IMG_2354

My brother has a knack for keeping me on edge.

I like to tell myself it’s just a phase.  And that it will end soon.  But it’s been almost 22 years.  I should give up hope.

He called me last night at 10:43 PM and asked me if I was watching television.

(You should know that I don’t own a television.  And neither does anyone in our apartment.  Now you see why I have time to write a food blog.  You people are my one and only favorite late night show.)

When I said no, he told me to turn on the television.

You see what I mean?

When he realized just how far he could go with this, he asked me if I knew what was going on.  Of course, at this point, I’m thinking bombs. Assasinations.  Terrorist plots.  Mass murderers.  National disasters.  Apocalypse.

I’m a very positive person, as you can tell.

IMG_2315

So as I got up to gather my belongings and head for the nearest bomb shelter or wrap myself in aluminum foil to protect myself from radiation (would that work, do you think?).  He took pity on me.

And told me the true story of what had happened.  Osama bin Laden.  Dead.

Almost a decade.  Almost a lifetime.  Almost five minutes.

The world breathed one giant sigh of relief.

And I, well.  I slept better last night knowing that maybe I wouldn’t have to dream about bombs exploding around me or start shaking whenever my subway stops unexpectedly in-between stations, or have flashbacks to that terrible day.

God bless America.

IMG_2323

An exciting way to end an exciting week.

A week in which I developed at least four new injuries in my legs.  Tried twice to run.  And failed.  And ended up walking 6 miles instead.

A week in which I learned vast quantities of information about the heart, the kidneys, the lungs, the immune system, the GI system, the musculoskeletal system, and embryology.  And then proceeded to forget all of it within 24 hours.  (It’s an uphill battle, what can I say?)

And a week in which I received an email.

I could do this the Daniel way (my brother) and we could play 20 questions until you figure out what I’m talking about.

But I am not a sadist.  So I shall tell you.

From here on out, I am going to be writing a weekly post for Marcus Samuelsson’s blog!  (For those of you who don’t know, Marcus is a James Beard award-winning chef, cookbook author, and food activist.)  His “people” emailed me earlier last week asking if I would do it. (As if that were a question!)  The fact of which still absolutely takes my breath away.  Every day.  My first post has been written and sent off and I’ll be sure to let you all know when it appears on the blog!

IMG_2301

So to celebrate, I have made a dish from his cookbook, which I absolutely love.  He is a genius at combining flavors in new and incredibly exciting ways. In this case, taking an Indian-spiced veggie-rich pita filling and pairing it with a lemon-tahini sauce that is infused with chives.  (Chives?!?!?  Who would think of such a thing!  But it’s good. Really good.)  Thereby combining Indian, Middle Eastern, and American flavors all in one dish!

It truly makes for an incredibly healthy and tasty lunch.  Especially when served with a homemade whole wheat pita.

Yes. I went there.  (Maybe I do have a bit of sadist in me?  Or masochist? Or maybe I just hate studying?)  I have been scared of making my own pitas for forever but really it was so easy.  Just look at how fluffy they are!  Plus, have you looked at the ingredients on the back of most bags of pitas, lately? Yuck, is all I have to say about that.

IMG_2346

None of this has anything to do with this week’s Eat.Live.Be. topic which is to choose one bad habit that we want to break.  And then attempt to break it over two weeks.

My bad habit is this.  I have a tendency to view foods in black and white.  There are “good foods”.  This lunch is an example of a “good food”.  And then there are “bad foods”.  A cupcake.  Would be a “bad food”.  The problem is that when I eat a “bad food” I get so bent out of shape about it that I go a little crazy.  I berate myself, I feel guilty, and then of course I eat more “bad foods” to punish myself.  It’s truly the most vicious of vicious cycles.

No more.

So my goal for the next two weeks is to stop categorizing food like this in my mind.  Because you know what?  I can eat a cupcake or a piece of chocolate and the world won’t end.  It won’t mean I’m a weak person.  It’s not bad.

It’s a shade of gray.

I’m hoping this will put me in a better mindset in general.  We’ll see how it goes!

Do you have any bad habits you want to break?  Write a post about it or leave a message in the comments!  And check out what habits these other Eat.Live.Be-ers are breaking!

