For dinner last night I made a delicious Greek Salad full of veggies, with a little bit of chicken and topped off with feta cheese and wonderfully briny Kalamata olives. To me this is the perfect warm weather dinner, but the man and boy in my life complain that "rabbit food" doesn't fill them up. So, I made some whole wheat pita bread, and then toasted a couple of the rounds with olive oil, sea salt, garlic, oregano and a sprinkle of Pecorino Romano cheese. They were delicious and very filling. The left over pita rounds went into the not-so-boring lunches today with some homemade hummus, sliced veggies, a few kettle chips and some apples. Dips are always popular around this house!
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