Homemade Pita Chips

3 pitas, cut into 8 wedges

4 tablespoons olive oil

1 clove garlic, smashed 

Salt and freshly ground black pepper

 

Preheat heat oven to 375 degrees F.

Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
 

Poblano, Mushroom & Potato Tacos

4 med poblano chile peppers

3 med Yukon gold potatoes, peeled and cut into 1/2-inch pieces

Kosher salt

2 tbsp extra-virgin olive oil

1 1/2 tbsp finely chopped fresh cilantro

1 1/2 tbsp finely chopped fresh parsley

2 tbsp unsalted butter

1 lg onion, halved and thinly sliced

12 oz cremini mushrooms, thinly sliced

1 clove garlic, minced

1/2 c Mexican crema or sour cream

Juice of 2 limes

Freshly ground pepper

Corn tortillas, warmed

Assorted toppings, for serving

 

Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.

Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.

Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.

Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
 

Pizza Hummus

1 tbsp extra-virgin olive oil

1/4 c tomato paste

2 tsp dried oregano

1 tsp dried basil

2 to 3 cloves garlic

3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved

1/4 c tahini

1/4 c fresh lemon juice

Kosher salt

 

Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.  Serve with your favorite raw vegetables, pita chips or whatever you like!

 

Sour Cream & Onion Hummus

3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved

2 to 3 cloves garlic

1/4 c tahini

1/4 c fresh lemon juice

1 1/2 tsp dried minced onion

1 1/2 tsp onion powder

1 1/2 tsp granulated garlic

Kosher salt

 

Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and 1 teaspoon salt in a food processor. Puree until smooth and creamy.

 

 

Buffalo Wing Hummus

3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved

2 to 3 cloves garlic

1/4 c tahini

1/4 c fresh lemon juice

1 1/2 tsp paprika

2 tbsp barbecue sauce

2 to 3 tbsp cayenne hot sauce

1 tbsp distilled white vinegar

Kosher salt

 

 

Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 1/2 teaspoons salt in a food processor. Puree until smooth and creamy. Serve with your favorite raw vegetable, pita chips or whatever you like!

Spinach & Quinoa Veggie Burger

• 1 3/4 c cooked quinoa, cooled
• 1 can garbanzo beans, drained
• 2 c frozen spinach
• 1 c Swiss cheese, shredded
• 1 tablespoon ground flax
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• Salt and pepper to taste

In a microwave-safe bowl, defrost the frozen spinach. Then when cooled, squeeze moisture from spinach using a lint free towel.  Return spinach to the bowl then add the garbanzo beans into the and mash together.

Add the ground flax, cheese, olive oil, quinoa, and seasonings. Mix well until thoroughly combined.

Form the mixture into balls, then place them on the skillet and flatten them slightly with a spatula.

Warm a skillet over medium heat. Cook the patties in a thin layer of oil (just so they don't stick) until crisp and brown on both sides and heated through.

Serve on whole wheat buns or in pita bread with your favorite veggies.

Pesto Chicken Burgers

5 whole-wheat hamburger buns (1 cut into pieces, 4 split open and toasted)
1 1/4 lb ground chicken
Kosher salt and freshly ground pepper
2 tbsp extra-virgin olive oil
3 t bsp sliced almonds
2 med tomatoes (1 whole, 1 thickly sliced)
4 c loosely packed fresh basil (about 1 bunch)
2 tbsp grated parmesan cheese
1 5-oz package baby arugula
Juice of 1/2 lemon


Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties.

Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet.

Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side.

Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper.

Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.