And the winner is….
! Choosing a winner wasn’t easy, but after carefully reviewing over 150 entertaining ideas from Secret Ingredient viewers
, including family recipes, quick tips, nostalgic food memories and more, we agreed that Heather Hultzer’s recipe for Zucchini, Avocado and Pomegranate Salsa with Pita Chips was festive, unique, healthful and the winner! Here is the award-winning recipe. Try it and let us know what you think!
Thank you for all your comments and mouthwatering appetizer suggestions. From everyone at the Secret Ingredient, we send you warm wishes for a very happy holiday season and we look forward to sharing more Secret Ingredient Cooking Shows with you in 2009!
Zucchini, Avocado and Pomegranate Salsa with Pita Chips
by Heather Hultzer
The colors are festive and the different flavors pop!
2 medium zucchini, diced (3 1/2 cups)
1 Tbs. extra-virgin olive oil
1 tsp. finely chopped fresh oregano
1/2 cup finely chopped red onion (1 small)
2 avocados, diced
1/2 cup pomegranate seeds
1/4 cup crumbled feta cheese
1 Tbs. fresh lime juice
3 to 5 whole-wheat pita bread rounds
kosher salt to taste
fresh ground black pepper to taste
Preheat oven to 425F.
Toss zucchini with oil, oregano, salt and pepper in a bowl. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until tender and golden brown. Set aside to cool. Leave oven on.
When cool, place zucchini in a bowl. Stir in onion, avocado, pomegranate seeds, feta, lime juice, salt and pepper. Refrigerate 30 minutes (up to 2 hours).
Cut pitas in half, then cut each half into three triangles. Arrange on baking sheet and lightly spray with cooking spray. Sprinkle salt and pepper. Bake 10 minutes, until lightly browned, flipping once. Serve with salsa.