We all may be getting more creative in the kitchen, lately, and I'm going to try making pitas for the first time. This recipe on The Mediterranean Dish by Suzy Karadsheh provides enough details and photos to give me the confidence to give this a try.
And, with our veggies, there are at least two ways I'm thinking of taking this, using our summer squash and/or our radishes.
One idea is an easy throw back to college, when I would get a "veggie pita" from the cafeteria. Tiny cubes of veggies, especially yellow squash, zucchini, onions, tomatoes and mushrooms would be sautéed up until tender, and then a sprinkling of cheddar cheese would be added to melt a bit before everything was stuffed into the pita. I'm always surprised at how good this is.
I bet even little cubes of carrots and radishes would sauté up nicely in the mix!
OR ... if you've yet to try the combination of thinly sliced radishes, mint and feta cheese (with a little drizzle of olive oil) in a toasty pita, then you must. These ingredients and flavors are terrific together. That said, I found a more elaborate version of this dish -- and it also uses dill, which is great because it's coming in our box this week. Try this NYT's recipe, too.
I hope you and yours are well!
