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This is the season for fresh corn on the cob and juicy red tomatoes. I use them to create a tangy uncooked, relish. The relish and roast beef make a tasty, colorful filling in a pita pocket.
Look for whole-wheat pita bread. I find it has more texture and flavor.
Serve the Roast Beef Pita Pocket with Greek Summer Salad. Oregano spices up the salad dressing. Make sure the bottle is less than 6 months old.
HELPFUL HINTS
Substitute: Frozen corn can be used instead of fresh. Microwave it 30 seconds to defrost. Roast chicken can be substituted for roast beef.
Save time: Diced or chopped tomatoes and onion can be found in the produce section of most supermarkets. It is worth the extra expense if you need dinner in a hurry.
To buy: 1 ear corn or frozen corn kernels, 1 package diced/chopped tomato, 1 package diced/chopped red onion, 1 package 61/2-inch whole-wheat pita bread, 1/2 pound sliced lean deli roast beef, 1 bottle dried oregano, 1 medium cucumber, 2 green bell peppers, 1 bag washed, ready-to-eat lettuce and 1 container green or black olives.
Staples: Balsamic vinegar, reduced-fat vinaigrette dressing, salt and freshly ground black pepper.
Calorie watch: This meal contains 534 calories per serving with 20 percent of calories from fat.
Linda Gassenheimer is the author of 14 cookbooks. Visit Linda at dinnerinminutes.com. You also can view photos from her book “Flavors of the Florida Keys.” Email her at Linda@DinnerInMinutes.com.
Corn and Tomato Relish Roast Beef Pita Pocket
Serves 2
1 cup corn kernels fresh or frozen
1 cup diced/chopped tomato
1 tablespoon balsamic vinegar
2 tablespoons diced/chopped red onion
Salt and freshly ground black pepper
2 pieces 6-1/2-inch whole-wheat pita bread
1/2 pound sliced lean deli roast beef, cut into strips
Cut corn kernels from the cob. Bring a small saucepan of water to a boil, add corn and as soon as the water returns to a boil, drain. Or, place in a microwave-safe bowl and microwave on high 2 minutes. Mix corn with tomatoes, vinegar and onion. Add salt and pepper to taste.
Warm pita bread slightly in an oven or toaster oven. Do not let it get too crisp. Cut pita breads in half and open pockets. Spoon half of the relish into the pockets. Add the roast beef and finish with the remaining relish. Makes 2 servings.
Greek Style Salad
Serves 2
1 teaspoon dried oregano
2 tablespoons reduced-fat vinaigrette dressing
1 medium cucumber, peeled and sliced (2 cups)
2 green bell peppers, seeded and sliced (2 cups)
2 cups washed, ready-to-eat lettuce
10 green or black olives
Mix oregano and vinaigrette dressing in a medium-size salad bowl. Add the cucumber, green bell pepper, lettuce and olives. Toss with dressing.
