cook: veggie pita sandwich

I still had leftover grilled vegetables, and so I decided to make fresh pita. Basically, mix a container of Trader Joe's plain whole milk Greek yogurt (5.3 ounces) and almost 2 cups of flour and then roll thin. Slap the flat dough onto a hot cast iron until speckled with enough brown spots to your liking.

 

I also had some of Trader Joe's crumbled feta cheese and iceberg lettuce to add to the veggie pita sandwich. 

  

The sandwich seemed too dry, and so I added more Salsa Verde. And the sandwich was perhaps a bit too acidic and would have benefitted from some tahini sauce...

  

...but instead of making tahini sauce, I made Samin Nosrat's house dressing with olive oil, sherry vinegar, Dijon mustard, whole grain mustard, honey, salt and pepper. Add chopped shallots and thyme. Mix. Done.

  

I dressed the spring greens and arugula and avocado with that New York Times dressing alongside leftover chicken salad.

I loved green salads as a kid, and why are they not as yummy as in my youth? As a girl I loved French dressing, which to my adult palate is kind of gross. And so I can't. I just can't. And on the sandwich note, I should’ve added pomegranate molasses (which I have in the pantry!)—that was the missing note. Next time because of the brand new Smokey Joe.