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Thursday, February 24, 2011

Veggie Deee-Lites

As friends come and go...I first remember laughing hysterically with someone I no longer know at our table in the cafeteria where we had communed, back in high school. Later we lived together for one wildly wonderful and reckless, altogether too brief summer in Portland, Maine when we were still in college in 1989. I will never forget our...youthfulness. When we cooked, if we did, when we weren't highly caffeinated and chatty from Green Mountain Coffee or more than slightly inebriated from the pints of beer at Gritty's, these veggie pitas are what she used to make for me. I recently pulled out this old chestnut from what seems a hundred years ago now. How I still love these delicious pitas and pity about the rest of it.

Veggie Pitas
Serves two

2 pieces pita bread
1 sliced onion
1 sliced green pepper
1 package sliced mushrooms
Several slices of Swiss cheese
Brianna's Poppy Seed Dressing
Wheat germ

Set your oven to the broiler function.
Saute the onion, pepper and mushrooms stove top in a little olive oil, until softened. While this is happening, place your pitas on an oven-appropriate tray and slather them with some hummus. I like making my own hummus, but Sabra Classic is also very good. Top the pitas with your saute, cover with Swiss cheese and put in the oven on the top rack. When the cheese has melted to your satisfaction, remove from the oven, spread with some sprouts and elicit a gentle stream of Brianna's Poppy Seed Dressing on the whole thing. The wheat germ we used to use to further dress our pitas is entirely optional.

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