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Roasted Vegetable Caviar with Toasted Pita Chips Ingredients • 3 medium plum tomatoes, seeded and halved • 1 small yellow or red sweet pepper, seeded and cut up • 1 small onion, coarsely chopped • 1 small summer squash or zucchini, seeded and cut up • 1 small carrot, cut up • 2 cloves garlic, peeled and halved • 1 tablespoon olive oil • 4 teaspoons red wine vinegar • 1/4 teaspoon salt • 1/4 teaspoon bottled hot pepper sauce • Place tomatoes, sweet pepper, onion, summer squash or zucchini, carrot, and garlic in a 13x9x2-inch baking pan. Drizzle olive oil over vegetables; stir to coat. Roast, uncovered in a 425 degree F oven for 30 minutes, stirring once, or until vegetables are tender. Remove from oven; let cool. • Transfer vegetable mixture to a food processor bowl. Cover and process with several on/off turns until coarsely chopped. Stir in vinegar, salt, and hot pepper sauce. Serve with Toasted Pita Chips. Makes about 2 cups dip (32, 1-tablespoon servings).

#plum tomatoessweetpepperssquashzucchinicarrotsgarlic

These California Strawberry Hummus Pita Sandwiches are a modern twist on a Mediterranean favorite! Delicious!

Ingredients 2 whole wheat pitas, cut in half 1 cup shredded cooked chicken ¼ cup thinly sliced red onion ½ cup sliced cucumber 4 medium California strawberries, hulled and sliced 1 bunch watercress ¼ cup feta cheese, crumbled

½ recipe California Strawberry Hummus

Directions To make the sandwiches, spread hummus inside pita halves. Fill with chicken, onion, cucumber, sliced strawberries, watercress and feta.

Serve immediately.

California Strawberry Hummus Ingredients 2 cups hulled and quartered California strawberries 1 (14.5 ounce) can garbanzo beans, rinsed and drained 1 teaspoon fresh squeezed lemon juice ¼ teaspoon fresh ground black pepper ½ teaspoon kosher salt

Preparation To make the hummus, place strawberries, garbanzo beans, lemon juice, pepper and salt in the work bowl of a food processor. Blend until very smooth.

If you've never roasted berries before then now is the time to start; it’s so wonderful! Try this Roasted Balsamic Strawberry Cherry Pita Pizzas with Arugula! Yum!

Ingredients:

3 teaspoons olive oil, divided

1 small yellow onion, thinly sliced

2 tablespoons balsamic vinegar, divided

1/4 teaspoon of salt

10 strawberries, hulled and quartered

10 dark red cherries, pitted and halved

3 or 4 whole wheat pitas

1 cup of reduced fat shredded mozzarella cheese

1/2 cup arugula

Salt and pepper

Directions

Preheat oven to 400 degrees F. Toss strawberries and cherries in 1 teaspoon of olive oil and 1/4 teaspoon of salt. Spread on baking sheet and place in oven for 15 minutes. Heat medium saute pan over medium high heat and add 1 teaspoon of olive oil. Add onions and stir frequently until onions begin to brown. Reduce heat to medium low and add 1 tablespoon of balsamic vinegar and a pinch of salt. Cook 1 more minute and then remove from heat and set aside. Place whole wheat pitas on a nonstick baking sheet. Brush pitas with 1 teaspoon of olive oil and sprinkle with salt. Evenly distribute roasted strawberries and cherries, cheese, onions onto pitas. Bake for 10-12 minutes at 400 degrees or until edges of pitas begin to turn golden brown. Top each pita with arugula and cut into triangles. Drizzle with addition balsamic vinegar and top with fresh black pepper and salt if desired.

Easy lunch idea: BLT Pocket Sandwiches

Ingredients 20 slices bacon 1 cup reduced-fat mayonnaise 2 ripe avocados, peeled, coarsely chopped 1 teaspoon white wine vinegar Salt and pepper 4 tomatoes 8 6-inch whole-wheat pitas 4 cups shredded romaine lettuce

1. Line a large baking sheet with paper towels. In a large skillet over medium-high heat, fry half of bacon until crisp, turning once, about 10 minutes total. Place on baking sheet, pour fat out of skillet and repeat with remaining bacon. Let cool; break each slice into 4 pieces.

2. In a bowl, combine mayonnaise, avocado and vinegar. Season with salt and pepper. Slice tomatoes into 6 rounds and cut each round in half.

