Lunch Ideas: Easy Mediterranean Turkey Pita Sandwiches

Deli turkey and slices of cucumber and red onion, sit on a bed of spinach that has been doused with a wonderful yogurt sauce.  This makes for one heck of a Mediterranean Turkey Pit Sandwich!

Easy Mediterranean Turkey Pita Sandwiches

One thing that came from the pandemic is working from home.  A whole new dynamic.  Last year they decided to give employees the option to continue working from home indefinitely.  In doing so I have found that I had to learn to make some really easy and quick lunches.  Because who wants to spend their lunch hour cooking?  Not me!  Since sandwiches are a stand-by I thought I would get creative with it while still keeping is quick and simple.

The use a Greek-style pita (the one without the pocket) is the base for this sandwich.  For a Mediterranean spin I chose ingredients such as deli sliced turkey, spinach, onion, and cucumber to keep it simple.  To jazz it up a bit I created a delicious yogurt dip that will be used in place of a sandwich spread of mustard or mayo.  Greek yogurt is mixed with lemon juice, minced garlic, and some chopped dill for a zesty flavor.  This ties all the ingredients together to make a tasty, quick and easy lunch.

Enjoy!

What Ingredients do I need?

• deli turkey slices
• cucumber
• spinach
• red onion
• Greek yogurt
• fresh lemon
• dill
• fresh garlic
• pita bread

Substitutions and Variations

• Use deli chicken, ham, or roast beef

• Substitute lettuce for the spinach or use arugula or alfalfa sprouts

• Make this on Naan, flatbread, or inside a pita pocket

Kitchen Tips and Notes

• I use Greek-style pita bread.  It doesn't have a pocket and is a bit softer and slightly thicker.  I find these hold up better when creating a wrap style sandwich.

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Easy Mediterranean Turkey Pita Sandwiches

serves 4

1 cup plain yogurt
1 tablespoon fresh lemon juice

1 small garlic clove, minced
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

1/3 - 1/2 lb. deli-sliced turkey

1 English cucumber, sliced lengthwise
1 small red onion, cut into wedges
2 cups baby spinach

4 pitas

Make the yogurt sauce in a small bowl by adding yogurt, lemon juice, garlic and dill. Stir to combine.  Season to taste with salt and pepper. Set aside.


To assemble sandwiches:  Top each pita evenly about 1/2 cup of baby spinach.  Drizzle or plop yogurt mixture over the spinach.  Add 3 slices of deli turkey and layer the cucumber and onion on top and season with salt & pepper.  Serve.  

Spring Fling: Strawberry Balsamic Ricotta Toast

Balsamic drizzled strawberries top creamy ricotta laced with lemon zest on a toasted slice of country bread.

Strawberry Balsamic Ricotta Toast

It's breakfast time and I want something different than the regular toast or avocado toast, or my daily yogurt parfait.  Strawberry Balsamic Ricotta Toast sounds all fancy but really is just simple as can be.  A toasted slice of country bread is topped with ricotta cheese that's been mixed with lemon zest.  Then we top it with sliced strawberries that have been coasted with a balsamic glaze.

Ricotta cheese is a healthier cheese option that is lower in fat and calories, and high in protein.  Strawberries, a superfruit, are a great source of Vitamin C and a perfect way to sneak more fruit in to your diet.  All combined together you have a wonderful breakfast, brunch, or snack "toast"!  Simple, easy, and tasty.

Enjoy!

What Ingredients do I need?

• fresh strawberries
• French or Italian bread
• ricotta cheese
• fresh lemon
• olive oil
• balsamic glaze (like this one)

Substitutions and Variations

• You can play around with the bread by using your favorite such as sourdough, rustic white, wheat, 7 grain, and ciabatta.

• Use different flavors with the ricotta such as honey.

• Use a mixture of ricotta and mascarpone whipped together.

• Ricotta will go with any berry (blueberry, raspberry, blackberry) or stone fruit (think peaches, nectarines and plums).

Kitchen Tips and Notes

• Toast your bread any way you like (oven, toaster, or skillet)  I like placing olive oil on my bread and toasting it in a skillet for a golden crust, plus the olive oil goes well with the dish.

• Balsamic glaze is balsamic vinegar which has been reduced down in to a thick syrup and is sweet and delicious.  You can find it at Trader Joes' or your local grocery store.  I like this one.

