This is an ultimate one plate dinner, if you ask me.
Warm homemade rosemary pita bread just out of the oven, served with Moroccan spiced eggplant and tempeh ragu and cool cucumber-mint salad.
The idea came from a magazine.
My mother-in-law always has a stack of magazines for me to take home whenever I visit her.
The variety is unbelievably wide, from familiar ones to unusual ones, and I always find unique magazines I’ve never heard of, like ones that specialize in birds, or Victorian style, or simply good old days…
My recent favorite way of spending my evening free time is going through these magazines while taking a bath.
When I find something interesting (e.g., recipes, perfume flavors, or kitchen items, clothing brand, etc.), I tear off the page.
Now these pages are slowly accumulating.
This is one of them, and I was immediately drawn to the picture, more so than the recipe itself.
This is called “Lamb & Cucumber Salad Pitas” and found in Better Homes and Gardens.
So with this as a general inspiration, I decided to make my own version.
I had a little leftover rosemary dough, and used it to make pita bread.
Love it when they puff perfectly.
I prepared my cucumber salad with cucumber, red onion, olives, and mint.
The combination screams summer!
They were using lamb patty in the magazine, but my version has Moroccan spiced eggplant-tempeh ragu.
Here is the magazine again.
This is mine.
How did I do?