3. Cut pitas in half and open pockets. Divide avocado mixture among pitas, spreading evenly inside. Fill each half of a pita with 1/4 cup lettuce, 3 pieces of tomato and 5 pieces of bacon.

You can give the classic meatball a bit of a Mediterranean twist very easily by adding a little Greek seasoning. Served best in our fresh baked pita bread or on the side!

Ingredients: 500g steak mince, you could use lean, but for these I like to use standard as in the fat there is flavour and succulence 400mls pasatta 300mls white wine Around 10 tomatoes, blended in a food processor 1 large red onion, sliced, sautéed in butter and oil until soft and left to cool 1 large red pepper, diced Oil for flying Olive oil for cooking Butter Yogurt, olive oil and freshly cut parsley for serving Greek seasoning blend

Method:

In to a food processor place the onions and seasoning, blend until smooth. Then add the mince, a couple of tablespoons of cooking olive oil and blend until smooth and combined. Form in to meatballs and fry gently in batches in some frying oil and butter, until they brown all over. In a saucepan fry the red pepper in a little olive oil on a medium heat until it softens and begins to char a little. Then add the wine, fresh tomatoes, pasatta, a little salt and pepper, and bring to a simmer. Place the meatballs into the pot to cook through for about 6 minutes. Serve stuffed inside hot pita breads with a greek salad and tzatziki.

Good Morning and Happy Hump Day! Enjoy this Bacon, Apple, and Swiss Breakfast Pizza! It’s practically a whole breakfast on a slice of our fresh pita bread!

4 slices bacon, chopped 1 Tbsp. unsalted butter 1 small onion, thinly sliced 1 Pink Lady apple, peeled, cored and thinly sliced 2 pf bakeries pocketless pita breads 2 cups fresh spinach leaves 4 Tbsp. shredded swiss cheese 4 eggs salt and pepper

Preheat the oven on 400F. In a medium non-stick skillet over medium heat, cook bacon until crisp; about 10 minutes. Drain bacon fat from the skillet and melt butter. Add onions and cook until just soft, about 2 minutes. Add sliced apples and continue sauteing until golden and slightly caramelized, about 15-18 minutes. If you find that your apples are not caramelizing, add more butter to the skillet. To assemble: top each pita bread with 1 cup spinach, half of the cooked apples and bacon. Sprinkle with 2 tablespoons of swiss cheese (or more if you like) and crack two eggs on top of each pita. Bake pizzas on parchment lined baking sheet for 8 minutes or until the edges are golden brown. Switch the oven to broil and continue cooking for 2 more minutes or until the eggs whites are cooked through. Keep an eye on the pizzas while broiling as the cheese burns easily. Remove from the oven. Season the eggs with salt and pepper. Enjoy!

These easy-to-make cheesesteaks are served in our fresh baked pita bread, perfect for a meal on the go!

1 tablespoon vegetable oil 1 medium onion, cut in half and sliced (about 1/2 cup) 1/2 of a 24-ounce package frozen beef sandwich steaks or frozen chicken sandwich steaks (8 steaks) 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup 1 jar (about 4 1/2 ounces) sliced mushrooms, drained 4 pf bakeries pita breads (6-inch) cut in half, forming 8 pockets

1) Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender, stirring occasionally. Add the sandwich steaks in batches and cook until well browned on both sides. Pour off any fat. 2) Stir the soup and mushrooms in the skillet and cook until the mixture is hot and bubbling. Divide the sandwich steaks and soup mixture among the pita halves

Happy Monday! Try this Turkey Pocket With Cilantro Lime Avocado Spread. So tasty!

Ingredients: Honey Turkey (freshly cut from the deli) Sliced Tomatoes Spinach A big glob of Cilantro Lime Avocado Spread More cilantro Fresh baked pf bakeries pita bread

How to make the Cilantro Lime Avocado Spread 1/2 lime, juiced 1 ripe avocado pinch of sea salt 1/2 Tablespoon garlic 1 Tablespoon fresh cilantro salt and pepper, to taste Place all ingredients in a small food processor and process until smooth or at desired consistency.

Stuff everything inside the pita bread for a delicious balanced sandwich.

Try something new and creative this weekend! Loaded Greek Chickpea and Quinoa Pita Chip Nachos. Yum!

