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2 small whole wheat pita rounds

2 tablespoons extra virgin olive oil

2 tablespoons za’atar

Preheat oven to 300°.

Fold pita bread in half, and cut down the middle with clean kitchen scissors; cut into 4-inch triangles.

In a medium mixing bowl, mix the olive oil and za’atar; add the pita triangles and toss to coat. Spread the pita triangles in an even layer on a rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes.

The pita chips can be stored in a cookie tin for a week or frozen in an airtight bag for up to three months.

Guacamole is a great way for everyone to eat avocados. This dish is always featured in Mexican restaurants, and now it is a staple dip at most parties. Unfortunately, many versions are either overprocessed, resulting in a listless puree with no texture, or there are too many seasonings, making for a fiery encounter.

This version is chunky and not perfectly smooth. You will be able to taste the rich and nutty flavor of the avocado fruit, along with hints of acid from the fresh lime juice. For children, I suggest omitting the jalapeño chile. I add hard-boiled eggs in this recipe, which gives even more consistency, but you can omit this item, if you like.

When I serve this dip, I try to use a festive pottery bowl, to highlight the Mexican culture, and then garnish it with 3-inch long slivers of sweet yellow, red, and orange peppers, making a circular decoration around the rim of the bowl. Place the avacado pit in the middle of the dip to prevent any discoloration, and voila!—it resembles the shape of a sunflower and makes for a great eyecatcher.