Artisan Breads

Caesar’s Toga

·         4 Damascus Honey Wheat wraps

·         4 grilled chicken breasts

·         1 head romaine lettuce

·         1 cup toasted pita crisps

·         ¼ cup parmesan cheese

·         1 tbsp anchovy paste

·         1 tbsp dijon mustard

·         1 lemon

·         ½ cup olive oil

·         1 garlic clove, minced

·         1 egg yolk

·         Salt

·         Pepper

Tear romaine into large pieces. Whisk egg yolk. Crush garlic and blend with anchovy paste and mustard. Squeeze lemon and combine yolk with paste. Add oil and parmesan. Add salt and pepper to taste. Whisk well. Dip Romaine into Caesar dressing. Marinate chicken as well. Wrap ingredients adding pita crisps.

Eggplant and Mushroom Compote 

·         6 Damascus Whole Wheat No-Salt pitas

·         2 oz. mushrooms

·         3 cups boiling water

·         2 large eggplants

·         2 garlic cloves minced

·         2 tablespoons dry white wine

·         1 tablespoon soy sauce

·         1 ½ cups plain low fat yogurt

·         1 tablespoon olive oil

·         Fresh mint

Preheat oven to 425 F. Roast the eggplants in oven for about 20 minutes until skin is shriveled and eggplants softened. Heat olive oil in a saucepan and sauté mushrooms with the garlic over medium heat. Slice the eggplant and add with white wine into oil. Continue to sauté for 5 minutes, stirring constantly. Add soy sauce to bring simmer. Open up pitas and top with eggplant and mushroom compote and spoon on yogurt. Toast in oven until crisp. Serve with fresh mint.

Fajita

·         Recipe for 1 flat bread

·         Diced onions

·         ¼ cup refried beans

·         ¼ lb. ground beef or chicken

·         1 slice green pepper diced

·         2 tsp guacamole

·         2 tsp sour cream

Cut loaf in half down the middle. Prepare sautéed onions, refried beans and cooked ground beef or chicken. Add with peppers, guacamole, and sour cream in the center of each cut loaf. Fold in three sides of the loaf overlapping towards the center into a tortilla or fajita roll.

Moroccan Lamb Shanks

·         4 loaves Damascus Plain Wraps

·         ½ cup oyster mushrooms sliced

·         ½ cup diced fresh or dried apricots

·         Salt

·         Freshly ground pepper

·         Rosemary

·         Cumin

Preheat oven to 350F. Marinate lamb shanks in olive oil. Season with salt, pepper, rosemary, and cumin. Cook shanks in oven until done but tender. Steam mushrooms slightly. Place shanks with mushrooms and apricots on wrap. Roll over for a hearty sandwich.

Mountain Shepard Fajita

·         1 big onion slice thin

·         I medium fresh red or green peppers sliced thin

·         1 small avocado cut into one inch squares

·         4 tablespoons of light sour cream

·         1 lb. chicken sliced to strips, seasoned with salt and pepper

·         1 cup shredded lettuce (optional)

·         2 27” mountain Shepard pita bread

Grease the hot skillet lightly and add the fresh pepper and cook for 2 minutes. Add the onions and continue cooking for another 2 minutes. Remove into a plate and add the chicken when it becomes a toasted color. Return the onion and fresh pepper to the top of the chicken. Mix well and put it on heat for one minute. Take the two pitas on top of each other and spread with the sour cream, then add the chicken, onion, and pepper. Garnish with lettuce and avocado. Roll pita and enjoy.

No Spring Chicken

·         4 Damascus plain wraps

·         1 chicken cut into quarters

·         ½ cup fresh lemon juice

·         1 tsp. salt

·         1 tsp. paprika

·         Freshly ground pepper

·         ½ cup plain yogurt

·         ½ cup sliced cucumbers

·         2 sprigs of dill, cut

·         ½ cup olive oil

Marinate chicken in oil, lemon juice, pepper, salt & paprika for at least ½ hour or preferably overnight. Grill chicken or cook indoors. In a bowl blend yogurt, cucumbers, and dill. Place chicken with yogurt sauce on loaf and wrap.

A Taste of Tuscany

·         4 Damascus Sun-Dried Tomato wraps

·         2 cups chopped spinach

·         1 cup ricotta cheese

·         ½ cup pine nuts

·         1 cup mushrooms, chopped with balsamic vinegar

·         Salt

Preheat oven to 350F. Sauté pine nuts in butter. Mix spinach, ricotta, mushrooms, pine nuts, and pinch of salt until blended. Separate into 4 equal portions. Spoon portions onto wrap, rolling up sandwich and adding more as you roll. Brush balsamic vinegar over wraps. Bake in oven for 4-5 minutes. Serve warm. 

Thai’d Dyed

·         4 Damascus Sun-Dried Tomato wraps

·         5 – 3oz. tuna steaks

·         2 tsp. olive or canola oil

·         1 egg white

·         Freshly ground pepper

·         Salt

·         ½ cup sesame seeds

·         ¼ cup soy sauce

·         Ginger

·         Sesame oil

Whisk egg white briskly adding salt, pepper, and soy sauce. Season tuna with mixture. Sip tuna steaks in seeds. Sauté steaks in sesame oil leaving middle rare and ends crusty. Drain. Roll tuna and relish with ginger in the wraps.

Tokyo Rose 

·         2 Damascus Spinach Vegetable wraps

·         ¼ cup sticky rice

·         Several pieces of raw tuna, eel, or your choice of sushi

·         Seaweed

·         2 tsp wasabi or green horseradish

·         ½ bunch chives

·         Pickled ginger

Cook rice. Lay seaweed atop open wraps. Peel cucumbers and slice in quarters lengthwise. Arrange strips of meat, cucumber, ginger and chives on wrap. Fill with rice. Dribble with wasabi. Roll and press. Slice in quarters then in half again for 8 sushi pinwheels.