So, I tried to keep our July 4th festivities as healthy as possible this year.  I ended up cooking way too much food for us, so right now we are living on leftovers (ergo no new recipes for a few days).  Here is a sampling of what I made:

Tomato Basil Salad

2 cups of small tomatoes, halved (cherry, grape, any other small variety)

2 Tbsp chopped fresh basil

4 Tbsp Wegmans Basil Vinaigrette dressing

Put tomatoes and basil into a small bowl.  Pour the dressing over the tomato basil mixture.  Let marinate in refrigerator over night.  Serve either by itself or on top of lettuce.


Herbed Pita Chips

These were awesome – even my brother, who is a hardcore potato chip fan, enjoyed them.

3 pita breads

extra virgin olive oil



Parmesan cheese

dried oregano

Preheat oven to 375.

Split pita breads in halves by cutting along the outside edge of the pita round.


Rub the inside of each pita with olive oil.


Cut each round into 8 wedges.  Set aside.

Place 1/4 tsp. salt, 1/4 tsp. pepper, 2 Tbsp Parmesan cheese, and 1 tsp. oregano into a zip top bag.  Shake to combine ingredients.  Place pita wedges in 8 at a time.  Shake until oiled side of each wedge is coated.  Arrange wedges, coated side up, on baking sheets and bake for 5-8 minutes, or until pita wedges are golden and crisp.


Repeat the above steps until all pita wedges are coated and crispy.