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
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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
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!