Fresh Veggie Nachos {Gluten Free}.

I love my kid.  I know.  We all do (love our kids that is).  But I’m at that really great place you get to, when your ‘kid’ isn’t that much of a kid any more and becomes that cool friend you want to hang out with.  For our most recent Sundays with Shelby outing, we went to R. Thomas Deluxe Grill.

Shelby has now taken me there twice.  Last year for her 21st birthday and this year on Mother’s Day.  I’m not really sure I can properly describe this place, but I’ll give it a try.  It’s located in Buckhead (Atlanta) on a busy street (one of the 70+ Peachtree Streets in the city).  From the street it looks a little like an eclectic funky throw back joint, over-grown with…stuff.  Upon closer inspection, on one side of the building there is a giant ‘mural’ of sorts, featuring an American flag set above a field of sunflowers.  When you ‘read’ closer, you see that this flag was created from storm debris collected from buildings destroyed by devastating tornadoes in Alabama.  R. Thomas purchased the flag to help raise money as the tiny town rebuilt.  The other side of the building is lined with rows of planters filled with herbs and rambling greens and flowers, beautiful flowers, and bird cages.  Wild exotic bird cages, except they’re clearly not wild, because R. Thomas himself is bringing them (the birds) in and out of cages and placing them on patrons heads to the delight of passers by.  Stay with me.

Once inside, the noise of Peachtree Street and fans (or heaters, depending on the time of year) blends with the sounds of patrons enjoying their experience. No music that I recall is piped in.  This open air, hippie fun, screened-in oasis (as in no solid walls), health food diner, serving natural organic food….is pretty good.  Pretty darn good.  It’s no wonder it’s been around for 25+ years, with it’s original menu being way ahead of it’s time.  Which is surprising since, Richard Thomas, the once president of KFC and co-founder of Bojangles’ restaurants, didn’t always embrace healthy eating like he does now.  R. Thomas has a vast menu which includes smoothies, juices, breakfast, lunch, dinner, and desserts served all day.  As the story goes when the restaurant was in it’s infancy, Thomas couldn’t locate his keys one evening so they stayed open all night.  They have been open 24 hours a day ever since.

Amongst other things, we chose Saki Bloody Mary’s and Mimosa’s to begin.  Followed by Organic Salmon Picatta…let me give you a ‘taste’ of how this incredible plate of food went (Lightly dusted with amaranth flour and sauteed in lemon and clarified butter sauce. Served on delicate protein-packed quinoa with broccoli and fennel, raw collard kale salad and Dijon hiziki. Topped with a dollop of lemon dill coconut kefir) and R. Thomas Chips Deluxe.  Each dish is unique beyond any similar dish, with a similar name, that you’ve ever experienced.  I love love it.

I realize this synopsis was disjointed, but that’s kind of what R. Thomas is, in a really good way.  I have my kid to thank for the introduction and for her daily inspiration.

We recreated the R. Thomas Chips Deluxe and renamed them Fresh Veggie Nachos.  Recipe below.

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Fresh Veggie Nachos {Gluten Free}

Course Appetizer

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author inspired by R. Thomas Deluxe Grill

Ingredients

• 8-10 oz. assorted tortilla chips
• 1 small zucchini diced
• 1 ear corn kernels removed
• 1 Tbl. olive oil
• 1/2 tsp. dried oregano
• salt & pepper
• 2 mini-sweet bell peppers julienned
• 6 cherry tomatoes halved
• 1/4 cup red onion fine diced
• 4 oz. shredded cheddar or mozzarella
• 2 scallions thinly sliced
• 2 Tbl. fresh cilantro leaves

Instructions

• Preheat oven to 400 degrees.
• Toss diced zucchini and corn in olive oil, oregano, salt & pepper. Spread on a baking sheet and roast for 15 minutes. Remove from oven.
• Spread a layer of tortilla chips on a baking sheet. Sprinkle with layers of veggies, cheese, then more chips, and cheese, then more veggies, and chips, and cheese and bake for 10 – 15 minutes until cheese is melty.
• Sprinkle with scallions & fresh cilantro. Serve with fresh tomato salsa and sour cream.

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