Ingredients:
Sweet Pita Crisps:
2 pieces of MyBread GF Pita Bread, torn into bite size pieces
3 TB unsalted Butter
½ c sugar
1 tsp ground ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp kosher salt
Parfait:
1 c Greek yogurt
4 strawberries, sliced
1 mango, peeled and sliced
2 tablespoons strawberry jam
2 mint leaves (optional) torn into pieces
_
Procedure: To make the bread crumbs: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a non stick liner. Cut or tear the pita into bit size pieces, place in a bowl and set aside. Melt the butter in a skillet over medium heat and cook until it begins brown. Remove the pan from heat, add the pita and sugar, and stir to combine. Sprinkle the spices and salt over the top and gently stir. Transfer the pita mixture to the prepared baking sheet and bake until the sugar&butter coating caramelizes, about 20-30min. Remove from the oven and let cool.
To build the parfait: In a small glass, line the bottom with half of the jam. Layer a couple pieces of strawberry and mango on top. Layer a couple of the spiced brown butter pita crisps. Then top with half the yogurt. Repeat this process once more, and then garnish with any remaining strawberries, mango, crisps, and garnish mint. Store covered in the refrigerator for 1 day, or eat immediately!
2 Whole MyBread Pita – Cut into ½ inch squares and toasted on a parchment lined baking sheet for 10 min @ 400 Degrees F convection.
2 Cup Roasted Root Vegetables (Could include Carrots, Parsnip, Squash, Sweet Potato, Rutabaga, Turnip, etc.) - Dice vegetables, season with salt & pepper and roast on an oil coated, parchment lined baking tray for 10-12 min @ 425 degrees F (or until fork tender).
1 Cup Cubed Feta Cheese
¼ Cup Pomegranate Seeds (approximately 1 whole Pomegranate)
1 Cup Loosely Packed Fresh Parsley Leaves & Sliced Green Onion Tops
¼ Cup Roasted Shallot Vinaigrette (Recipe Below)
For Roasted Shallot Vinaigrette:
1 Whole Shallot
1 Cup Olive Oil
1/3 Cup Cider Vinegar
1 Clove Garlic
1 Tablespoon Dijon Mustard
1 Teaspoon Salt
½ Teaspoon Black Pepper
For 1 hour, roast the entire (skin on) shallot wrapped in aluminum foil, in a 275 degree F convection oven.
Peel the shallot (should be soft and caramelized) and place in a blender with all the vinaigrette ingredients except for the olive oil. Once blended evenly, on a medium speed, slowly pour in the olive oil until achieving a thick and creamy texture. Keep refrigerated.
_
In a large bowl, combine the toasted pita squares, feta cheese, pomegranate seeds, root vegetables and herbs. Toss and evenly coat the mixture in the roasted shallot vinaigrette. Allow entire mixture to sit for at least 15-20 minutes before serving as the flavors will develop and the bread softens again some. Enjoy at room temperature.
Serves 6-8
4 Whole MyBread Pita
16 oz San Marzano Tomato Puree
1 Tablespoon Salt
1 Tablespoon Black Garlic + 2 Tablespoon Chopped Black Garlic (approximately 3-4 Whole Cloves for each Tablespoon)
2 Cup Shredded Mozzarella
¼ Cup Goats Cheese (Chevre)
¼ Cup Finely Chopped Chives
Preheat oven to 450 Degrees F Convection. Blend the tomato, salt, and 1 Tablespoon black garlic into a smooth puree. Top the whole Pitas evenly with the black garlic sauce, using about 4oz per pizza base. Next scatter the chopped additional 2 Tablespoons of black garlic evenly atop the sauce. Cover each pizza with about ½ Cup of Mozzarella. Before placing in oven, ‘dot’ each pizza with the goat’s cheese.
Bake the pizzas on parchment lined baking sheets for approximately 10 minutes, or until the cheese is bubbly and golden brown. Garnish with freshly chopped chives and enjoy while hot.