IMG_2307

Whole Wheat Pitas
Makes 8, adapted from Cooking with Directions

2 1/4 tsp instant yeast
1 tbsp honey
1 1/4 cup warm water, divided
1 1/2 cups bread flour, divided
1 1/2 cups whole wheat flour, divided
1/4 cup olive oil
2 tsp salt

1. In the bowl of a stand mixer, combine the yeast, honey, and 1/2 cup warm water.  Stir gently to blend.  Whisk in 1/4 cup bread flour and 1/4 cup whole wheat flour until the mixture is smooth.  Cover loosely with saran wrap and set aside until doubled in bulk and foamy, about 45 minutes.

2. Remove the plastic wrap and return the bowl to the stand mixer.  Using the dough hook to mix, add the remaining 3/4 cup water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil, and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  As you do this, add more flour if, after two minutes of mixing, the dough sticks to the sides of the bowl and not the hook.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat.  Cover again, loosely, with saran wrap and allow to rise for 1 hour or until doubled in bulk.

3. Place an oven rack in the middle of the oven and preheat to 500.  Once the dough has risen, transfer to a lightly floured work surface.  Punch down the dough and divide it into 8 equal pieces.  Form each piece into a ball, flatten a bit, and then use a rolling pin to roll it into a 7-inch-ish round.  Transfer the rounds to a baking sheet or other work surface that has been sprinkled with cornmeal.  Once all the rounds are done, loosely cover with a clean kitchen towel and let rise for 30 minutes or until puffy.

4. Transfer 2 pitas, one at a time, (or 4 if you’re a good multi-tasker) onto the baking surface. Either use a baking stone or do what I did and put the pitas directly onto the rack.  Bake 2 minutes until puffed and golden.  Then, using tongs, flip over and bake for 1 more minute.  Transfer to a cooling rack and let cool completely.  Repeat with remaining pitas.

This has been yeastspotted!

Vegetable Pitas
Serves 4-6, adapted from Marcus Samuelsson’s New American Table 

1 lb unpeeled sweet potatoes, cut into 1/2-inch cubes
1/2 cup lentils
1/2 cup peeled and diced carrots (2-3 carrots)
2 eggplants, cut into 1-inch cubes
2 tbsp olive oil
4 green Thai chiles or 2 dried chiles de arbol, seeded and chopped
6 cloves garlic, chopped
2 red onions, chopped
2 tbsp garam masala
1 tsp yellow mustard seeds
1 tsp ground cumin
4 tomatoes, chopped
1 cup coconut milk
Juice of 2 limes
1 tbsp chopped cilantro
Salt and freshly ground black pepper
4-6 pita rounds
Lemon-tahini sauce (recipe below)

1. Bring a large pot of salted water to a boil.  Add the potatoes, lentils, carrots, and eggplants and boil for 10 minutes. Strain and set aside.

2. In a large saute pan, heat the oil over medium heat.  Add the chiles, garlic, onions, garam masala, mustard seeds, cumin and tomatoes and saute until softened, about 5 minutes.  Add the coconut milk and reserved sweet potatoes, lentils, carrots, and eggplants and simmer until the veggies are softened, another 10 minutes.  Stir in the lime juice and cilantro and season with salt and pepper.

3. Slice the pitas to form pockets.  Spoon in the vegetables.  Drizzle with lemon-tahini sauce.

Lemon-Tahini Sauce
1 tbsp water (plus more to taste)
3 cloves garlic, chopped
1 tsp sesame seeds
1 tsp za’atar (I made my own – 1/4 cup sumac, 2 tbsp thyme, 1 tbsp roasted sesame seeds, 2 tbsp marjoram, 2 tbsp oregano, 1 tsp coarse salt – whiz together in food processor/blender/spice grinder)
2 tbsp tahini
Juice of 1 lemon
1 tbsp chopped chives
Salt and freshly ground black pepper

1. Combine the ingredients in a food processor.  Puree until smooth.  Add more water and salt/pepper to taste.  **The recipe calls for you to saute the garlic first but I love me some raw garlic.  Feel free to do as you wish!

This is being submitted to:
Meatless Mondays hosted by Chaya of My Sweet and Savory
Midnight Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
Souper Sundays hosted by Deb of Kahakai Kitchen

IMG_2312

You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
blog_share_subscribe
Share →

115 Responses to Vegetable (Homemade Whole Wheat) Pitas with Lemon-Tahini Sauce…Eat.Live.Be.!

  1. Woah, Marcus Samuelsson?! That’s only slightly huge… He’s amazing and so are you!!!! I’m so excited that you’re going to be writing for his blog! This is so awesome!

