Try this out! You will be glad you did!
4 whole-wheat pita rounds
4 tablespoons extra-virgin olive oil
4 teaspoons za’atar
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 cup hummus
1 cup marinated artichoke hearts
1 cup sliced roasted red peppers
2 cups assorted olives
2 cups cherry tomatoes
4 ounces salami
1. Heat a large skillet over medium-high heat. Brush both sides of each pita with olive oil and season with the za’atar.
2. Working in batches, add the pita to the skillet and toast until golden brown, about 2 minutes per side. Slice each pita into quarters.
3. Season the Greek yogurt with salt and pepper.
4. To assemble, divide the pitas, Greek yogurt, hummus, artichoke hearts, roasted red peppers, olives, tomatoes and salami among four plates.
1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds
Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread. In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.
Get help with your Summer Garden!
Wedding Season is here!
Here is what you need:
In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs. TO SERVE Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.