This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!
Thank you all for your support on my cookbook announcement and for the birthday wishes. You're all so incredibly sweet and kind. It's been a crazy few months over here, but in a good way. Todd and I just found out that we will be able to secure the builder we wanted for our house as well! Hopefully, we'll be excavating in just a few weeks. Hurray! Are there any things you wish you had known when you built, bought, or renovated your home?
Between the house, the book, and a full-time job...whew doggy...some things can fall to wayside. Namely hair-brushing, using makeup, and my running regime. Do I look like a scraggly, homeless chef most days? Maybe. Some things though have been on the upswing though! Mostly my chocolate consumption...
“Don’t limit yourself. Many people limit themselves to what they think they can do. You can go as far as your mind lets you. What you believe, remember, you can achieve.”
Potatoes hiding in the back of the cupboard that were about to start sprouting. Fresh spinach from my CSA box. Chickpeas taking up residence in the fridge after I used the liquid from the can (to make vegan meringue). That's basically how I came up with these drop dead delicious pitas. I was thinking of what could tie it all together and a homemade ranch was just the ticket! Just look how scrumptious! Comfort food!
Ranch Pitas w/ Roasted Potatoes & Chickpeas
This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!
Yield: 4 pitas
Ingredients
- 3 medium russet potatoes, cut into wedges
- 1 15 oz can of chickpeas, drained and rinsed (save the liquid for vegan meringue!)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp pepper
- ½ cup vegan mayonnaise
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh celery leaves, chopped
- ½ tbsp apple cider vinegar or white vinegar
- ½ tsp mustard (I use stoneground)
- ¼ tsp dried dill
- ¼ tsp dried tarragon
- 4-5 cups fresh baby spinach
- 4 soft pitas
- ¼ cup sprouts or microgreens, optional
Cooking Directions
- Preheat oven to 450°F and line a large baking sheet (or two smaller ones) with parchment paper.
- Dry off the potatoes and chickpeas and place in a medium bowl with olive oil, garlic powder, salt, and pepper. Stir well to coat and transfer to the baking sheet, roast for about 40 minutes or until the potatoes are golden-brown. Flip the taters halfway through and give the chickpeas a shake.
- In a small bowl, whisk together the mayo through and including the tarragon to make the ranch dressing. Place the spinach in a medium bowl and stir in the dressing.
- To serve, warm the pitas for about 20 seconds in the microwave. Divide the spinach evenly between the four pitas and top with a few wedges of potato, chickpeas, and sprouts each. Serve warm. There might be a few remaining potato wedges leftover, which are great with a bit of ketchup!
Dutch Word of The Day
Potato --> aardappel (ard-apple)
Information of The Day
"Back in April 2012, the Food and Drug Administration launched an effort to address a problem that had been festering for decades: the meat industry's habit of feeding livestock daily low dose of antibiotics, which keeps animals alive under stressful conditions and may help them grow faster, but also generates bacterial pathogens that can shake off antibiotics, and make people sick." (Mother Jones) Between 2009 and 2013, use of medically important drugs used in livestock grew 20%.
CDC
