I like to snack. And I’m sure most of us Freshies can say the same, but I really, REALLY like to snack. It was this compulsion that led me to the food industry. And I have been day dreaming about groceries ever since. My ever wondering eye recently landed upon a few new Greek olive snack packs at FRESH from Cat Cora’s Kitchen partnered with Gaea. I instantly recognized Cat’s name from Iron Chef. In which she made television history in 2005 as the first female Iron Chef. (Go Girl Power!)
Her beauty and style comes across in the attractive packaging. I was proud to have this simple sleek pouch displayed in my cubical for the short time it took me to devour its contents. There are some helpful hieroglyphics on the back of the bag outlining how the state of the art resalable pouch functions. Once you navigate these easy how to maneuvers, you make it to the good stuff! One of the flavors that I have personally dived into is the “Pitted Green Olives seasoned with oregano and lemon”. Yeah, and it was as good as it sounds. The olives were dense and oval shaped chalkidiki (Hal-KEE-dah-kee) olives. Say that three times fast and not snicker, I dare you. These olives were not overly salty and wonderfully pair with the seasoning. You also reap the rewards of the use of the finest sea salt, vinegar and extra virgin olive oil mixed in. Olives also pack a punch with antioxidants, vitamin E and fiber. So you’re winning all the way around.
No wait…there’s more! A portion of the proceeds from this product goes to Chefs for Humanity. Chefs for Humanity is committed to promoting nutrition education, hunger relief and humanitarian aid to reduce hunger worldwide. Ok, that does it for me. I’ve got to get in the checkout line to take some of these packs home with me. I’m feeling like tackling Cat’s Greek-Style Nachos tonight! Are you up for trying too? They just might make your weekly rotation.
Cat’s Greek-Style Nachos
1/2 cup roasted red peppers
1 tsp garlic, minced
Pinch Kosher Salt
1 1/2 tsp fresh oregano, minced
1 1/2 tsp extra virgin olive oil
12 oz pita chips
2 cups pepper jack cheese, shredded
8 oz mild feta cheese, crumbled
1/2 cup green Greek olives, pitted and sliced
1/4 cup Kalamata olives, pitted and sliced
1/2 cup cherry tomatoes, quartered
1/2 cup non-fat Greek-style yogurt
Prepare Roasted Red Pepper Salsa:
Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.
Preheat the oven to 350° F. Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side for folks to dip.