Mediterranean Turkey Pockets

Mediterranean Turkey Pockets

1 package (about1 1/2 pounds) Foster Farms* Fresh Ground Turkey
6 thick whole-wheat pita pockets
FETA CHEESE SPREAD
4 ounces feta cheese
1/4 cup Greek yogurt or sour cream
5 pepperoncini, diced

1/8 teaspoon freshly ground black pepper

OLIVE TAPENADE

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juic
1 garlic clove, minced
4 basil leaves, chopped
1 1/2tablespoons capers

1 1/4 cups pitted olives (Nicoisez, picholine,Kalamata)

CUCUMBER CARROTSLAW

1 cucumber, peeled
1 carrot, peeled
1 tablespoon red wine vinegar
1/2 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

To prepare the cheese spread, combine feta and yogurt in a blender. Blend together, adding a few tablespoons of water to loosen the mixture. Blend in pepperoncini and pepper. To prepare the tapenade, combine all ingredients in a food processor.
Process for several seconds, until blended.

To prepare the slaw, use a mandoline or a knife to cut the cucumber and carrot in half and then into thin strips. Transfer to a bowl and add the remaining ingredients, stirring to coat.

Crumble and sauté the ground turkey in a pan over medium heat until well done.
Warm the pitas in a microwave or oven, wrapped in a wet paper towel. Cut an opening in each pita and place some slaw on the bottom. Spoon ground turkey, cheese spread, then tapenade into each pita and serve. Makes 6 servings.


Tip: Serve with a tomato, olive and mozzarella salad.