Veggie Stack Pita Pockets Recipes

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
• Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.

Steps:

• Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
• Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.

Steps:

• In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

Steps:

• Toast the pita just until warm and pliable.
• In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
• Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

Steps:

• 1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste.
• 2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper.