Mediterrean Veggie Pita Pocket Recipes

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.

Steps:

• Split open a whole-wheat pita half and spread one side with hummus.
• Add roasted red pepper, crumbled feta, black olives, cucumber, and a small handful of mixed greens.
• Another yummy option would be to add chopped artichoke hearts.

Steps:

• Cut one inch off the top of a pita pocket. Lightly toast the pita in a standard toaster. Dice the onions, tomatoes, cucumbers, olives and feta cheese. Mix olive oil, yogart, oragano, salt and pepper. Then mix all ingredients together and spoon into the toasted pita. * Any meat can be added to the mixture as well at this point; turkey, chicken, beef (I usually use any leftover meats since only a small quantity is needed, 1/4 cup).

Steps:

• In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
• Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

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:

• Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
• Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
• Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.