Suggested Products Archives: Italian Herb

Spinach & Feta Pie

At a brunch party this spring, my best friend Michele made the most delightful spinach and feta pie using a package of puff pastry she had in her freezer. Her husband is from Cyprus, and they make spanakopita on a regular basis, as well as lots of lamb, taramasalata, a fish roe spread, and my favorite, halloumi. Halloumi is a cheese with a sort of squeaky, firm texture that stands up well to grilling. Because they live on the sixth floor, they cannot have a grill, but George can be found grilling cheese over the stove on a little rack. Don’t try this at home, readers!

Anyways, rather than folding up all those individual triangles of pastry, they make one rather large pie using spinach, feta, some egg, and onion in a sheet pan, cutting beautiful slices for their lucky brunch guests.

Now, because no one can eat puff pastry every day, I thought this would be a nice time to try this recipe out with flatbread as a healthier option. I think it works well, because all the flavors are represented, with a fraction of the calories. Thank you, flatbread!

Don’t skimp on the nutmeg, as I’ve stated before. It pairs well with certain green vegetables and adds a je ne sais quoi to this recipe.

Make batches of these at your next brunch. You can make them on a big baking sheet and flip them over until each side is brown and crispy. Served with an elegant fruit salad and a mimosa and everyone will fall in love.

-Amy at Flatout

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Jerk Chicken Wrap

It’s hard to believe that, for as old as I am, and for what a crazed food-obsessed person that I am, I’ve never tasted jerk style chicken until this year, when my better half found a bottle of his favorite jerk marinade at a market and offered to make dinner, cradling the bottle like a newborn baby.

What?!? Dinner?!? Of course I will jump at the opportunity for anyone to make me a meal. I love being cooked for, even if it’s just an egg and a dry piece of toast. But when I found out that he was making me his famous jerk chicken wrap, inspired by a particularly memorable street festival food cart in his youth, I sat patiently and waited for dinner. Is it authentic? I have no idea, but what it is is flatout delicious! I gobbled this wrap up quickly, only to wish another flatbread would appear before me, filled with spicy grilled chicken, cool lettuce leaves, and a squirt of mayonnaise. Street food without the street, at your beck and call, as long as you have the marinade.

He likes to marinate the chicken for as long as possible before grilling it (his preferred cooking method) and allow everyone to build their own flatbread wraps just the way they like it. He piles all the ingredients on a big platter with red onion slices, so people just help themselves and fill up their own flatbread. The concept is simple, and the end product is unbelievably good. A rare and wonderful dinner, all thanks to my dear better half, who introduced me to jerk marinade.

-Amy at Flatout

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Baba Ghanoush Salad Wrap

I have a thing for eggplants. First of all, they are delicious. They’re such a beautiful, deep dark purple (or white, or green) and an otherworldly shape. They make a nice, satisfying thunk when you pat them. With their super shiny skin and crazy shapes, I’m always impressed when I see a mature fruit, hanging off its plant.

But despite my efforts, I’ve never been able to successfully grow an eggplant, ever. In fact, they seem impossible to grow. How does something that appears to look so manufactured, more like part vegetable, part new car, actually grow? Evidently they need a ton of sunlight, and pretty consistent warm temperatures, to get a good yield. At this point in my life, and in my gardening career, I prefer to think of them as just magical.

Eggplant slices can be fabulous on the grill, stuffed, or roasted in cubes and then tossed in olive oil, lemon juice, garlic and parsley for an impromptu eggplant salad you can stuff in a flatbread, or pick up with some baked flatbread chips. After we’re finished grilling dinner, I’ll often wrap a couple big boys in foil and throw them in the cooler grill to slow roast, pulling them out before bed so I can make baba ghanoush the next day.

My favorite: smoky, silky purée of eggplant, baba ghanoush, is also easy to make, if you have a little extra time and some big gorgeous eggplants. If your grocery your favorite ready made, then by all means use theirs. This flatbread recipe has a lot going on, and it all works perfectly to make a very satisfying, vegetable packed lunch you’ll return to, again and again.

-Amy at Flatout

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Mean Bean Quesadilla

Whenever I leave the house to run errands, especially if it involves a lot of pesky traffic and running around from one place to another, for some reason I come back famished. Maybe it’s the city drivers. Maybe it’s the eternal schlepping back and forth I have to do. Maybe it’s just being around so many people, but this hunter gatherer gets hungry and crabby! I need a snack, pronto, something that I can share with my better half and that won’t spoil my dinner. Of course, if it’s dinnertime, I will just make two, one for each of us, and load up on delicious toppings, salsas, and avocados with which to eat this simple flatbread quesadilla.

This flatbread recipe comes in handy on those days when I need a little protein boost and a lot of flavor without a lot of fanfare and work in the kitchen. Making your quesadillas with beans you cook yourself can save a lot of money and significantly reduce your grocery bill, too. A single can of cooked beans can sometimes cost more than a one pound bag of dried beans, which when cooked can keep an entire family in flatbread quesadillas for awhile.

If you do cook your own beans, you can control the amount of sodium you’re using, too. Many canned beans are ridiculously high in sodium. Instead, try flavoring your beans as they cook with a bay leaf, cloves of garlic, some cumin, dried chiles, an onion, or some oregano. Don’t salt the beans until they are tender and cooked through, however, because adding salt before then can prevent the beans from softening.

Once the beans are finished, strain them and put them in the food processor, puréeing them until smooth. This purée can be seasoned the way you like it, using spices, salt, hot sauce, garlic, broth, and olive oil, and stored in your refrigerator so you have everything you need (don’t forget the flatbread) to make these quick and easy quesadillas if you return home and you need a fast bite, weary from the world. Call it grouch control.

