Fusion Flatbread Tostadas

I'm a big supporter of seasonal eating. Our bodies are in tune to the seasons with regard to temperature, moisture levels and day length. They respond to the foods that are in season, or currently producing in the climate you live, much the same way. We instinctually crave the freshest, most available produce. It will always be the most beautiful items you find at your local farm market and of course, in health food stores, you will find that there will be an abundance of locally-sourced fruits and vegetables. These foods will have been picked most recently and are the freshest because they have not undergone multiple temperature changes traveling to your state from outside of it. Eating in tandem with the seasons is a sustainable and nourishing ritual that will fill you with the most vital energy available in living foods. That said, this plate is bursting with five different current vegetables, three of which came from our organic garden at The Herban Fortress.

How beautiful are these pretty little radishes? If you plant them at just the right time in Oklahoma, you can get two nice harvests. Honestly, the ones I get in November are even better. Root vegetables develop better in cooler temperatures. We just happened to have one of the wettest springs in the history of Oklahoma this year since 1921, which allowed me to prolong the window of maturation for these and my carrots.

I always crave South American food in the summer, bursting with lime, avocado, tomatillo and cilantro. These are some of my all-time favorite flavor combinations. I have been obsessed with making pickled red onions for some time. The brine mellows out the sharp flavor of the raw onion and anything in vinegar is delicious to me. They're super tasty added to nachos, tacos, salads, sandwiches and tartines. I like to use them as a garnish like I would use sauerkraut. The process is different but the flavor profile is similar. I used ACV in this brine which gives them a leg up in the nutritional profile. I also added fresh, julienned radishes to the mix which was so good. A julienne is a matchstick cut. You could do thin slices on the mandolin but I prefer to keep the cuts the same for this use. I'll include the pickling recipe as well, and I encourage you to try this zesty addition to your foods using a high-quality vinegar like apple cider. This jar will keep in your fridge for at least two weeks.

INGREDIENTS
Your favorite flatbread or tortilla (I have a recipe on the site for a homemade tortilla)
Greek yogurt
Organic, air-chilled chicken breasts, pounded thin (optional)
napa cabbage
cilantro
avocado
cheese of your choice, if using, I used fresh mozzarella
sliced jalapenos fresh or pickled (optional)
salsa verde or hot sauce
1 red onion
5 radishes
1|2 cup apple cider vinegar
1 T natural sugar
1|4 cup water or low-sodium chicken stock
1 T chili powder
salt + pepper
olive oil

DIRECTIONS
You will need to make the pickled onions and radishes an hour ahead of time if you want to use them. I highly advise it! Cut the onion in half, then shave into thin slices against the bias. Cut the radishes in half and then into matchsticks. Add all of it to a mason jar. Mix the ACV, sugar and 1.5 t kosher salt in a bowl with a whisk until dissolved. Add it to the jar and cover and shake and set aside.

Preheat oven to 400 degrees if using chicken. Pound the breasts thin between two sheets of plastic wrap and drizzle with olive oil, salt + pepper. Bake for about 30 minutes until internal temperature is at least 175. Allow the breasts to cool slightly, then shred using two forks to pull them apart into desirable pieces. Add to a medium hot skillet and season with 1 T chili powder and a spot of olive oil. Add the water or chicken stock when it's hot. Let the liquid reduce for about 15 minutes while you prepare the toppings.

Shred the napa cabbage on a box grater or mandolin or shave with a chef's knife. Rough chop the cilantro. Cube the avocado by cutting each half into a grid and scooping it out with a spoon. Reduce the oven to 375 degrees and pre-toast the flatbread or tortillas for about 2 minutes. Remove them and spread a tablespoon of yogurt. Top with the shredded chicken and cheese. Return to the oven for another 5-7 minutes until the cheese has melted and the base is crispy.

The secret to a good tostada is proper layering. Add the cabbage and cilantro. Drizzle with salsa verde or hot sauce. Add the avocado, jalapeno, and pickled vegetables. Garnish with smoked paprika or chili powder if desired. You are ready to get down!

ENJOY!