    And so is this recipe. It looks delish! I’ve never made homemade pitas but think I might like to try it. I’m trying to modify my eating habits this month and so far, it’s going ok. It helps to be able to turn to you and your blog for lots of tasty and healthy recipes!!!!! 🙂

    You go!!!

  2. Congrats girl! I am so excited and happy for you! That is awesome and I can’t wait to read your first post. You are going to do great! I love this dish. My family is obsessed with pitas and hummus so I know we will adore this dish!

  3. Faith says:

    A HUGE congrats to you, Joanne! You’re a fantastic writer and I can’t wait to read what you have to say over on his blog! (And oh wow do those pitas look fantastic!)

  4. Johanna GGG says:

    Firstly your brother needs to learn that there are other ways of learning news apart from tv and phone calls from relatives – heard the osama bin laden news today and am pleased it makes your feel safer

    Secondly congratulations on your “column” – I need to look up marcus samuelsson – strangely enough I heard of him for the first time this week and need to remember why – am sure I will be seeing his blog if you are writing for it

    Thirdly never made pitas – always wanted to – still want to – and now want to make them as fluffy and gorgeous as yours

    fourthly – good luck with enjoying cupcakes as grey food 🙂

  5. Delicious! I’m making pitas this week and am going to switch to whole wheat just because of you! Congrats on the new “gig”.

    Do you watch the Food Network? = ) sorry, just couldn’t resist!!

    Best,
    Bonnie

  6. Joanne says:

    Congrats on your new writing gig, very exciting! Raising my coffee cup in a toast to you … Cheers 🙂

  7. Wow, this looks amazingly delicious! I didn’t hear the big news until this morning since I go to bed so early… that was quite some news to wake up to!

  8. OohLookBel says:

    I remember waking my brother up to watch the breaking news on 9/11 (it was night time over here). Talk about full circle.
    Anyway, love the look of the pitas.

  9. Astra Libris says:

    Oh oh oh!! I’ve always wanted to make homemade pitas!! Yours are SO gorgeous!! Super impressed! You’ve inspired me to move this wish further up my to-do list! 🙂

    Congratulations on your incredibly well-deserved honor! You are AMAZING!!!

  10. Barbara says:

    As soon as this carb-less diet is over, I am making these! I love ww pita. Great toasted with Tzatziki but this veggie stuffing looks marvelous, Joanne!
    My daughter saw the planes to in and, because she lives 4 blocks from ground zero, had to move out of her apt. for several months. She is also breathing a sigh of relief, although I do fear what may be coming for the world in retaliation.

  11. I want to make the pitas! How fun, I’ve never done that!

  12. Candace says:

    Congratulations to you!! That is fantastic! I will be looking forward to your posts on the blog. Your pitas look amazing. So fluffy! I love the lemon tahini sauce to go with this meal. So healthy and yummy, Joanne. I hope you have a wonderful week.

  13. This whole post is so impressive!! The homemade pitas look amazing…they are making me crave a pita for lunch today… Congrats on the new writing gig too. Very cool! 🙂

  14. Aluminium foil will work, just make sure the shiny side is outside. Double layer will double the protection:)

    Awesome that you will be writing for Marcus’s blog, congrats.

  15. MM says:

    Thanks for not making me play 20 questions. I’d need more coffee for that. BTW, thought of you this morning b/c there were coffee grounds in my sink!

    Way to go on the new blogging adventure! That’s awesome!

  16. Congrats on the invitation to post on Marcus Samuelsson’s blog. That’s quite an honor. And this recipe looks incredible. I make my own tahini all the time, too, and it’s a whole different ball game. Thanks for sharing.

  17. janet says:

    When I saw your FB post about Marcus Samuelsson, I must admit I had to google him because while I love to cook at home, I don’t know much about the celebrity chefs (plagued by no television at home either!). I am so happy for you! Will your posts be cross-posted here, too?

  18. jenna laughs says:

    Ahhh that is so exciting about your guest post!!! Congrats!!! 🙂 You totally deserve it.

  19. Danielle says:

    Congrats thats amazing!! I made whole wheat pitas but they dont look like yours – Ill try flipping the mmaybe it will help.

  20. Mo Diva says:

    Congrats mama! That is a fantastic honor and i know of no one more worthy than you!

    Seriously, drop out of med school and do this food thing. that whole “born to do it” phrase was written for you.

