June 18, 2018
Fresh Tomatoes, Lunch, Dairy,
Fruit, Vegetables, Australian, Middle Eastern, North American, Easy/Beginner Cooking, No-Cook, Low Calorie, No Eggs, Vegetarian, Sandwiches more
Add toRecipe Book
Add toShopping List
"Avocado always draws this Icelandic carnivore to a recipe, even when it's vegetarian. Taste of Home seems to know my weakness & so does Linda Reeves of Cloverdale, Indiana who was credited for the recipe. Linda said "1 summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I sold lots of these fresh-filled pitas to the students. Crunchy w/crisp veggies & nutty sunflower kernels, they're fast-to-fix & tasty when you're on the go." I'm personally not a big fan of sunflower seeds, so I'll use walnuts or pine nuts instead. Feel free to make chgs to suit your personal preferences & ENJOY!"
In a lrg bowl, combine the cream cheese, sunflower kernels (or sub of choice) & seasoned salt (or salt-free blend, if using). Spread about 2 tbsp on the inside of each pita half. Stuff the pocket by layering the sliced tomato, cucumber, mushrooms & avocado.
LINDA'S HEALTH TIP: If you want protein, add some shredded chicken, baby shrimp or keep it meatless by adding chickpeas.
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
It's that time of day again. When the clock turns to a certain time and seems to...