Put it in a Pita

on the menu (vol. 5)

When I was writing my cookbook, for a long time I had a section called “put it in a pita.” People always ask me how I eat during the week, and this is my secret: I make a bunch of little salads and put them in pitas or on toast day after day. It’s an easy, delicious way to eat well without spending every minute in the kitchen (I still do). One of you called this “component cooking” in your reader survey, which I love! The section title didn’t make it in the book, but all the small salads did. 

A put it in a pita outtake, taken by Ashley Sears for Come Hungry

I like to keep a loaf of sliced sourdough and a pack of pita in the freezer, either made by Adi or from a local bakery. That way it’s easy to warm up one or two servings of bread and pile on the veg for a quick lunch between meetings or an easy weeknight dinner.

Here’s what’s on the menu this week:

• Green Goddess Chickpeas Pita

• Crispy Quinoa Bowl with Veggies

• Simple Burger in a Pita with Tahini

green goddess chickpeas, the best bowl, and burger in a pita