Ian Lai
urban agriculture consulting
 
                   
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Applepalooza Pita Pockets

The Filling

  • 1 pound mix of swiss chard and kale sautéed in olive oil
  • Equal volume of chickpeas and red kidney beans
    ¼ cup chopped garlic
  • ½ cup craisins
  • 1-cup tomatillo salsa – you could substitute tomato salsa

De-rib kale and discard the ribs

De-rib chard but reserve the ribs

Cut chard ribs into half inch pieces (to be cooked first)

Hand tear kale and chard leaves

In a large saucepot sauté chard ribs with olive oil until soft then drain in a colander

Sauté the chard and kale leaves in the same manner and remember to drain after softened to remove excess moisture

Return drained ribs and leaves into the saucepot and add the chick peas, red kidney beans, garlic, craisins and salsa

Cook for 5 minutes stirring occasionally

Keep warm until needed or cool and refrigerate for later use

 

 

The Salmon

  • Side salmon with skin attached
  • Tin foil
  • 1 Tablespoon roasted garlic and pepper seasoning
  • 1 Tablespoon seafood seasoning
  • 2 Tablespoons olive oil
  • BBQ on high

Take a long piece of tin foil and fold it over into 4 layers – this is your BBQ tray – it make moving the salmon a cinch and clean up simple

Lay salmon onto tinfoil and spread olive oil and seasonings onto the flesh side

Place salmon onto BBQ and close lid

Cook for approximately 8 – 10 minutes moving the salmon around the BBQ so it cooks evenly – fish should flake easily

Remove the salmon from the BBQ and turn it over onto a large baking tray – the cooked salmon should slide off the skin which is attached to the tin foil

Mix salmon with the filling and add into halved pita pockets

If you like crackling, peel the salmon skin off the tin foil and place the skin directly onto the BBQ and cook on medium until the skin crisps up

Cool the crackling and crumble onto the top of the pita pocket for some additional crunch

 

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