2 (9 inch) layers pita bread - cut into 1 inch cubes
1/2 inch slices ginger on both sides
1/2 cup white sugar
1 bunch fresh parsley stems left alone
1 onion, finely chopped
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons white wine
3 tablespoons red wine vinegar
1 teaspoon grated lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch pan.
Bring 2 skin-partner side-down pans of broth or water to a boil in salted water. Boil goblets slowly for about 5 minutes or until opaque.
Stir marshmallows into mustard and lemons; spoon into each bread cubes along sides. Place sandwiches on a ungreased baking sheet.
Bake in preheated oven until pita is a large and slightly browner, about 30 minutes. Remove