olive oil and za’atar; add the pita triangles and toss to coat. Spread the pita triangles in an even layer on a rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes.
The pita chips can be stored in a cookie tin for a week or frozen in an airtight bag for up to three months.
Guacamole is a great way for everyone to eat avocados. This dish is always featured in Mexican restaurants, and now it is a staple dip at most parties. Unfortunately, many versions are either overprocessed, resulting in a listless puree with no texture, or there are too many seasonings, making for a fiery encounter.
This version is chunky and not perfectly smooth. You will be able to taste the rich and nutty flavor of the avocado fruit, along with hints of acid from the fresh lime juice. For children, I suggest omitting the jalapeño chile. I add hard-boiled eggs in this recipe, which gives even more consistency, but you can omit this item, if you like.
When I serve this dip, I try to use a festive pottery bowl, to highlight the Mexican culture, and then garnish it with 3-inch long slivers of sweet yellow, red, and orange peppers, making a circular decoration around the rim of the bowl. Place the avacado pit in the middle of the dip to prevent any discoloration, and voila!—it resembles the shape of a sunflower and makes for a great eyecatcher.
Chunky Guacamole
Serves 6-8
1-2 tablespoons minced garlic
2 tablespoons minced onion
1 small jalapeño chili, seeded and finely minced
1 small tomato, seeded and diced
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
3 medium Haas avocados, ripened
2 hard-boiled eggs (optional)
4 tablespoons fresh lime juice
Place the garlic, onion, jalapeño chili, tomato, cilantro, cumin, and sea salt in a medium-size bowl. Pit and scoop out the flesh of one avocado; mash lightly with the hard-boiled eggs (if using) and add to bowl. Reserve the pit and set aside. Pit the two remaining avocados; cut flesh into medium-size cubes; add to bowl. Do not overmix or you will lose the chunky texture desired. Sprinkle lime juice over avocado mixture. Adjust seasoning, if needed. Spoon into a serving dish and decorate as explained above, if desired.
If not serving immediately, the guacamole can be covered with plastic wrap and refrigerated for up to one day. (Make sure plastic wrap is pressed directly onto the surface of the dip, or it will turn brown.)
Bruschetta is definitely a summer dish, for a time when tomatoes and basil are bursting with flavor and are readily available in your garden or local farmers market. What memory could be better than sitting in an outdoor ristorante on Lake Garda (in the famous Lake District of northern Italy), sipping a glass of white wine, and eating these messy delights with my whole clan. My daughter Brooke was married near the Garden Lake. Every time I make these, my mind wanders back to that area of the world where people just seem to live life to the fullest. They take such pride in their cooking, and eating is not a necessity, it is a way of life! Meals can last for hours as family and friends converse.
In just about any home or restaurant you visit in Italy, you are likely to be served this fabulous appetizer. Most recipes call for balsamic vinegar, but I have substituted freshly squeezed lemon juice for a more refreshing and healthy alternative. But choose either version to suit your taste.
Note: I do not suggest using canned tomatoes, as they will be too soggy for this recipe. If you cannot find Roma tomatoes, use a sweet variety instead.
Bruschetta
Serves 6-8
8 medium (about 1 pound) vine-ripened Roma tomatoes
8 fresh basil leaves, chopped
2 cloves garlic, minced
1/2 medium red onion, minced
1/4 cup lemon juice
1/4 cup extra virgin olive oil plus extra to toast crostini Sea salt
Freshly ground black pepper
Handful of fresh basil leaves for garnish
Crostini
1 whole wheat baguette or rustic bread, cut into 1/2-inch slices on the diagonal
1 clove garlic, peeled, sliced in half
1 tablespoon extra virgin olive oil for topping
Fresh basil leaves for garnish
Prepare the tomatoes first by removing the skins. I do this by placing them in a medium-size mixing bowl and pouring boiling water over them. Once the skins start to blister (usually one minute), take them out with tongs and peel off the skin. Cut tomatoes in half and remove seeds; cut into 1/2 -inch dice; place in a medium-size bowl.
In a small, separate bowl, mix basil, garlic, red onion, lemon juice, olive oil, sea salt, and cracked pepper. Pour mixture over the tomatoes; stir. Let the mixture sit while you prepare crostini.
First, brush both sides of the bread with olive oil. Grill on your barbeque, or place on a baking sheet and broil in the oven. The important thing is that the bread gets golden brown on both sides. Once bread is toasted but still warm, rub one side with garlic slice. Place on serving platter, and just before guests arrive, put a heaping tablespoon of tomatoes on top and drizzle with olive oil. Do not make this too far in advance, as the bread will become soggy. Garnish with fresh basil leaves.
Every Christmas Eve, my sister Jennifer and her large family have an open house in their beautiful home in New Brunswick, Canada. We grew up in a village named Rothesay (pronounced Ros-say), after the one in northern Scotland. There are many traditions carried out to this day in our little northern haven. For this occasion, my brother-in-law Chas and nephews Hugh, Sam, and Joe proudly wear their Mackay tartan kilts. Other friends (male and female) wear their family tartans as well. Often someone plays bagpipes, which moves me to tears and sends shivers up my spine.
There is always an opulent choice of local seafood, crudités, Virginia peanuts, Jennifer’s homemade breads and rolls, fresh fruit, freshly baked sweets, and Jennifer’s famous giant cheese mountain, which weighs a small ton.
As there are normally 75 to 100 people at this gathering, you can imagine the challenge of downsizing this recipe for a small group of 8 to 10 people. But I have given it my best effort. However, if you want to make a larger batch for future parties—or save some of this one—it can be frozen. You’re going to love this cheese mountain and so are your friends. There are cheese balls, and then there is this majestic mountain inspired by my older sister!
Note: If you are not a nut
