Toasted Walnut and Creamy White Bean Pitas
Prep time: 15 minutes
Cook time: --
Total time: 15 minutes
Yield: 4 servings
From the July 19, 2008 episode.
These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.
Ingredients
- 1 small garlic clove, peeled
- 1 15-ounce can organic no-salt added navy, great northern, or cannellini beans, drained
- 2 teaspoons walnut oil
- 2 teaspoons lemon juice
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 6-inch whole-wheat pita bread rounds
- 3 cups coarsely chopped watercress (organic preferred)
- 1 cup organic grape or cherry tomatoes, halved
- 3 tablespoons chopped walnuts, toasted
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Instructions
- 1. With the motor running, drop the garlic clove through the tube of a food processor; process until minced. Add the beans, walnut oil, lemon juice, rosemary, salt, and pepper; process with on/off pulses until smooth, scraping down the sides of the work bowl once.
- 2. Cut each pita bread round in half crosswise; open into pockets. Combine the watercress, cherry tomatoes, and walnuts; stuff the pockets with half of the mixture. Spoon the bean mixture into pockets; top with the remaining watercress mixture.
- Substitutions: Extra-virgin olive oil may replace the walnut oil. Arugula may replace the watercress. Pecans may replace the walnuts, and white balsamic vinegar may replace the lemon juice.
- Tip: Toast the walnuts in a toaster oven at 350 F for about 5 minutes or until fragrant.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