    I think i might be the only person in the world who doesnt have any real feelings about OBL’s death. I might be flamed for this but I dont see how his death has delivered justice. Arent we just as bad for taking a life? Why not sentence him to a life of torture? I feel his death might spark a need for revenge from OBL supporters.
    Im gonna shut up now…

  21. Luigi says:

    Writing blogs for famous chefs now, wow, well deserved! Always entertaining to read, and the blog without fail always gets my mouth watering looking at the impressive pics. 🙂

  22. I know the news must have brought back lots of horrific memories for you. I remember reading your post on being in the city when it happened.

    Congratulations on the guest post! I’m sure you will post it here as well for us to see. Pitas are just the coolest thing to make.

  23. Congrats on getting a writing gig for Marcus Samuelsson’s blog, that is great! The pitas look amazing, great combination of flavors here.

  24. Mary says:

    Joanne, that is wonderful, if not surprising news. It was only a matter of time before the world discovered you. This is huge and you must really be pleased, Your pita and vegetable filling are really great. I hope you have a great day. Blessings…Mary

  25. Shannon says:

    i need to change my way of thinking, too… it’s a work in progress.

    CONGRATS on your guest posting!!! that is so incredible 🙂

    your pita? so fluffy, i must have one. this dish is definitely going on my to-make list!

  26. I love this kind of food! It looks great!! 🙂 xxxxxx

  27. That is so cool to be guest posting! The pita dish looks amazing, lot of flavor!

  28. Eden says:

    I seriously am over bin laden dying because everyone and their mother is mentioning it. Speaking of mother, my mother was from Israel so I have a soft spot for pitas.And marcus is one of my heroes so I’m overflowing with jealousy. But I still love you, and you totally deserve it!

  29. Katerina says:

    Being Greek has made me familiar with pitas and all their fillings. I love pitas and they are part of my culture. I have never tried them with this stuffing but I am sure it tastes terrific, considering the fact that so many great ingredients are involved in its making!

  30. Veronica says:

    Love that last pic of the sliced onion–God’s creations are so beautiful! Congrats on being a guest blogger for Marcus–that is too incredible! I’m jealous of your pitas–when I made a very similar recipe they did not turn out so beautiful and fluffy. I’m curious what you sprinkled on top too. This looks like a meal I could fall in love with. Saving!

  31. That is such exciting news! I can’t wait to see your posts on Marcus Samuelsson’s blog! If you are making anything like these delicious looking veggie pitas, I know I’ll be a fan!

  32. girlichef says:

    Wow, that’s really amazing, Joanne- CONGRATS(yes, I’m jealous)!! This is an amazing meal…and that pitas, so soft and inviting, I just wanna reach in and grab one!

  33. Comfy Cook says:

    I was going to write about pita but forget it. I am excited about your writing job and I can’t wait to see what you have to say. I am glad so many recognize your talent and your love of food. Oops, was I supposed to say that?

    Congratulations to both you and the new boss.

  34. What an honor–congrats! The pitas look perfect!

  35. Deborah says:

    Marcus Samuelsson!?! You go girl!! And this dish looks so amazing.

  36. Love the homemade pita bread! You are very talented cook Joanne.

  37. Marcia says:

    Yay, OBL is dead.

    Marcus Samuelsson! Right on!

  38. Amy says:

    I was so excited when I saw your FB status about Marcus. His beautiful autographed cookbook sits proudly in my office. Seriouly, Joanne. AMAZING. Don’t forget us little people…

    As for Bin Laden. Ding dong the wicked witch is dead. Or so they say. I’m skeptical…and apparently morbid. Because I want proof – show me the body.

  39. Ada says:

    Wow, I almost got teary-eyed reading your description of 9/11. A lot of my friends who went to Stuy had very similar experiences as you. I went to middle school further uptown but could still see all the smoke and remember seeing so many people covered in ash, such a terrible day.

    Congrats again on writing for Marcus Samuelson’s blog, that truly is an amazing accomplishment!

  40. Sarah S. says:

    Yes, yes, and yes please! The sauce is particularly exciting to me, I have been positively obsessed with tahini lately.

    I was very moved reading the story you posted last year, thank you for sharing.

  41. That Girl says:

    OMG. The Marcus Samuelson news is amazing! Congratulations!

  42. Megan says:

    Those pitas are definitely super fluffy. You’re making me crave one right now.

