Friday, June 5, 2009

Stuffed Pitas

Need a quick meal without heating the kitchen on these hot summer days?(of course it's cold and rainy where I'm at, in JUNE!) Stuffed pitas are the answer!

Get creative and play around a little with your own preferences and likes. Two of my favorites:

Greek I make a dressing in the blender by mixing:

3/4 cup olive oil
juice from one squeezed lemon
1 tablespoon dried oregano
2 cloves garlic crushed
1/2 tablespoons dried basil
salt and pepper to taste
2 1/2 tablespoons balsamic vinegar
3 tablespoons Parmesan cheese
2 tsp sugar
I then warm each pita in the microwave for about 30 seconds(I use whole pitas vs. the already split ones. Then I cut about an inch or two off the top and layer in some lettuce(I like green leaf) cucumbers diced, tomatoes diced, kalamata olives pitted and split(about four whole making 8 halves) marinated artichoke hearts, a handful or so of garbanzos for protein, then I pour the dressing on(about 2-3 tablespoons per pita) and top with a little feta cheese. YUM!

I also do an Asian inspired pita, warming and cutting the pita as described above and layering in lettuce, sprouts(bean and alfalfa) tomatoes, shredded carrots, cabbage and the secret to making these really great is Tamari Roasted Chickpeas(recipe from Eat Cook and Be Vegan) then I top with Annies Asian Sesame Salad Dressing.

These are great to take on the go for hiking or picnics or those days you will be on the road. Just save your dressing in a separate container, and perhaps items like tomatoes that may make your pita soggy.

There are dozens of more ways to customize your pitas, you can do egg salad, Italian mixtures and more, have fun and enjoy!


The Cooking Lady said...

Soggy pitas only mena you have to eat them faster...oh darn!