Bake in a 350F Convection Oven for 20-30 minutes.
Remove when crispy. Serve.
Ingredients
1/2 can ea. Zebec® Mediterranean Garbanzo Beans, rinsed
1/2 cup Roma® extra virgin olive oil
2 tbsp. Zebec® Greek Seasoning
Charred Pita with Whipped Feta and Sundried Tomato Jam
Directions
Pita – char over an open flame and divide in half.
Whipped Feta – Blend the feta and Greek yogurt together until smooth. Add the lemon juice and olive oil as blending. Stir in the zest.
Sundried Tomato Jam - Combine all ingredients in a pot. Bring to a boil.
Puree with a hand blender and reduce.
To Assemble – Place a tablespoon of whipped feta on each pita piece. Top with 1 teaspoon of the jam. Reserve the rest of the whipped feta and tomato jam for later use.
Ingredients
1/4 Zebec® pita bread
8 oz. Roma® Cheese, Feta
6 oz. yogurt, Greek
1/2 Peak Fresh Produce® Lemon(s), juice and zest
1 tbsp. Roma® extra virgin olive oil
1 cup water
2 cups Roma® Sun Dried Tomato strips
1 1/2 cups West Creek® Sugar, Brown
Kalamata and Tomato Warmed in Olive Oil
Directions
Over medium heat warm the olives and tomatoes in the olive oil. Toss in the mint and place in a small bowl.
Ingredients
6 ea. Roma® Olives, Kalamata, pitted
6 ea. Heirloom tomatoes, grape
2 tbsp. Roma® extra virgin olive oil
2 leaves ea. Peak Fresh Produce® Mint, chiffonade
Roasted Red Pepper Hummus and Pita Chips
Directions
Place the hummus in a small bowl. Toss the pita chips with the seasoning and place around the bowl.
Ingredients
3 oz. Zebec® Roasted red pepper hummus
6 ea. Zebec® Pita Chips, deep fried until crisp
1 tsp. Zebec® Greek blend seasoning
Feisty Feta Deviled Eggs
Directions
Split the egg in half and remove the yolk. With a fork mash the yolk and feta spread together. Place this mixture back into the egg white. Plate with a small pool of the spread underneath.
Ingredients
1 ea. Nature's Best Dairy® Egg(s), hard boiled
2 tsp. Zebec® Feisty Feta Spread
Chicken Kabobs and Falafel over Tzatziki
Directions
Place the Kabobs and the Falafel on an oiled sheet pan. Place in a 375 F oven for 12 to 15 minutes or until hot.
Place on top of a pool of tzatziki sauce to serve.