    Congratulations on the Marcus Samuelson blog posts! That is super exciting!!!

  43. I am green, green, green with envy I tell you. What a coup! 🙂 See though, I feel a bit righteous though, I am somehow making this about me Joanne. I TOLD YOU SO! Wasn’t it last month that I said you really should be a famous chef somewhere in the world and NOT a doctor. I may be the only person in the world that would encourage you to give up a self-less and pride worthy career choice, but hey what are blog friends for? I am so proud of you and you absolutely deserve it with all your awesomely amazing stunning and healthful food! And the writing is top notch as well. Congrats!!!! 🙂

  44. I always burn myself when I make pitas, but I love them fresh out of the oven.

    Kudos on the M.S. bloggin’ Rock on!

  45. Julie says:

    Last night was surreal indeed. But on a lighter note, I’d love to make these pitas!

  46. Nicole, RD says:

    Your pitas look amazing! They’re on my bucket list of things to make 🙂

    And a HUGE congrats on the writing gig! Can’t wait to read the first post 🙂

  47. Tasha says:

    Wow. Lentils, sweet potatoes, carrots, eggplant, lemon-tahini dressing, all tucked nicely into some delicious carbs. Sounds like heaven to me.

    Congrats on your exciting news.

  48. Bookmarked…so my kind of dish!I loved the clicks as well!

  49. Corina says:

    Just catching up with my blog reading. I love this recipe and the jalfrezi too. I’ve been away for a few days and eaten far too much so I really am craving some healthy veggies like this at the moment.
    Congratulations on getting the regular slot on Marcus Samuelson’s blog!

  50. Kristen says:

    I am so pleased for you! What a neat opportunity to share your wonderful food and writing.

    Those pitas look fantastic. Obviously you were afraid for no reason because they turned out perfectly.

  51. Nicole says:

    So many topics in one little blog post! Congrats, aww, boo, congrats and holy shit you made your own pita bread! Hugs and all that!

  52. This is “ggod” food! I think I am now tempted to make my own pita bread, this looks wonderful! It is bookmarked.

  53. Juliana says:

    Your homemade pita looks delicious, so soft…and the filling that you have with the pita bread looks wonderful, so many ingredients and colors…love it. This sure makes a great meal. Hope you have a great week Joanne 🙂

  54. You are a marvel, lady. ?
    Because curing cancer and running marathons and writing a food blog and cooking and baking up a storm just weren’t enough – you are writing for Marcus!!!!!!
    What an exciting honour. I’m proud just to be your friend.
    I tend to categorize things in black and white too – my mother used to call me “the all-or-nothing kid”.
    Great dish, and your pitas are gloriously puffy.
    Vive l’équilibre!

  55. i made a mistake. i really shouldn’t have read your blog at lunch time. now i’m off to forage for food. i’m sure i won’t find anyting half as good as this looks!

  56. Marjie says:

    I keep meaning to try making pitas. Maybe this summer, when there will be plenty of hungry college students home to devour the ugly ones.

    I couldn’t believe my eyes when I turned on the TV at 11 for the news. At long last! I always post a remembrance on Sept. 11; it may infuriate some, but I don’t care.

    Congrats on the guest posting gig!

  57. Shannon says:

    Congrats! What an honor!

    You deserve it… you have a beautiful blog and such a fantastic writing style.

  58. Pierce says:

    Good deal on your writing job…wow! You really deserve it too, you write a helluva good blog here.

    Nice chow 🙂

  59. SassyAgapi says:

    congrat! & yum!

    & i am very glad Osama is dead also, i think we all are.

  60. cookingbride says:

    Your picture of the red onion is beautiful!

    And I don’t live anywhere near NYC and don’t know anyone that died in the 9/11 attacks, but almost 10 years later the footage I saw that day as I sat glued to the tv still haunts me. I can’t watch it without crying.

  61. Dawn says:

    Yes can you believe about Osama? I wish we didn’t own TVs. You go girl. This entire meal has me drooling.

  62. Loved Chef Marcus on Top Chef Masters! Congrats on the news – thats so fab!
    Well done on your pitas too – they look amazing

  63. aipi says:

    Congrats Gal- this is big- I am sooo happy for you!!
    The pitas came out perfect- have saved the recipe..
    PS- I loved the jalferezi- spot on 🙂
    US Masala

  64. Pam says:

    I think we all sighed in relief last night. Congrats on the new writing gig… you are so talented with your words – you totally deserve it!

