Grilled Chicken Salad Pitas

Blake and I have decided that living among Greeks and other Mediterranean cultures is pretty awesome -- they all make the best food! This isn't actually Mediterranean, persay, but it uses pitas from the fabulous Mediterranean grocery up the block from our apartment, so I figure that has to count for something.

- fresh pitas, preferably, if you can swing a trip to New York, from the Mediterranean grocery up the block
- prepared chicken salad (see below)
- Swiss cheese
- leaf of green leaf or romaine lettuce
- sliced tomatoes
- dab of ranch dressing

Slice pita in half, cut open. Stuff with slice of Swiss cheese and chicken salad. Grill in a frying pan until the pita is satisfyingly crisp. Then, stuff with lettuce, tomatoes, and top with that dab of ranch dressing.

To make Lindsay's Famous "Fake It 'Til It Tastes Right" Chicken Salad, boil a piece of boned chicken breast until cooked through, then separate the good meat from the bones and skin. Shred chicken, and add mayo and pickle relish to your desired consistency.

French Dip Sandwich

This one is a favorite at our house -- quite possibly because it is so ridiculously easy!

(ideal slow cooker size: 4- or 5-quart)

Ingredients:

• 2-lb beef top round roast, trimmed
• 3 cups water
• 1 cup light soy sauce
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 1 bay leaf
• 3 whole peppercorns (or the equivalent in table-shaker pepper)
  

Directions:
Trim fat from roast. Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover. Cook on high 5-6 hours (though sometimes ours is done around 4-4.5 hours). Remove meat from broth. Thinly slice or shred. Keep warm. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls. Makes approximately 12 servings.