Serves 4
For Soup:
28oz Can Puree San Marzano Tomato
3-4 Garlic Cloves, Chopped & Lightly Sauteed
½ Cup Lightly Sauteed Onion
½ Cup Orange or Yellow Bell Pepper
1-2 Fresh Serrano Chiles (optional, for spice)
¼ Cup Sherry Vinegar
1½ Cup Vegetable Stock (salt free)
½ Cup Olive Oil
1 Whole MyBread Pita – Toasted for 10 Min @ 400 Degrees F and broken into pieces.
For Garnish:
Choose from finely chopped Red Peppers, fresh Tomato, Zucchini, Cucumber, Red Onion, fresh Chive, Parsley, Olives, etc. (choose garnish ingredients to suit your taste)
In a blender, combine all above Soup ingredients except for the olive oil. When blended to a smooth consistency, slowly pour in the olive oil to enrich the Gazpacho. Pour Gazpacho into individual serving bowls and garnish with your chosen desired toppings. Enjoy chilled.
Serves 4-6
For the Panade:
1 Whole MyBread Pita
½ Cup Milk
On a baking tray, dry out and toast 1 whole MyBread pita in a 400 degree F convection oven for about 10-12 minutes. When cooled, rip/break into small pieces and soak in milk. When the bread absorbs the liquid, mash together as much as possible into a coarse paste.
Meatballs:
1 Lb. Each – Ground Pork, Ground Beef, Ground Veal (3 pounds total)
½ Cup Finely Chopped Onion
¼ Cup Grated Pecorino Romano Cheese (plus extra for garnish)
¼ Cup Finely Chopped Parsley
6-8 Finely Chopped Garlic Cloves
1 Farm Egg Scrambled
2 Tablespoon Salt
½ Tablespoon Black Pepper
Raise oven to 425 degrees F convection. In a large bowl, mix all the above ingredients until combined evenly. Using an ice cream scoop, evenly portion the meatball mixture. Roll into balls and place so they are just touching on a parchment lined baking tray. (Note: for ~24 meatballs, they should weigh ~ 2.5 ounces and will be slightly bigger than the size of a golf ball)
Bake for approximately 20 minutes or until cooked through. Simmer meatballs briefly on your stove top in your favorite tomato/marinara sauce, and serve hot either as is or atop your favorite gluten-free pasta.
Serves 6-8
For Pita:
4 Whole MyBread Pitas
¼-½ Cup Olive Oil
½ Cup Za’atar Spice Mix (Middle Eastern spice found at grocery store)
1 Tablespoon Salt
For Dip:
2 Cup drained White Beans (cannellini, giant white, or white butter beans)
1Tablespoon Tahini
¼ Cup Cider Vinegar
2-3 Cloves Garlic
½ Cup Olive Oil
1 Tablespoon Salt
½Tablespoon Black Pepper
Juice of 1 Lemon
Cut each MyBread pita into 6 even wedges, toss in olive oil, and then sprinkle with salt and Za’atar spices. Place wedges onto a parchment lined baking try and toast in a preheated 425 degree F convection oven for 10-12 min or until golden brown.
In a blender, combine all the Dip ingredients except for the olive oil. Once the initial ingredients are smooth and well blended, slowly pour in the olive oil to create a smooth and creamy texture.
Serve the white bean dip, chilled in a bowl with freshly toasted pita wedges. Garnish the dip with olive oil, Za’atar, and/or fresh herbs.
Serves 8-10
1 Cup Rice Flour
2 Tablespoon Salt
½ Tablespoon Black Pepper
2 Farm Eggs
3 Whole MyBread Pita (to be turned Into fine breadcrumbs)
1-1 ½ Lb. Chicken Tenderloin Pieces (cut into strips)
In a 400 degree F convection oven, toast and dry out the whole MyBread pitas for about 15 min. Pulverize into a fine breadcrumb using a food processor. Raise oven temperature to a 450 degree F convection setting.
Set up a 3-step breading station – Mix the rice flour, salt and pepper in one bowl, whisk the 2 eggs in the second bowl, and place breadcrumbs in the third bowl. Dip each chicken tenderloin strip starting with the flour, then egg wash, then bread crumb as evenly as possible.
Place the chicken fingers onto an oil coated, parchment lined baking tray and bake for approximately 12-15 minutes, or until the internal temperature reaches 165 degrees F.
Serve with your favorite dipping sauce and condiments.
Serves 3-4