Pita Chips or (4-6 cups of our pre baked pita chips): 3 PF Bakeries pita rounds 4 tablespoons olive oil 1 clove garlic, grated (optional) 1 teaspoon paprika 1 teaspoon oregano sea salt and pepper

Nachos: 1 1/2 cups cooked quinoa 3 tablespoons olive oil 1 tablespoon red wine vinegar 1 lemon, juiced 1 tablespoon fresh dill, chopped 1 tablespoon fresh basil, chopped, plus more for topping 2 teaspoons fresh oregono, chopped 1/2 teaspoon pepper 2 cloves garlic, minced or grated 1 zucchini, diced 1 pint grape tomatoes, halved or quartered, plus more for topping 1/2 cup marinated artichokes, halved or quartered 1/3 cup kalamata olives 1 cup cooked chickpeas, rinsed and drained 1 cup fresh mozzarella cheese, shredded 4 ounces fresh feta cheese, crumbled

Cut pitas into 8 wedges (or more if your pitas are big). Pour olive oil into a bowl along with the garlic, oregano and paprika. Brush the pita chips with the olive oil and garlic mixture and then sprinkle with fresh sea salt and pepper. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.In a medium size skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. Add the zucchini and cook about five minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregono and pepper. Cook another five minutes, remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar.Heat the broiler of your oven. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. Sprinkle on the quinoa mixture so it is evenly distributed among the chips. Top with mozzarella cheese and a hand full of feta. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes. SERVE!

Try this Egg and Eggplant Sandwich for a healthy start to your day.

Ingredients: 1 medium eggplant, sliced into 1/2-inch thick rounds Olive oil Salt and pepper 1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes) 1 medium cucumber, peeled, seeded, and diced 1 jalapeño, seeded and diced 1 small garlic clove, crushed to a paste 3 tablespoons finely chopped flat leaf parsley 1 tablespoon fresh lemon juice 1/2 teaspoon ground cumin 2 tablespoons plain yogurt 1 tablespoon olive oil 4 pita breads Hummus 4 large eggs, hard cooked, peeled, and sliced into rounds 4 small dill pickles, diced

First roast your eggplant. Heat your oven to 425° F. On a rimmed baking sheet lined with parchment paper or a silicone liner, toss the eggplant slices with a generous amount of olive oil and a good sprinkling of salt and pepper. Roast in the oven until tender, about 20 to 25 minutes. Remove. If you're making these ahead, refrigerate them then rewarm them slightly just before using. To make the salad part of the filling, toss the chopped tomato, cucumber, jalapeno, garlic, parsley, lemon juice, cumin, yogurt, 1 tablespoon olive oil, and a sprinkling of salt and pepper together. Refrigerate until ready to use. Sprinkle all the sliced eggs with salt and pepper. Then, to assemble your sandwiches, first warm the pitas. You can cut them in half and stuff the filling in them, or you can pile the fillings on top of each pita. Spread each pita with some hummus, then top or stuff with some slices of eggplant, some of the tomato-cucumber salad, one sliced hardboiled egg, some pickle, and any additional salt and pepper to taste.

Avocado Hummus with Our Crispy Pita Chips! Absolutely amazing!

Ingredients: One 15-ounce can cannellini beans, rinsed and drained 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped 1/2 packed cup arugula 1/3 cup fresh flat-leaf parsley leaves 2 tablespoons fresh lemon juice 1 clove garlic, smashed 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2 tablespoons extra-virgin olive oil

Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper. Spoon the hummus into a serving bowl and serve the pita chips alongside

Here’s an unbeatable classic with a twist – lemony chicken salad with fresh chopped dill and stuffed into pitas!

Ingredients

3 cups (16 ounces) chopped, cooked chicken breast 4 small celery ribs, chopped fine 4 tablespoons finely chopped red onion 1 generous tablespoon fresh chopped dill leaves (thyme or mint work too) 4 tablespoons Vegenaise (or healthy low fat mayonnaise) A few squeezes of fresh lemon juice Salt and pepper, to taste (lemon pepper works great too) 2 large whole wheat pitas, sliced in half Red lettuce leaves Sliced tomato (optional)

Directions

In a medium bowl, gently mix chicken, celery, onion, dill, mayonnaise, lemon juice, salt and pepper together. Fill each pita half with lettuce leaf, a slice or two of tomato (if using), then a quarter of the chicken salad Enjoy!

