Thursday, September 11, 2008

Dinner in Hell

Google "Rachael Ray is the devil" and you'll come up with pages upon pages of results. Sadly, I couldn't find the original article I was looking for; it had a wonderfully childish picture of Ms. Ray adorned with a goatee, two slits for eyes, and horns (my favorite likeness of the Prince(ss) of darkness). Getting to the point, which is not "Satan lives among us," rather, it's that I bought my wife a subscription to Everyday with Rachael Ray, and I was pleasantly surprised with one of the recipes, the Pita Salad. Don't hate the player, hate the game.

Channeling Alice Waters, the recipe calls for local produce that's available at the end of the summer, tossed with a light dressing of lemon juice, garlic, and olive oil (or EVOO in devilspeak). An added dimension of crunch comes from pita bread that has been baked in the oven for 10 minutes. It's the perfect meal for when you go play squash before the grocery store, then spend too much time at the grocery store because the grocery store's changing from a SuperFresh to a PathMark and you can't find anything, then get in a nonsensical fight that lasts longer than it should, and finally you arrive at dinner way past 9pm. On a weeknight. Buen Provecho (or Yum-O! in devilspeak).

Pita Salad for 2:
1/2 head of romaine lettuce
1/2 red pepper
2 tomatoes
1 cucumber
2 pitas, cut into eighths
Juice of one lemon
1/4 cup olive oil
Small garlic clove, minced
Salt and pepper to taste

Bake the pita in a 350 degree oven for 10 minutes. Whisk the lemon juice, olive oil, and garlic in a big bowl. Chop all the vegetables and toss with dressing. Add pita and toss again. The recipe also called for fresh mint and fresh parsley, but we skipped both because our grocery store's herb selection sucks.

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