August 15, 2011 in Features

Quick Fix: Summer produce highlights cool meal

Linda Gassenheimer, Miami Herald
 

Here’s a cool idea for a warm, summer evening: a roast beef sandwich with a fresh corn and tomato relish.

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 six months old.

Corn and Tomato Relish Roast Beef Pita Pocket

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 (6 1/2-inch) whole-wheat pita breads

1/2 pound sliced lean deli roast beef, cut into strips (or roast chicken)

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.

Put pita bread in an oven or toaster oven to warm slightly. Do not let it get too crisp.

Cut pita breads in half and open pockets. Spoon half the relish into the pockets. Add the roast beef and finish with the remaining relish.

Yield: 2 servings

Nutrition per serving: 450 calories (17 percent from fat), 8.4 grams fat (2.4 grams saturated, 2.8 grams monounsaturated), 89 milligrams cholesterol, 40.9 grams protein, 56.7 grams carbohydrates, 7.9 grams fiber, 420 milligrams sodium.

Greek Style Salad

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.

Yield: 2 servings

Nutrition per serving: 85 calories (35 percent from fat), 3.3 grams fat (0.6 gram saturated, 1.6 grams monounsaturated), 1 milligram cholesterol, 2.8 grams protein, 13 grams carbohydrates, 5 grams fiber, 154 milligrams sodium.

Linda Gassenheimer is the author of 14 cookbooks. Visit her webpage at www.DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com.


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