    Love this dish, it’s unique, creative, and it looks fantastic.

  65. teresa says:

    wow, this looks incredible, i love that veggie dish, and those pitas look good enough to practically snuggle up in, so fluffy!

    i heard the news this morning, it’s a happy day for americans.

  66. Lizzy says:

    Joanne- that is soooooooooo super exciting and I am so excited to read your post on Marcus’s blog! And this dish- wow. Homemade pitas- you amaze me. You also amaze me that you don’t own a TV- I feel like I can’t live without one but it would be a lot more peaceful around here without one. Although I’ve mastered the art of reading blogs and watching tv. Congrats on your writing/cooking gig- and cant wait to read all about it!

  67. Karis says:

    Congratulations on your new writing job, that is so exciting! By the way, your brother cracks me up 🙂

  68. Cool! You ll have a regular feature now.Super Exciting! COngrats.What a indo-mediterranean fusion meal.I love this original way to eat vegetables and grains from you.Your recipes are always so creative!

  69. Reeni says:

    Congratulations on your gig! I’m so happy for you! And your pitas are perfect – they look so much better than the ones I made – I need to make them again with whole wheat this time. Love the idea of stuffing them with the flavorful veggies and tahini sauce!

  70. CONGRATS, chica!!! I made whole wheat pita once with disastrous results… maybe it’s time to try again?? LOVE the lemon-tahini sauce!! Totally makes the dish, I bet!

  71. Claire says:

    Girl, you always have the best looking food! Store bought pitas hold NOTHING to homemade ones and yours look great. I had trouble with things being black and white as well. So hard to let go of that.

  72. Ben says:

    Hmmm delicious pitas! And I think we all will sleep a little better at night. Until the news bombard us with stories of the next nut job…

  73. You made pitas??!! Wow! That’s on my recipe bucket list. I haven’t made them yet. Gorgeous, gorgeous! I’m also very impressed that you don’t have a television. No wonder you’re so smart!

  74. Sobrina Tung says:

    I just discovered your blog — I love your writing (and of course the food). You sound like a fun person to go out for brunch with 🙂

  75. Miriam says:

    Congrats on the blog posting gig, and the meal looks great! Miriam@Meatless Meals For Meat Eaters

  76. Little Inbox says:

    You are so hardworking to make your own Pita. Looks yummy!

  77. Dana says:

    Joanne – that is so crazy awesome! I am proud of you. Very well deserved. Now come make me dinner.

  78. Lora says:

    Love your pitas and this recipe. Congrats on your new gig!

  79. sofia says:

    tried to comment on this post yesterday but the blogger comment system kind of hates me/ blows. not sure which. anyyyway. CONGRATULATIONS on the blogging gig! you are so deserving, totally awesome and i’m eager to read your MS posts!

  80. Allison says:

    Joanne you are to much! Your life is incredible. Runner, cook, medical student, friend, blogger, now contributor to blog for amazing chef (love him). I could go on but you always amaze and navy me a bit envious. You rock. I want those pitas. Amazing. Keep going girl.

  81. Velva says:

    Cheers to you! Congratulations on writing your new weekly blog post for/with someone you admire as a chef.

    This meal, rocks. Love it. Beautiful.

    Remember to enjoy food. Food is at it’s best, when its embraced…even the cupcakes.

    Velva

  82. brandi says:

    aren’t homemade pitas amazing? SO much better than storebought. there’s no comparison.

  83. daphne says:

    Homemade pitas looks fantastic- and even better that u know what u r putting in your body!

  84. Peggy says:

    Okay… so you’re so damn awesome! (not that you weren’t before, but hey… MARCUS SAMUELSSON’S BLOG! You go girl!

  85. What an incredible well deserved honor! You are on your way, and shortly you will be able to give up that Doctor nonsense… they are a dime a dozen, cooks like you are what the world needs!

    No Food Network??? how do you survive???

    And please, I mean this as a very sincere compliment…

    I am sure this bowl tastes great, but if I were photographing it, it would look like a bowl of slop. You take the most amazing photos of difficult to make look good dishes.

  86. BigAppleNosh says:

    I really need to eat more veggies – this sounds like a delicious option!

  87. Maria says:

    Yay congratulations Joanne!!

    The whole wheat pitas look great and this dish sounds so tasty!

