Winter Break Naan Ideas

Skip the pizza dough and reach for the naan! To make, preheat oven to 425°F (220°C). Spread 2 tbsp tzatziki over 2 naans, and top each with 1/4 cup mozzarella cheese, 1/2 red pepper cut into strips, and sliced chicken from 1 cooked boneless, skinless chicken breast. Drizzle each pizza with olive oil and remaining mozzarella cheese, salt and pepper to taste. Pop in the oven for 8 mins and finish with green onions.

Inspire some flavours of the world during dinner time with these curry chicken pineapple burgers. To make, mix 2 tbsp melted butter, 2 tsp minced fresh ginger, 2 tsp curry powder, and ¼ tsp salt. Pour over 4 chicken breasts. Grill chicken on medium heat for 5-7 mins per side or until the internal temperature reaches 165°F (74°C). Grill 4 pieces of naan for 2-3 mins per side until toasted. Take each naan and slice it in half, brushing with 1 ½ tbsp of barbecue sauce. Thinly slice the chicken, and stack between naan halves with thinly sliced red onion and fresh cilantro.

A tender pork sandwich gets a bright, crunchy lift from quick zucchini pickles that come together for a delicious lunch or dinner. To make quick zucchini pickles: In a medium bowl, whisk ⅓ cup apple cider vinegar, 2 tbsp sugar, ½ tsp salt and 1 tbsp water. Add 1 green or yellow zucchini, sliced into ⅛-in.-thick rounds. Let stand 30 mins. Preheat grill to medium-high. Meanwhile, rub ¾ lbs of pork tenderloin with 1 tbsp salt and crushed peppercorns. Grill for 20 to 25 mins, or until the internal temperature reaches 60°F (71°C). Remove from grill and let rest 10 mins. Grill 4 naans 1-2 mins per side and remove to plate. Slice pork into ½-in rounds. Drain bowl of zucchini pickles. Spread naan with mayo or mustard and top with pork and pickles.