INGREDIENTS (4 Servings)

• 6oz Near East® Rice Pilaf Mix
• 1-3/4 cups reduced-sodium chicken broth
• 2 tablespoons pitted kalamata olives, sliced
• 1 tablespoon chopped flat leaf parsley
• 2 tablespoons chopped green onion
• 1 tablespoon pine nuts, toasted
• 1/2 cup chopped cherry tomatoes
• 1/3 cup crumbled feta cheese

DIRECTIONS

1. Prepare Original Rice Pilaf according to package directions using broth instead of water. While pilaf cooks, prepare vinaigrette (recipe below); set aside.
2. Remove cooked pilaf from heat. Stir in vinaigrette.
3. Stir olives, parsley, green onion and pine nuts into pilaf. Gently stir in feta and tomatoes.
4. Serve warm or at room temperature. If desired, refrigerate and serve slightly chilled.

Variations
Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

Cooking Notes
Vinaigrette: Combine 1 tablespoon each olive oil and Dijon mustard, 1/2 tablespoon each red wine vinegar and lemon juice, and 1/4 teaspoon ground cumin in small bowl. Whisk to blend completely.

See More Recipes   Learn More: Near East® Rice Pilaf

INGREDIENTS
Serves: 1

• 1 whole grain round 6″
• 2 tbsp garlic and herb sauce
• 2 tbsp dried oregano
• 3 oz seasoned beef Philly steak
• 1qt plain yogurt
• 1 cup peeled cucumber, finely diced
• 1 tbsp garlic powder
• 1/2 cup crumbled feta cheese
• vegetables for topping: sliced tomato, chopped romaine lettuce and sliced onion

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place flatbreads on a lined sheet pan and cover with foil, warm at 350˚F for 4-5 minutes.
   3. Leave pan covered and place in a warming cabinet to hold at 140˚F until ready to make gyros.
   4. To prepare gyro beef place 5lbs of seasoned beef Philly steak in a 4″ deep full size counter pan and add 2 tbsp garlic and herb and 2 tbsp of dried oregano. Toss together to combine.
   5. Cover the pan of beef with foil and heat at 350˚F until it reaches 145˚F, hold at 140˚F cover in the warmer.
   6. To prepare Tzatziki sauce whisk together yogurt, cucumber, garlic powder and feta cheese.
   7. Portion a scoop of sauce into 1 oz souffle cups and hold in cooler at 40˚F until ready to build sandwiches.
   8. To build sandwich place a warm flatbread on a square of sandwich paper and top with 3oz of warm beef steak.
   9. Fold sandwich into a cone shape. Place in a tall tumbler to hold its shape.
   10. Students can top their sandwiches with their choice of cut vegetables or veggies can be served on the side and garnish gyro with Tzatsiki sauce.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA serving

Featuring Fire Braised® turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.

Serves 2

INGREDIENTS

• 5 oz. Hormel, Fire Braised Turkey Breast sliced 1/4″ thick (Item #9003)
• 4 slices Hormel, Pecan Wood Smoked Shoulder Bacon (Item #16283)
• 2 ea. focaccia roll, toasted and seasoned with herbs & sea salt
• For the dressing, 2 oz. feta cheese,1 tsp. mustard,1 tblsp. mayonnaise, 2 tbsp maple syrup, salt & pepper to taste
• 2 ea. soft to medium boiled egg

Build it:

1. Dress and grill the focaccia / warm the turkey and bacon on your griddle or skillet.
2. Layer the focaccia with shoulder bacon, turkey, maple feta aioli and egg.
3. Lightly press sandwich together to burst the egg.
4. Cut in half, serve with house fried chips, or french fries, and pickle.

INGREDIENTS

12 oz grilled chicken breast strips item #3814
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon minced garlic
1/2 tablespoon lemon zest
1/4 cup olive oil
2 tablespoons olive oil (keep separate)
1/2 lb cauliflower,  cut into florets item #26087
1 salt and pepper to taste
1 lb chopped romain lettuce
1/4 cup crumbled feta cheese item #3795
1/4 cup roasted red peppers
1/4 cup quartered artichoke hearts item #74902
1 kalamata olives, pitted item #5650
4 tablespoons toasted pine nuts

DIRECTIONS

• Combine lemon juice, dijon mustard, garlic and lemon zest in a bowl; whisk to blend. Slowly add 1/4 cup olive oil in a steady stream and whisk until combined.
• Combine cauliflower, 2 tablespoons olive oil, salt and pepper in a bowl; toss to evenly coat. Transfer to cookie sheet and roast in a preheated 450˚F oven for 10-12 minutes or until tender and golden brown.
• Combine romaine lettuce, feta and roasted red peppers in bowl. Toss with lemon vinaigrette.
• Grill chicken, and slice into thin strips after cooled.
• Arrange dressed salad with artichoke hearts, roasted cauliflower, grilled chicken and kalamata olives. Sprinkle with toasted pine nuts, and serve!

Serves: 1 pizza

INGREDIENTS

1 18 oz pizza dough ball
3 tablespoons sautéed garlic
6 oz caramelized red onion item #6833
8 oz shredded mozzarella cheese
6 oz crumbled feta cheese item #3795
6 oz sliced kalamata olives item #9918
1 tablespoon chopped oregano

DIRECTIONS

• Remove dough ball from cooler and let sit at room temperature for 1-3 hours to finish proofing.
• Remove dough balls from packaging, place on flour-dusted work surface and stretch dough to approx. 16″, then place on an oiled pan or pizza screen.
• Brush dough with sautéed garlic.
• Layer caramelized onions on dough, leaving an edge of about 1/4″.
• Sprinkle the mozzarella and feta cheeses over the onions.
• Arrange the olives and oregano evenly over the cheese.
• Bake in forced air conveyor oven at 450˚F for 5 minutes.

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Prep:
Total Recipe Time:  20 to 25 minutes
Marinade Time:  30 minutes to 2 hours
Makes 4 servings

Ingredients:
1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
1/4 cup prepared Greek dressing
3 medium tomatoes, cut into 8 wedges each
2 medium cucumber
1 cup pitted Kalamata olives, cut in half
1/2 cup prepared Greek dressing
1/2 cup crumbled feta cheese

Ingredient Item Numbers:
Choice Flank Steak: Item #14658
Greek Dressing: Item #70919
Tomatoes: Item #3525
Euro Cucumber: Item #26179
Kalamata Olives: Item #5650
Crumbled Feta: #3795

Instructions:

1. Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
3. Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.

Dennis Tip:  Try using English or hothouse cucumbers in this recipe. Often sold wrapped in plastic, English cucumbers have almost no seeds and thin, edible skins.

Nutritional Information:

Nutrition information per serving, using top sirloin: 455 calories; 28 g fat (7 g saturated fat; 11 g monounsaturated fat); 66 mg cholesterol; 1463 mg sodium; 19 g carbohydrate; 3.2 g fiber; 32 g protein; 8.5 mg niacin; 0.7 mg vitamin B₆; 1.8 mcg vitamin B₁₂; 2.9 mg iron; 34.3 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of fiber and iron.