Amy at Flatout

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Classic Chicken Salad Wrap

I’m kicking it old school with this flatbread salad wrap recipe, and that’s not a bad thing. It’s raining here, so I’ve been stuck inside thumbing through a stack of old cookbooks, mostly vintage ladies’ clubs fundraising cookbooks, which are my personal favorites, typos, corrections, and all.

Home cooking is such a wonderful tradition. Obviously borne out of necessity, it’s still the best way to show love and care for a spouse, a family, or friends. I love to think about all the generations of women who have held on to their own recipes so dearly, passing on a favorite here or there, sharing a great one in a little cookbook that would be carefully hand typed, published on a mimeograph machine, bound with a plastic spiral, and sold to raise money for a club or church. I never pass up these little treasures at rummage sales, because who knows what gem of a recipe I may find? I have definitely adapted a number of recipes to work with flatbread, to great success!

When we travel, I like to pick up old fundraising cookbooks as souvenirs. It’s a great way to get a feel for regional cuisine and even get a taste (pun intended) of regional history. They don’t take up a lot of room in the suitcase or the shelf, either, once you get them home.

Anyways, this recipe takes a page from one of those old books. It’s a classic chicken salad made with grapes and nuts and a little bit of yogurt (instead of sour cream) to lighten up the salad for today’s diets. It’s the perfect thing to roll up into a flatbread, and pack in a picnic basket or serve outside with some lemonade or iced tea. Or lemonade and iced tea, if you like Arnold Palmers.
If you have tarragon, please use it. A little of this delicious herb goes a long way to make this classic chicken salad a recipe to hold onto, and maybe pass down to a friend or relative, if you’re feeling generous…….

Amy at Flatout

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Cashew Ginger Chicken Wrap

I used to live close to this build your own salad place, which was locally owned and very hip. It had bright yellow green walls, big huge windows and modern light fixtures, and, amidst all the hustle and bustle, it quickly became the place to see and be seen in the neighborhood.

It was an easy place to grab a meal when, because of renovations in my house, I didn’t have water or even a kitchen, so I was usually seen wearing paint splattered clothes and work boots as I ordered my salad. The green walls did not help that look along, I can assure you. But the salads were easy (if expensive) and way better for me than fast food. After a few weeks, though, I couldn’t help but wonder how a place could charge $11 for a salad that probably cost them less than a dollar to make, in a fancy box.

Oh, how I wish there was flatbread back then! I could have kept a cooler in the dining room and made my own flatbread wraps without having to spend a mint on salads I could have easily made at home, while under construction. With flatbread, I could have revolutionized the menu of the home under construction.

Alas, now there is flatbread, and now I have a kitchen and running water, thank goodness.

This was one of my favorite menu items at this place. I added the cashews, because I think they charged extra for those, and turned it into a wrap. Enjoy!

Amy at Flatout

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BLT Wrap Sandwich

While it’s true that you don’t need a recipe for a BLT, because the ingredients are a convenient acronym, this sandwich is so good, and in my opinion, the absolute epitome of summer eating. It sure doesn’t hurt to be reminded to make it every once in awhile.

My better half thinks that BLT should stand for “Breakfast, Lunch, and Tonight,” that’s how popular this flatbread sandwich is around here. I remind him that no matter how much flatbread he eats, maybe, just maybe, bacon should not be consumed three times a day. He disagrees, and that’s why I cook our meals.

With that in mind, I do make extra bacon sometimes, gently preventing the better half from eating it, just so that we can occasionally revel in the simple joy of a bacon, lettuce, and tomato sandwich. With a few delicious (and flatbread inspired) twists, of course.

I have basil plants and patio cherry tomatoes that I am nurturing every day in my widow boxes just so that I can make this recipe, using a bit of pesto mixed in with the mayonnaise and even more basil rolled into the whole grain flatbread, and the result is a fabulous improvement on a near perfect classic.

And what could be easier than turning the oven on for a few minutes to whip up a tray of bacon to have on hand for meals when you just can’t even be bothered to cook? Making bacon in a traditional oven is easy, mess-free, and splatter proof. Just turn on the oven, arrange the slices of bacon on a rimmed baking sheet, and pop it into the oven. Flip halfway through cooking, and remove the bacon when you’ve hit your preferred level of doneness. Easy as that.

Summer tomatoes, summer basil, juicy bacon, crisp romaine lettuce, pesto mayonnaise, and light and healthy flatbread? Yes, please! I know anyone reading this will appreciate the few twists and turns that make this recipe worth talking about.

Amy at Flatout

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Pork Tenderloin Wrap with Grilled Peppers

Pork tenderloin on the grill, who doesn’t love it? Last month we were all about vegetables, but this month we have burning orange charcoal embers for eyeballs and we are hungry for meat, meat, and more meat, cooked on the grill over an open flame in the great outdoors. With grill warmed flatbread, you can be sure.

A chef I used to work for taught me the forearm trick when grilling pork tenderloins, as a way to tell if they are done. It really works! I also take them off the grill a bit early and let them rest to finish cooking, for a perfect ‘medium.’ Pork likes to sit a bit before you cut into it, so take your time and get everything else ready while it’s resting, off to the side. You’ll be super glad you did when you cut into juicy, pink, perfectly done pork. And remember: it’s okay to eat it pink!

Did you know Flatout flatbreads grill up nicely? We’ve been making pizzas on the grill, sure, but just quickly warming the flatbread up over the coals makes it warm and pliable and easy to roll around all those juicy peppers you have waiting in the sidelines. Yes, those.

Nothing says summer better than this beautiful, easy dish that bursts with the flavors of the season. Of course, feeding your inner primal caveman is a pretty delightful thing, too. Here’s to summer!

Amy at Flatout

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