Pita Pockets With White Bean Spread And Roasted Vegetables Food

VEGGIE-STACK PITA POCKETS

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.

VEGETABLES-AND-DIP PITA POCKET

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.

PITA POCKETS WITH WHITE BEAN SPREAD AND ROASTED VEGETABLES

Steps:

• Preheat oven to 400 F. On 2 baking sheets, toss zucchini and eggplant with 2 tablespoons olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Roast, turning once, until well browned and cooked through, about 20 minutes for zucchini, 25 minutes for eggplant. Roast peppers over burner until blistering and slightly charred. Place in bowl, cover with plastic wrap, and let sit 10 minutes before running under cold water and removing skins. Cut into long thin slices. In food processor, combine beans, garlic, 2 tablespoons olive oil, chicken stock, ½ teaspoon salt, and ½ teaspoon pepper. Pulse until creamy and smooth, about 1 minute. To assemble, cut pitas into halves, spread approximately 2 tablespoon white bean puree in each half, and fill with ½ cup mixed vegetables and 1 tablespoon fresh basil leaves. Repeat with remaining halves. Serve two halves per person.

VEGGIE STACK PITA POCKETS

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.

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

WHITE BEAN AND ROASTED VEGETABLE SPREAD

Steps:

• Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
• Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
• Flip over the vegetables, add the cloves of garlic to the cookie sheet.
• Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
• Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
• In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
• Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
• Transfer the mixture to a glass bowl.
• Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.

BLACK BEAN PITA POCKETS

Steps:

• In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

SMOKY EGGPLANT & WHITE BEAN DIP WITH PITA CRISPS

Steps:

• Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 teaspoons of the salt and the 1/4 teaspoons pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.
• Meanwhile, if using anchovies, mash them into a paste with the side of a chef's knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef's knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.
• When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 teaspoons salt. Arrange in a single layer on a baking sheet. Lower the rack so it's 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.
• Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.