Zucchini breaded with pita chip crumbs and fried to golden brown perfection! Yum!

Ingredients: 2 cups Pita Chip crumbs 1 egg beaten with 2 tablespoons milk 1 large zucchini sliced very thin Oil (peanut, vegetable, or canola) for frying Salt and Pepper to taste

Directions: In a blender or food processor, chop up pita chips to a fine crumb, measure 2 cups, and pour into a shallow bowl. Beat your egg and milk together in another shallow bowl. Dip each zucchini slice into the egg mixture, followed by the pita chip crumbs. Pat the crumbs onto the zucchini to help them stick, and then place them on a plate. Pour oil into a large pot or dutch oven so that it is about an inch up the side of the pot. Turn heat to medium high. You want your oil to be about 350 degrees. I don't use a cooking thermometer, but just drop in a "test" zucchini. If it is golden brown in about 2-3 minutes, then you know your oil is the right temperature. Work in batches of about 8 zucchini at a time, depending on how large your pot is. When the zucchini is golden brown, use a metal slotted spoon to remove them from the oil and place them on a paper towel to drain. Sprinkle with salt and pepper to taste.

Enjoy!

Happy Friday! Try to stay warm this weekend with Chickpea Soup, served with our fresh baked pita chips!

Ingredients 2 tablespoons extra-virgin olive oil 2 stalks celery, chopped 2 carrots, chopped 1 large onion, chopped Kosher salt and freshly ground pepper 1 box of PF Bakeries Fresh Baked Pita Chips 2 15 -ounce cans chickpeas, drained and rinsed 1 15 -ounce can diced fire-roasted tomatoes with green chiles 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander Juice of 1/2 lemon Chopped fresh cilantro, for topping

Directions Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.

Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.

Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

Enjoy! Let us know how you liked the recipe!

Only 20 minutes to make this delicious pita, topped with fresh avocado, bacon, chicken and tomatoes. Yummy!

4 slices Bacon, cooked 1/2 Chicken breast 1 Avocado 2 cups Iceberg lettuce 1 Tomato, medium 1 tbsp Mayonnaise 1 Salt and pepper 2 Pocketless pita breads 1/2 cup Colby jack cheese

Good morning! Happy hump day! Try this Avocado and Egg Breakfast Pizza recipe to start your day off right.

1 large Hass avocado 1 tablespoon finely chopped cilantro 1 1/2 teaspoons lime juice 1/8 teaspoon salt PF Bakeries Pita 4 large eggs 1 tablespoon vegetable oil Hot sauce, for serving (optional) Cut the avocado in half lengthwise, remove the pit and, with a large spoon, scoop the flesh into a medium bowl. Add the cilantro, lime juice and salt. Mash with a fork until smooth with a few chunks of avocado. Taste and adjust seasoning. (Depending on the size of your avocado, you may need more salt or lime juice.) Set aside. Heat a well-seasoned cast iron skillet (see note) over medium-high heat until very hot. Place one of the pita bread pieces in the center of the skillet. Cook for 1-2 minutes. Flip and cook other side until browned. Remove to a plate and repeat Spread 1/4 of the avocado mixture onto each cooked piece of pita. Heat the oil in a skillet over medium heat. Fry eggs to desired doneness and place each one on top of a pizza. Serve immediately, with or without a drizzle of hot sauce.

Packed into a soft whole-wheat pita, this nutty, ginger-infused chicken salad makes a satisfying meal – and it only takes 20 minutes to put together! INGREDIENTS: 2 tbsp natural unsalted cashew butter 2 tbsp low-sodium chicken broth 1 tbsp apple cider vinegar 1 tbsp fresh grated ginger 2 tsp low-sodium soy sauce 1/4 tsp red pepper flakes 12 oz cooked chicken breast, shredded or roughly chopped 2 scallions, thinly sliced 1 carrot, peeled and grated 1/2 cup diced cucumber 2 tbsp chopped fresh cilantro leaves 4 whole-wheat pitas, halved and split INSTRUCTIONS: In a small bowl, whisk cashew butter, broth, vinegar, ginger, soy sauce and pepper flakes until smooth; set aside. In a large bowl, combine chicken, scallions, carrot, cucumber and cilantro. Add cashew mixture and stir to coat. Fill each pita half with chicken mixture, dividing evenly.

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