  88. Nadji says:

    Que de bonnes choses dans ce plat. Le tout doit être délicieux.
    See soon

  89. sweetlife says:

    congrats!!! on your new gig, I am sure your gonna make things alot more interesting over there, lol wonderful pitas!!

    sweetlife

  90. I’m a sucker for homemade pita bread! Literally obsessed. Ever since having it in Israel, I just can’t bring myself to buy it here.

    Congrats on the blog gig! Fantastic!

  91. My comment got wiped out twice, and now I’m tired… but it went something like this: Love the post, love the pita, but they’re both outdone by the fabulous shot of the red onion!

    Gary (Lover of All Foods Bad)

  92. Carolyn Jung says:

    Congrats on your gig with Marcus! Way cool!
    And those pitas look fabulous. I’ve made pita once before. Homemade ones are sooooo much better, but boy do they take a fair amount of work to make. 😉

  93. Chris says:

    I need to try making my own pitas, yours looks wonderful, Joanne. Light and fluffy.

  94. Congratulations on writing for Marcus Samuelsson’s blog! I absolutely love him. I cannot wait to read your posts!

  95. Eliana says:

    OMG – congrats girl! Can’t wait to read your new blog posts for him and most importantly – can’t wait to try out this dish. It rocks!

  96. It’s totally the kind of news a brother would call and ask a sister to check 😀
    The pita looks amazing and congrats on the guest blogging! Hurray!

  97. Natalie says:

    come cook for me! you have the best BEST recipes! 🙂

  98. Your pitas look great! Congratulations…anxious to read your blog post. 🙂

  99. Oh my friend, I’m SO thrilled to pieces for you!! I remember when my brother brought him his first Marcus cookbook. We paged through it over and over, reading the stories and looking at the pictures. I’m SO glad you’ll be writing with/for him. 🙂 I’m sorry about your injuries, luv. I know running means the world to you, and I hope everything heals up beautifully soon.

  100. natalia says:

    Ciao Joanne ! I’d love this for lunch ! it’s superb !

  101. Simply Life says:

    wow! congrats on such a wonderful new opportunity! I don’t know how you do it all with med school! so impressive!

  102. grace says:

    that’s some meaty meat-free filling, joanne! marcus does good work. too bad i’m not drawn to him like i’m drawn to some of the other chefs out there… 🙂

  103. Victoria says:

    Your first post was great! I commented on there too 🙂 Good idea to do a Marcus Samuelsson recipe in honor of your new gig! It looks scrumptious! Great work on the pitas too.

  104. joanne, you are seriously my hero. SERIOUSLY. homemade whole wheat pitas!? lemon-tahini sauce!?!? all your recipes are sooo drool-worthy. i also love your writing. love love love it. when i go home and have a kitchen i am COOKING EVERYTHING ON YOUR BLOG. serioussslyyy

  105. Ana Powell says:

    Bravo, outstanding recipe.
    Great clicks too ?

  106. Congrats on the Marcus Samuelsson thing–that is awesome! These sandwiches look incredible and especially with that homemade pita–yum! Thanks for sharing them at Souper Sundays. 😉

  107. Cara says:

    Since I’m chiming in a few days late, I hope you are doing well with your “good food / bad food” thing. I am right there with you. And even when I live a few weeks in a shade of gray, it’s easy to slip back into black and white. But a little progress here and there is better than none at all.

    This all looks so delicious. I have no doubt your homemade pita is fantastic but really I bet its just an accessory compared to that fabulous bowl of veggies!

  108. Ooo I’ve been wanting to make pita bread and now that you’ve posted this whole wheat version it’s even more incentive!

  109. Deanna says:

    Can’t wait to try the pita!!

  110. Anonymous says:

    This web cite makes it very difficult to print the recipes. please make it easy to print them.

  111. Anonymous says:

    This showed up on gojee about a month ago. I finally made it. Delicious!

  112. Tips to a flat stomach
    ———————————-
    5 Tips to a flat stomach
    Stop making these 5 Major mistakes and you will finally lose your stubborn belly fat
    There are long lasting ways to get the amazing middle you crave. These genius tips
    Will help you shed inches and pounds, banish the bloat, And feel even more gorgeous.
    we have very best advice for quickly shrinking your tummy. Here are the surprising
    Hello, skinny jeans!
    http://juicyabs.com
    http://www.facebook.com/5TipsToAFlatStomach?skip_nax_wizard=true

Leave a Reply

Your email address will not be published. Required fields are marked *