Use leftover cheese from Shavuot to make light side dishes.
(photo credit: SHLOMI ARVIV)
The new Pita Crunch snack can be incorporated into many dishes, try these recipes or get inspired and create your own.
QUICK CESAR SALAD
Use Pita Crunch as croutons for this quick and easy Caesar salad and serve with your favorite quiche and a glass of white wine.
3 cups of Pita Crunch, Mediterranean flavor (150 gr.)
1 head of lettuce
½ cup basil leaves
¼ cup Parmesan cheese, grated For the dressing:
4 Tbsp. ready-made mayonnaise
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 tsp. honey
Salt and pepper to taste
Wash the lettuce leaves well, and dry them. Slice the lettuce into 3-4 cm. strips.
In a jar with a matching lid, shake all the dressing ingredients until smooth.
Place lettuce, basil and Pita Crunch in a salad bowl. Pour dressing on top and toss until all the lettuce is coated. Sprinkle the Parmesan cheese on top and serve.STUFFED CHAMPIGNON MUSHROOM
100 gr. (2 cups) Pita Crunch, onion flavor
2 baskets champignon mushrooms
1 jar (140 gr.) ready basil pesto
50 gr. goat feta cheese, crumbled
1 Tbsp. olive oil
¼ cup Parmesan cheese
Heat the oven to 180°.
Break the Pita Crunch into small pieces.
Remove mushroom stems and chop them. Add the chopped stems to the bowl with the Pita Crunch. Add crumbled feta cheese and pesto sauce and mix well.
In a separate bowl toss the mushroom heads with a little olive oil and place upside down on a lined baking sheet.
Fill the mushrooms generously with the cheese mixture, sprinkle a little Parmesan cheese on top and bake for 20 minutes, until golden. Serve hot.FAUX MOUSSAKA
A 15x20 cm. glass baking dish
150 gr. Pita Crunch different flavors
1 eggplant, sliced into 1 cm. slices
1⁄3 cup olive oil
6 Tbsp. tomato sauce for pasta (use ready made or homemade)
100 gr. hard mozzarella cheese, grated
2 tomatoes, sliced into 1 cm. slices
1 container cooking cream
Heat oven to 250º, on grill (top only) Brush the eggplant slices with olive oil on both sides and season with salt and pepper. Arrange the slices on a lined baking sheet. Grill the eggplant in the oven for 7 minutes, or until golden in color.
Remove from the oven.
Reduce the heat of the oven to 180º at turbo. Using ½ of the Pita Crunch spread an even layer at the bottom of the glass dish.
Top with a layer of eggplant. Spread ½ of the tomato sauce on the eggplant and top with ¼ of the cheese. Arrange a layer of the tomato slices and top with another ¼ of the cheese. Repeat all the layers in the same order again, finishing with cheese.
Season the cream with salt and pepper and pour over the moussaka.
Bake for 20 minutes, until golden and bubbly.
Recipes and photos courtesy of Strauss-Elite and chef Yair Feinberg of FEINCOOK.