Roasted Turkey Gyros with Tzatziki Sauce and Lemony Orzo Salad

TZATZIKI SAUCE

1 C. Greek yogurt from Golden Brunch

2 T. Pumpkin Seed Oil from Now Foods

1 T. Lemon Paste from Nielsen-Massey

1 C. sour cream

2 cucumbers, peeled, seeded and diced

4 T. fresh dill weed, chopped

3 garlic cloves, chopped

2 tsp. salt

freshly ground pepper to taste

LEMONY ORZO SALAD

2 T. Pumkin Seed Oil from Now Foods

2 T. Lemon Paste from Nielsen-Massey

2 C. (or one 16 oz, package) of dried orzo

1 cucumber, peeled, seeded and chopped

2 T. fresh mint, chopped

4 oz. of crumbled good quality feta

zest from one lemon

Salt and pepper to taste

GYROS

2 lbs. Oven Roasted Turkey Breast (Tacchino

Arrosto) from Greenridge Farms, thinly sliced

6 pita bread rounds

2 tomatoes chopped, or 1 C. cherry tomatoes

halved

1/2 red onion, chopped

TZATZIKI SAUCE

In food processor or bender combine cucumber, salt and garlic and process until finely diced. Transfer

to a strainer over a bowl, pressing to release liquid. Add cucumber mix with remaining ingredients in

a glass bowl and hand stir to blend. Refridgerate minumum of one hour.

(Can be made one day ahead.)

LEMONY ORZO SALAD

Cook orzo in salted water al dente according to package direction (about 9 minutes).

Drain pasta and let cool.

In glass bowl combine all ingredients. Refrigerate

(Can be made one day ahead.)

ASSEMBLE GYROS

In a hot cast iron pan, briefly toast the pita rounds to give them just a little color. Gently warm turkey

in 200 degree oven, taking care to not dry out. Pile equal portions of turkey, onions and tomatoes on

pita rounds. Top with tzatziki sauce. Serve orzo salad on the side.

Serves 6

Mark Clemens

Recipes are published just as they were submitted to the judges