Adocate-tested recipe

Meal in a Pita Pocket

Serves 1 to 2. Recipe is from “Cook Your Way Through the S.A.T.: Recipes Worth a Thousand Words” by Charis Freiman-Mendel with Jennie Ann Freiman.

4 button mushrooms

1/2 red onion

1 small tomato

1/2 small cucumber

1 small avocado

Salt and freshly ground black pepper, to taste

1 tbl. extra virgin olive oil

1/2 cup baby spinach

1 small lemon, juiced

1 tbl. minced jalapeño pepper

3 tbls. Greek yogurt

1 pita pocket, sliced in half

3 tbls. plain hummus

1. Thinly slice the mushrooms, onion and tomato, and separate the onion into rings. Peel and dice the cucumber. Mash the avocado.

2. Sauté the mushrooms, onion and a pinch of salt and pepper in the oil on a medium-high heat. Cook, stirring occasionally for about 5 minutes. Add the spinach and cook until it wilts, another 1 to 2 minutes. Salt and pepper to taste. Set aside.

3. Combine the avocado, lemon juice and jalapeño in a bowl and mix until it resembles a sauce. Set aside.

4. Combine the yogurt and cucumber in a bowl, and set aside.

5. Place the pita halves in a pan on a medium-high heat and cook on each side for about 1 to 2 minutes.

6. To assemble the pockets, place half of each vegetable and half the hummus, avocado mixture and yogurt mixture into each pita half.

Tip: Add grilled chicken and/or crumbled feta cheese for extra flavor.