Cedar Bakery
1-155 ROWNTREE DAIRY ROAD L4L6E1 Woodbridge, ON, Canada

INGREDIENTS 3 Pita pocket pouch 2 tbsps. tomato paste 1 tbsp. extra virgin olive oil 5 to 6 basil leaves of fresh, finely chopped... 2 pinches basil Or dried, crushed. (fat pinches) black pepper. Ground Pinch salt. 3 tbsps. red bell pepper onion bell pepper zucchini diced or 2 strips cheese pizza, cut into grated tbsps. 2 tsps. ghee butter or to cook INSTRUCTIONS Separate the pita pocket pouch into two layers, but not through and through, so that they are still attached at one end. In a small bowl, with a small spoon, mix the tomato paste, extra virgin olive oil, finely minced fresh basil, black pepper and salt, until well combined. In a pan, heat a few drops of olive oil and sauté the bell pepper for 1-2 minutes until just a little soft. Gently spread the prepared tomato sauce inside both the cut open pita breads. Divide the cheese strips between the two pockets, and divide the sautéed bell pepper on the top of the cheese equally. Close the pockets by pressing down gently. Heat a non-stick pan or heavy bottomed pan. Spread a thin layer of ghee or butter. Place the stuffed pitas on the hot pan and on medium heat let it turn golden brown on one side. Flip them around and let the other side turn a nice golden. By this time the cheese melts and holds on to the vegetables. Slice into two semi-circles each-wrap tightly in cling wrap or foil and pack in a hot casserole lunch box so that the sandwiches are still warm at lunchtime. You can add more complex veggies like mushrooms, wilted spinach or marinated tofu, and adding some chilli flakes to the faux pizza sauce.

INGREDIENTS: 3/4cup semisweet chocolate chips 3tablespoons whipping cream 1/3cup caramel topping 1cup chopped fresh strawberries... 1cup miniature marshmallows 1/2cup flaked coconut, toasted - Pita Preparation 3 large pitas (whole wheat or white) 2 tbsp. neutral-flavoured oil 4 tbsp. granulated sugar 1 tbsp. + 1 tsp ground cinnamon PREPARATION: Step 1 Preheat oven to 400F. Mix cinnamon and sugar together in a small bowl. Using your fingers or a knife, gently split the edges of the pitas, and separate each pita into two rounds. Brush ~1 tsp of oil evenly over the coarse side of the round, then sprinkle 2-3 tsp of cinnamon-sugar mixture evenly overtop. Repeat for all rounds. Stack 3-4 rounds on top of one another, then cut into desired shapes using a pizza wheel or a sharp, flat-bladed knife. Repeat for all remaining rounds. Place pita pieces on an ungreased baking sheet and bake for 5-7 minutes or until crisp and golden! Step 2 -assembling In small bowl, place chocolate chips. In 1-cup microwavable measuring cup, microwave whipping cream uncovered on High 30 seconds or until hot. Pour hot cream over chocolate chips; let stand 1 minute. Stir until melted and smooth. Place pita chips on large serving platter, overlapping slightly. Drizzle with chocolate mixture and caramel topping. Sprinkle with strawberries, marshmallows and coconut. Serve immediately. www.pinterest.com www.pillsbury.com

INGREDIENTS: Pocket Pouch Pita Olive oil Garlic salt Thyme (zaatar)... Sumac PREPARATION: Cut the Pita into thin strips. Drizzle with a little Olive Oil. Sprinkle with Garlic Salt, thyme (Zaa’tar) and Sumac. Bake in a 400 preheated oven for about 10-12 minutes till they turn lightly golden. These pita sticks are great as a snack on their own, but also AMAZING when served along with Hummus or Labneh. They are also a fun addition to salads or soups. http://www.afooda.com

TOOLS: Sieve Un-dyed paper towels (or cheesecloth) Bowl Container to store the finished product... INGREDIENTS: 1kg plain yogurt (brand of your choice) 1 teaspoon salt Un-dyed paper towels (or cheesecloth) Sieve Extra virgin olive oil Dried mint PREPARATION: Stir the salt into the yoghurt. Line a mesh sieve with un-dyed paper towels (or cheesecloth), so the entire base is covered and several inches overlap the edges. Place it over a bowl to catch the water, then spoon the yoghurt in the center of a piece of the un-dyed paper towels (or cheesecloth) Place on the countertop and allow it to strain for 18 to 24 hours. You can keep it up to 48 hours, if you want it thick in consistency. When done, unwrap the labneh (it will be smooth and thick), and place in a bowl. Scoop it into a serving plate or form into balls using clean hands or a small spoon. Don’t forget to spread some olive oil on your hands so the labneh won’t stick. To store, place the labneh balls in a sterilized container, then pour in enough olive oil to cover. The labneh will keep for 3-4 weeks. You can serve immediately, drizzled with olive oil and plenty of Arabic bread for scooping. You can dust your labneh balls with: Dried mint Dried oregano Red thyme (za'atar) Nigella seeds (baraka seeds) Sesame seeds Smoked paprika Pistachio slivers Smoked almonds, crushed Rose dust and flowers www.wanderingspice.com www. chefindisguise.com www.kelliesfoodtoglow.com

Place your order today for pita, naan and Greek bread and it will be fresh and ready for pickup the next business day. LIKE OUR PAGE AND RECEIVE 20% DISCOUNT ON YOUR ORDER.

INGREDIENTS: 4 tablespoons thyme (za'atar) 5 tablespoons olive oil 2 4 medium size pitas 1 cup plain Greek yogurt... 1 tablespoon mint, chopped 1 small garlic clove, grated or minced 1/8 teaspoon salt PREPARATION: Preheat oven to 350F. Combine thyme (za'atar) and olive oil in a small bowl to form a paste. Cut one pita open around the edge to create two rounds. Repeat with remaining pita. Place pita rounds on a baking sheet. Spread thyme (za'atar) mixture over rough sides of pita rounds using the back of a spoon. Bake until edges are golden, about 5-7 minutes. Allow to cool slightly and cut into wedges. Combine yogurt, mint, garlic, and salt. Serve along side pita chips. http://www.thekitchn.com