Pita Bread Salad
2-4 Pitas(I use whole wheat), cut into bite-size pieces
1/3 C. extra virgin olive oil
3 T. fresh lemon juice
1 garlic clove, chopped
salt & pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced (or 1/4 of an onion)
1/4 C. flat leaf parsley, chopped
1/4 C. fresh mint, chopped
1 small head romaine lettuce, washed and torn into pieces
Preheat oven 350. Transfer pitas to a baking sheet; bake until crisp, about 10 minutes.
In a large bowl, whisk together olive oil, lemon juice and garlic; season with salt and pepper. Stir in cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.
For the baked potato I would say be as creative as possible! I baked the potatoes like normal and prepared the following toppings: steamed broccoli, heated black beans, sauteed onions until golden, and fresh chopped chives from the garden. I also served vegan cheese and sour cream on the side.
|Dad getting ice for dinner|