As we continue to celebrate National Nutrition Month, it feels fitting to spotlight a dish that’s both satisfying and thoughtfully crafted. Flatbreads make an ideal canvas in the kitchen – they welcome anything from bold, indulgent toppings to fresh, vibrant, nutrient‑forward ingredients. This month’s featured flatbread leans into the latter: colorful, flavorful, and built with intention.
At the heart of the dish is roasted broccoli, a vegetable that brings texture, earthiness, and a gentle sweetness when charred. It sits atop a generous swipe of creamy avocado Green Goddess dressing, brightened with fresh lemon and enriched with herbs. A drizzle of Calabrian chili oil adds subtle heat and a touch of smokiness, while a light sprinkle of parmesan brings savory depth. Pickled shallots cut through the richness with a clean, tangy snap, and cherry tomatoes finish the flatbread with a burst of brightness.
For those who want a little more protein – or simply love seafood – shrimp is an optional addition that complements the other flavors beautifully. Leave it off, and you have an equally compelling vegetarian option that still feels complete.
While everything in the recipe can be made from scratch, it’s also easy to streamline. Green Goddess dressing is widely available in high‑quality versions, and chili oil – Calabrian or otherwise – is a staple in most grocery stores. If Calabrian isn’t within reach, a basic chili crisp adds heat and character without compromising the dish. For the base, choose a premade flatbread you love. A whole‑grain option can bring a little extra heartiness and complexity, but the dish works with virtually any style.
The end result is a flatbread that delivers color, texture, and layered flavor – plus the bonus of wholesome ingredients and naturally occurring healthy fats from avocado and olive oil. It’s generous, satisfying, and just a little bit special.
Look for this flatbread, along with many other fresh and seasonal selections, on Cura’s upcoming Spring/Summer menu. It’s a celebration of balance, creativity, and the pleasure of good food – exactly what this time of year calls for.
Recipe by: John Cramutola WCEC, MCFP, CDM, CFPP, Corporate Director of Culinary
