Greek Pita Wrap

Serves 4

Ingredients Needed for Lamb:

• One 2-pound loin of lamb
• 2 Tbsp. olive oil
• 1 lg. red onion, thinly sliced
• 4 pitas

Ingredients Needed for Yogurt Sauce:

• 1 c. plain yogurt
• 2 cloves garlic, finely chopped
• 2 Tbsp. mint chiffonade
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. lemon zest, finely chopped
• Salt and freshly ground pepper, to taste

How to Prepare the Lamb:

1. Preheat the oven to 400 F. Heat olive oil in a cast-iron skillet until it just begins to smoke.
2. Season the loin with salt and pepper and sear on all sides until golden brown. Place the pan in the oven and finish cooking until the internal temperature reaches 140 F on a meat thermometer for medium-rare.
3. Remove the lamb to a platter and let sit covered for 10 minutes. Place the onions in the pan and place in the oven to roast for 10 minutes.
4. Wrap the pita in aluminum foil and place in the oven for 5 minutes to warm. Slice the lamb on the bias into thin slices.
5. Top each pita with a few sliced of lamb, roasted onions and the yogurt sauce. Roll and serve.

How to Prepare the Sauce:

1. Place the yogurt in a strainer lined with cheesecloth or a coffee filter and place over a bowl and let drain for 1 hour.
2. Discard the liquid in the bowl. Place the drained yogurt in a clean bowl and add the garlic, mint, lemon juice, lemon zest, and salt and pepper to taste.

Roasted Eggplant and Goat Cheese Tortilla with Roasted Red Pepper

Serves 4

Ingredients Needed for Eggplant:

• 1 med. eggplant, thinly sliced
• 2 Tbsp. olive oil

Ingredients Needed for Vinaigrette:

• 1 lg. red pepper
• 1 Tbsp. red onion
• 3 Tbsp. lime juice
• 1/4 tsp. cayenne pepper
• 2 Tbsp. parsley, finely chopped
• 1/2 c. plus 1 tsp. olive oil
• Salt and freshly ground pepper, to taste
• 8 ounces mild goat cheese
• 2 Tbsp. fresh thyme, finely chopped
• 4 lg. flour tortillas

How to Prepare the Eggplant:

1. Preheat the oven to 350 F.
2. Lightly brush the eggplant in the olive oil and season with salt and pepper to taste. Place on a baking sheet and roast for 45 minutes.
3. Wrap the tortillas in aluminum foil and place in the oven for 10 minutes to heat or heat on burner.
4. Top each tortilla with 1/4 of the eggplant, thyme and goat cheese. Drizzle on the vinaigrette and roll up.

How to Prepare the Vinaigrette:

1. Preheat oven to 350 F.
2. Rub the red pepper with 1 teaspoon olive oil.
3. Place on a baking sheet and roast for 25 minutes.
4. Place in a paper bag to steam. Cut in half and remove the stem and seeds, peel off the skin and dice.
5. Place the pepper in a blender with red onion, lime juice, cayenne pepper, and parsley and blend until smooth.
6. Slowly add the olive oil, drop by drop at first, and continue blending until emulsified. Season with salt and pepper to taste.

Dill Scented Corn Pancakes

Serves 4

Ingredients Needed:

• 1/2 c. yellow cornmeal
• 1/2 c. all-purpose flour
• 1/4 Tbsp. baking powder
• Salt
• 1 lg. egg, lightly beaten
• 1/2 to 3/4 c. milk, as needed
• 2 Tbsp. honey
• 2 Tbsp. fresh dill, finely chopped
• 1 Tbsp. unsalted butter, melted

How to Prepare:

1. Combine cornmeal, flour, baking powder, and a pinch of salt. In a separate bowl, combine the egg, milk, honey, dill, and melted butter.
2. Add the egg mixture to the dry ingredients and mix well.
3. Add extra milk as needed, batter should be fairly thin.
4. Let the batter sit for 30 minutes.
5. Heat a griddle or cast-iron frying pan over high heat, brush with oil, and add 1/4 cup batter for each pancake.
6. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through.

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