This is a fun take on traditional nachos which normally use tortilla chips as a base. You can certainly use chips here with all the fun breakfast toppings, but other options are whole grain waffles, pancakes, or waffle fries. Personally, I like the indentations in waffles to catch all the toppings! Basically, anything that you would put in a breakfast burrito would be amazing on Breakfast Nachos!! See more of my suggestions at the bottom of the recipe. You do not have to follow my measurements for toppings and you can mix and match with the toppings you like. Remember, breakfast needs protein, so make sure you’re adding your preferred protein, either plant-based or animal-based or both.
There was a time when I would watch those cooking competitions on Food Network and criticize anyone who used bacon in a recipe. Â “Well, yeah it’s going to be good now!” I would shout at the tv. Â I could have done that. Â Try making something awesome without bacon. Â That’s talent! Â I also feel this way about feta. Â Just makes everything so delicious. Â Well if they can do it on “Chopped,” little ole me can do it here. Â And so can you! Â We’re going to take simple peas, like the kind you have in your freezer that no one gets all that excited about, and we’re going to liven them up with some turkey bacon, or regular bacon if you eat pork. Â And everyone will fall in love with peas again.
And this is a good thing because peas are actually quite nutritious and many people always have them on hand.  Peas contain a healthy dose of protein (about 9 grams/cup).  I love peas mixed with rice for a complete protein.  Yum!  Peas are also loaded with Vitamin C, Vitamin K and manganese!  And they’re a good source of iron, folate, vitamin B1, phosphorous, magnesium, potassium and fiber.  The only thing I did read about peas that is not great is that they contain an anti-fertility compound, m-xylohydroquinone, so it might be a good avoid to avoid them if you’re trying to get pregnant.
For now, we’re going to stick with either fresh peas (unfortunately, kind of a pain in the neck to shell them and only sweet if they’re super fresh) or frozen ones. Â I think there is an undeserved stigma attached to frozen vegetables, but there shouldn’t be. Â Fortunately, freezing vegetables (and fruits) does not destroy their vitamins and minerals. Â Maybe 10-15% of vitamin content is damaged, and Vitamin C is the biggest loser there. Â But pretty much every fruit and vegetable has a good amount of Vitamin C so you’ll make up for it. Â Canned vegetables, on the other hand, are a sad, depressing lot which always seems overcooked, in my opinion. Â Beyond that, you’re also getting BPA with your veggies because of the can liners and BPA leaches. Â Not cool.
I hope your Christmas was merry.  We have been sharing a lovely week with my family in New York.  My mother really outdid herself and gave me Christmas day off, which was a gift unto itself.  If you read my post last week, you may remember the multitude of Christmas Eve traditions that continue to thrive in my family.  I was obsessing about our tradition where everyone brings a a fish dish to dinner except those who are pregnant, who can bring an (easy-to-make) salad instead.  So I did some detective work the week before the holiday and I was assured by all the newlyweds and those with more than 2 children that there would be no salad-making this year.  Hmmph.  All fish and pasta makes a very unbalanced meal according to yours truly, so I took it upon myself to start a new tradition whereby allowing a very NOT pregnant me to bring a salad.  Although making Brussels Sprout Salad by myself for 80 people was not taking the easy way out.  I was counting on my sisters and daughters to help, but they disappeared on me to go start a 1,000 piece puzzle.  Regardless, the sprouts were a huge hit, even with those who claim to hate Brussels sprouts (really?) and I was happy to provide something green and fresh for the meal.
But low and behold, just as everyone was comfortably wedged into his or her seat and practically finished eating, my cousin Marie pulled off a good one. Â In a move of pure drama, she waltzed into the dining room untraditionally late with a giant wooden bowl and, you guessed it, asked “salad anyone?” Â Well, let me tell you there’s nothing more a big Italian family likes than the thought of becoming bigger. Â The squeals and cheers were deafening, especially to my husband seated 2 inches from me. Â The applause lasted for a solid ten minutes. Â More wine was poured and toasts were offered. Â Still my favorite night of the year.
But at this point, I have had my fill of pasta and bread, cookies and wine. Â I want my regular food back. Â I want my whole grains and my BFF kale. Â I want to make one of my favorite dishes, Farro and Kale with Roasted Pears and Turkey Bacon. Â Vegetarians, don’t leave me here. Â Just drop the bacon and we’ll stay friends. Â This is too good to miss. Â I love to pair this with a hearty salad of mixed greens, shaved fennel, and walnuts. Â Ahhhhh…..almost meatless Monday. Â Happy day.
I want you to make this and when you do, just make a little salad or a simple side of roasted vegetables. Â If you need to, you can sub barley for the farro, and your favorite green for the kale, although isn’t kale your favorite? Â Speaking of favorites, I can’t believe I have yet to post a recipe with my favorite fall fruit, pears. Â Why is it that apples get all the attention at this time of year? Â I think pears are so underappreciated, so versatile and so delicious. Â I’m rooting for pears! Â I’ll even post a simple, but luscious pear dessert on Friday, just in time for your New Year’s Eve party. Â Goodness. Â So much to celebrate.
Farro and Kale with Roasted Pears and Turkey Bacon
3firm but ripe pearsabout 1 ½ pounds, cored and cut into ¾-inch cubes (I used Bartlett)
3Tablespoonsolive oildivided
1teaspoonchopped thyme
Sea salt
Freshly ground black pepper
½poundturkey bacon
2cupsuncooked farro
1onionthinly sliced
2/3cupdry white wineor chicken stock
¾poundTuscan kaleor kale of your choice, stems removed and roughly chopped, about 8 cups
3-4Tablespoonslemon juice
2Tablespoonsunsalted butter
Instructions
Preheat the oven to 425 degrees. In a large bowl, gently toss the pears with 1 Tablespoon oil and 1 teaspoon thyme. Spread the pears out in a single layer on a parchment-lined baking sheet and sprinkle with ¼ teaspoon sea salt and several grinds of black pepper. Roast, turning occasionally until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
On a large parchment-lined baking sheet, arrange the turkey bacon slices. Bake at 425 degrees until top is crisp. Turn once and cook the other side until crisp, about 15 minutes total. Remove from oven and allow to sit until cool enough to handle. Then chop coarsely.
Rinse the farro and place in a large pot with a pinch of sea salt and enough water to cover by at least 2 inches. Bring water to a boil and simmer until tender, about 30 minutes. Drain well!
Meanwhile, heat the remaining 2 Tablespoons oil in a large skillet over medium heat. Add the onion, a sprinkling of sea salt and black pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from the heat and stir in the wine. Return the pan to medium heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavor on the bottom of the pan. Stir in the kale and season with salt and pepper. Cover and cook until the kale is just tender and still vibrant green, about 7 minutes. Stir halfway.
In a large serving bowl, combine farro with lemon juice and butter. Stir in the kale and turkey bacon. Gently fold in the pears. Taste for seasoning and serve immediately.
