Veggie Pitas with Herb Bean Spread

veggie pitas


These hot summer days require food that is easy to prepare and won’t heat up your kitchen.  Veggie Pitas are my solution.

Items needed for assembly:  1) Pita bread store bought or homemade.  2) Your choice of veggies: sliced cucumber, sliced tomato, lettuce, sliced carrots, avocado, etc. and 3) Herb Bean Spread.


Herb Bean Spread

1 clove of garlic

1 can Northern Beans, drained and rinsed

1 Tablespoon lime juice

1 Tablespoon water

1 Tablespoon olive oil

1 Tablespoon fresh basil or lemon basil, coarsely chopped

1/2 teaspoon kosher salt

1/4 teaspoon pepper

With motor running drop garlic into food processor or blender.  Add beans, juice, water, and oil. Puree until smooth.  Add basil, salt and pepper.  Pulse until incorporated and herbs are coarsely chopped.


Spread the bean spread on the inside of the pita and layer in the veggies or your choice.  Super simple and good for you to boot!  And if your children don’t like the idea of just vegetables with their pita, like a few of mine do, these make a great substitute to a hamburger bun.


Pork Cutlet Sandwiches


Recently we had some pork cutlets that we needed to cook up.  I wasn’t sure what to do with them until…INSPIRATION…make some hearty sandwiches with pan fried cutlets.

Pork Cutlets

Season pork cutlets with garlic powder, fresh ground black pepper and season salt.  Pan fry with a little olive oil until done.

Mayo With A Kick

1/2 cup Mayonnaise

2 Tablespoons minced onion

1/4 teaspoon oregano

Mix together and set aside until ready to use

Focaccia Bread

1 cup, plus 3 Tablespoons for hot water

1 Tablespoon olive oil

1 1/2 teaspoons yeast

3 cups flour

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoons dried rosemary minced

Combine water and yeast.  Let yeast dissolve about 10 minutes.  Add oil. Stir in salt, garlic powder and rosemary.  Add flour one cup at a time.  Stir until ball forms, then knead in any remaining flour, about 3-4 minutes.  Place in a greased bowl and let rise, about 1 hour.  Punch dough down.  Shape into 8 inch circle.  Place on a greased cooking sheet.  Brush with oil and sprinkle with parmesan cheese.  Bake at 425* for 20- 25 minutes or until golden brown.

Sandwich Assembly:

On two slices of focaccia bread spread Mayo sauce.  Top one slice of bread with a pork cutlet, bacon, cheese (mozzarella or provolone), lettuce,avocado, and tomato.

For more great suppers visit Our Bluebell Country.