Garlic-Parmesan Pita Chips

Garlic-Parmesan Pita Chips

I bought a bag of pitas from the store with the intent of using them as wraps for lunch and whatnot, but rather than them being pliable, doughy and delicious they were dry and broke when I tried to roll them into a wrap. So here I was, stuck with a bag of pitas, not wanting to eat them and definitely not wanting to throw them out. Ah hah! Pita chips had to be easy, right? Right! Armed with a sharp knife, olive oil, garlic powder and Parmesan cheese I set out to not waste an entire bag of perfectly, albeit dry, pitas. Success!

Garlic-Parmesan Pita Chips

  • 6-8 whole pitas
  • extra virgin olive oil
  • block of Parmesan cheese
  • garlic powder
  • salt and pepper

Preheat oven to 350 degrees. Cut pitas into wedges, like you would a pizza, using a sharp knife or pizza cutter. Using a pastry brush, brush one side of each wedge with olive oil. Sprinkle garlic powder, Parmesan cheese, salt and pepper on the brushed sides of each pita wedge and arrange on a cookie sheet, seasoned size up. Bake for 20 minutes, until crispy.

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Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Our farm share recently provided us with a TON of peppers that they wanted to pick before the first frost. I ended up cutting and freezing most of them, but I decided to try roasting a few, too. This was my first attempt and it was pretty easy to do, but rather time consuming from start to finish. The best part for me was picking off the skins after the peppers had cooled down. My husband loves to get on me about always picking at things, like my cuticles or grosser things that we don’t need to get into right now. So it only makes sense that I’d find picking off pepper skins enjoyable. Can you say weirdo?!

Roasted Red Pepper and Gorgonzola Dip

  • 3 red carmen peppers, halved with stems and seeds removed
  • 2 ounces of gorgonzola cheese
  • 1/4 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup plain greek yogurt
  • handful of fresh oregano
  • salt and pepper to taste

Place peppers, cut side down, on a foil-lined broiler pan. Set broiler setting to high and place peppers under heat for 5 minutes. Remove from broiler when the skins are bubbly and charred. While hot, carefully place peppers in a ziplock bag, seal and set aside for 20 minutes. When cool, remove as much of the skins as you can from the peppers. They should easily ‘pinch’ off, but if they don’t that’s ok. Chop the peppers into smaller pieces and place in the bowl of a food processer with remaining ingredients. Pulse until almost smooth. This can be served hot or cold. If serving warm, place mixture in an oven safe dish and bake for 20 minutes at 400 degrees or until bubbly.

Fresh Salsa


I hate that I need to go to a Mexican restaurant to eat good salsa. It actually kind of drives me a bit nuts. I’ve tried buying a ton of different brands from the grocery store and nothing compares to the fresh stuff. Luckily, our farm share has been providing us with an abundance of tomatoes and I happened to have one dinky jalapeno growing in my garden. Note in the picture above the jalapeno is the same size as a small clove of garlic and those are cherry tomatoes shown next to it! My poor garden really suffered this year because I forgot to water and it hasn’t rained much. Oopsie! Anywho, this salsa is close to what you’ll get in a good Mexican joint, but make sure to taste test (preferably with tortilla chips) and adjust seasoning as you wish.

Fresh Salsa

  • 6-8 fresh tomatoes (I used a combination of plum, beefsteak and cherry tomatoes)
  • 1/2 white or red onion
  • 1 cup cilantro
  • 1 jalapeno
  • 1/4 cup poblano peppers
  • 1 clove of garlic
  • salt and pepper to taste

Rough chop all ingredients and pulse in a food processer until desired consistency is reached. This will make enough to fill a large mason jar.

Buffalo Chicken Wing Dip

Living in Buffalo, people assume that all we eat here are chicken wings and pizza, which is pretty accurate most of the time. However, it’s not always convenient to bring chicken wings with you to a party. That’s why some genius invented this dip. It’s super addictive and, in fact, just talking about it makes me wish I had plate of it to devour! There are a lot of recipes out there, but this one is, by far, the best. Most of them call for adding ranch dressing, but take it from a Buffalonian, ranch dressing is a BIG no-no here.

Buffalo Chicken Wing Dip

  • 2 boneless, skinless chicken breasts
  • 1 8 oz brick of cream cheese, softened
  • 1/2 cup blue cheese dressing
  • 1/4 cup Frank’s red hot
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon dried parsley

Preheat oven to 425 degrees. Fill a large pot with water and bring to a rolling boil. Add chicken breasts and poach until cooked thoroughly. Remove from water and let cool. Once cool, cut into smaller pieces and run them through a food processor until the chicken is finely shredded. In a large bowl, add remaining ingredients and mix until well combined. Transfer the mix to a 8 x 8 baking dish or round pie plate. Cover in foil and cook for 20 minutes or until dip is bubbling. Serve with celery sticks and tortilla chips.

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