocados (peeled and pitted of course), and roma tomato (with the top cut off; no one wants to bite into the stem). Blend until creamy.

So here’s the thing. My roommate Colin doesn’t like bacon. I’m pretty sure he hates when I cook with it because our poorly ventilated apartment smells of it for HOURS, but even he loved this guacamole. Now it is hard to eat a ton of it because of the bacon fat, but it is so good. Serve it at parties (but let your vegan and vegetarian friends know… or don’t).

This feast will surely keep your taste buds happy and stomach full: you’ve got salty, sweet, sour, creamy, spicy, meaty (umami!). Who can argue with something so delightful?