Mini Greek Pitas

Mini Greek Pitas
How Simple Is This To Make For Your Next Get Together!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes

Ingredients
12 mini pitas
1 container Hummus (homemade or pre-made)
1 tomato, diced
1 cup lettuce, shredded
3/4 cup Feta cheese crumbles
1 tsp dried Greek oregano
1 tbsp minced parsley
olive oil for drizzle
pepper

Cooking Tools
Parchment lined sheet pan

 

Directions
Preheat oven to 350 Degrees F.  Place mini pitas on sheet pan and spread 1 tbsp of hummus on pita. Place some diced tomatoes on each pita and sprinkle with oregano, pepper, parsley & Feta cheese crumbles.  Place in oven and bake for 12-15 minutes.  Remove from oven and top with shredded lettuce and drizzle with olive oil.
Yields 12

Grilled Lamb With Fresh Herbs

Grilled Lamb With Fresh Herbs
Served With Couscous & Flatbread
Difficulty: Easy

Serve On A Bed Of Couscous & Flatbread

 Ingredients
2 lbs. boneless leg of lamb (butterflied)
1/3 cup plain Greek yogurt
1 1/2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh marjoram, chopped
1 tbsp fresh mint, chopped
1 tsp sugar
1/2 tsp salt
pepper

Directions
Butterfly the leg of lamb to make sure it's the same thickness throughout.  Score the lamb crisscross.  In a small mixing bowl; add the rest of the ingredients and whisk.  Coat the lamb in the marinade all over and in the crisscross crevasses.  Place in refrigerator 5-6 hours to marinade.  Let it sit out for 1 hour before grilling.  Grill 5 minutes on each side, depending on the thickness.  Best served medium to medium rare.  Let stand for at least 5 minutes before carving.
Serves 6

 

Edamame Hummus

Edamame Hummus
Difficulty: Easy

Ingredients
1 1/2 cups frozen shelled edamame (green soy beans)
1/4 cup tahini
1/4 cup water
1/2 tsp freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 tsp kosher salt
1/2 tsp ground cumin
4 tbsp extra-virgin olive oil
black pepper

Directions
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes; Drain.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and pulse until smooth.
With the motor running, slowly drizzle in the olive oil and mix until absorbed.
Transfer to a small bowl, serve with pita or naan bread
Serves 4