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Strawberry Balsamic Ricotta Toast

serves 4


4 slices of French or Italian Bread
2 tablespoons olive oil
4 oz. ricotta cheese
zest of 1 lemon

1 cup hulled and diced strawberries

Balsamic glaze

Heat a large skillet over medium heat.  Brush one side of the sliced bread with olive oil.  Toast in the skillet until golden brown.

Mix the ricotta cheese with the zest of 1 lemon.  Spread ricotta on toasted bread.

In a small bowl add diced strawberries and drizzle some balsamic glaze.  Stir until well coated.

Spoon strawberries over the ricotta and serve.

 

Weeknight Menu: Grilled Sumac Chicken with Israeli Couscous Salad

A 30 minute meal filled with Mediterranean flavors is perfect for a weeknight dinner.

Grilled Sumac Chicken with Israeli Couscous Salad

Here's a great weeknight menu I tried through the Marley Spoon food service.  It's grilled chicken flavored with sumac served alongside an outstanding Israeli couscous salad.  Sumac is a wonderful spice that is bright and citrusy.  It's used here in a marinade for the chicken but there some many wonderful uses.  You can basically use it like you would a lemon or lime.  Sprinkle it on top of fish, salads, rice, hummus, potato chips, and even over popcorn!

The Israeli couscous salad is just as delicious and is the perfect accompaniment to the chicken.  A base of arugula is filled with items like couscous, mint, almonds, and cranberries and is doused with the most wonderful lemon dressing.  Done in 30 minutes this dinner is easy to pull together and tastes amazing.

Enjoy!

What Ingredients do I need?

• thin-cut boneless skinless chicken breasts
• sumac - I use this one
• lemon
• sugar
• olive oil
• Israeli couscous
• almonds
• fresh mint
• arugula 
• dried cranberries

Substitutions and Variations

• Switch up the protein with chicken thighs, steak, or pork

• Use spinach instead of arugula

• Switch to small couscous (Moroccan) or use quinoa or farro. Note: the measurements in the recipe will need to be altered if you are using a smaller type of grain.

• Dried cherries would be a great substitute for the cranberries

Kitchen Tips and Notes

• There are several types of couscous.  The small Moroccan style is very common. Pearl or Israeli couscous is a larger version, roughly the size of a pea, which we use in this recipe.

• This salad is perfect for any leftover grains as well.

• I used an indoor grill pan but you may grill the chicken on an outdoor grill.

Tools

• grill or grill pan.  I have this one and this one.

• medium saucepan.  I use this one.

• microplane or grater

• fine-mesh strainer - I use this one.

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Grilled Sumac Chicken with Israeli Couscous Salad

serves 2

Chicken

2 thin-cut boneless skinless chicken breasts
2 teaspoons sumac
1 tablespoon olive oil
1/2 teaspoon salt
pinch of pepper

Dressing
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sugar
salt & pepper to taste

Salad
1/3 cup Israeli couscous
2-3 Tablespoons almonds, coarsely chopped
2-3 teaspoons of fresh mint, coarsely chopped
2 cups arugula 
2-3 Tablespoons dried cranberries

For the chicken:  In a large bowl add sumac, olive oil, salt and pepper. Mix to combine.  Pat your chicken dry then lightly score the top of the chicken with a sharp knife 4 or 5 times (only cut the surface, do not cut down in to the chicken).  Add the chicken to the bowl and turn to coat.

Bring a medium saucepan with salted water to a boil on the stove.  Meanwhile make the dressing.  In a small bowl combine the lemon zest, lemon juice, olive oil, sugar, and salt & pepper to taste.  Whisk until combined and set aside.

Add couscous to the boiling water and cook until al dente 6-7 minutes, stirring occasionally.  Drain in a fine mesh colander and place in a large bowl.  Add half of the prepared dressing and toss to coat.

Preheat a grill pan on medium high heat.  Add chicken to the grill pan and cook 3-4 minutes per side, until cooked through and browned.  Remove to a plate and cover with foil.  Allow to rest for 5 minutes.

To finish the salad, add arugula, cranberries, almonds, and mint to the couscous.  Toss to combine and season with salt & pepper to taste.  

Slice chicken and serve with salad, or on top of the salad.  Drizzle with remaining dressing.