Subj : NYT E-Z Dinner - 091
To   : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortizzas
 Categories: Breads, Vegetables, Squash, Fruits, Cheese
      Yield: 4 servings
 
      4    Persian or mini seedless
           - cucumbers; scrubbed, in
           - 1/2" dice
      2    Ripe medium tomatoes; in
           - 1/2" dice
  1 1/2 ts Kosher salt
      8    (6") soft flour tortillas
      2 c  Shredded mozzarella
      2 ts Dried oregano, za’atar or
           Italian seasoning
      1 c  Plain yogurt
      1 lg Garlic clove; finely grated
      1 tb Fresh lemon juice
      2 ts Honey; more for drizzling
      1 c  Crumbled feta
      1    Ripe Hass avocado; halved,
           - thin sliced
    1/2 c  (packed) fresh flat-leaf
           - parsley leaves and tender
           - stems
 
  Place racks in upper and lower thirds of oven and set
  oven to 400ºF/205ºC. Line two large sheet pans with
  parchment paper.
  
  Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a
  colander set in the sink and toss to combine. Let sit to
  drain excess liquid, about 10 minutes.
  
  Meanwhile, arrange the tortillas on the sheet pans, four
  per pan, and sprinkle each with the mozzarella and dried
  oregano. Bake until the cheese is melted and lightly
  browned, and the tortillas’ edges are crispy but still
  pale, 8 to 10 minutes.
  
  While the tortillas are baking, make the yogurt sauce:
  In a small bowl or measuring cup, whisk together the
  yogurt, garlic, lemon juice, honey and the remaining 1
  teaspoon salt.
  
  To serve, evenly divide the drained cucumbers and
  tomatoes among the tortillas. Top each with feta,
  avocado and parsley, and spoon the yogurt sauce over
  everything, leaving some back to serve on the side. As a
  final flourish, lightly drizzle the tortizzas with
  honey. You can eat these flat like mini pizzas or folded
  like tacos.
  
  By: Eric Kim
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Wolf Brand Chili - been processed through the wolf ast least once.

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