Mediterranean Veggie Pita with Tahini Yogurt Sauce

Featured Product: Nancy’s Organic Whole Milk Yogurt

Ingredients

Tahini Yogurt Sauce

• ¼ C. Tahini
• ¼ C. Nancy’s Organic Whole Milk Yogurt
• 2 Tbsp. Olive Oil, as needed
• 1 Tbsp. Fresh Lemon Juice
• 1 Garlic Clove, crushed (optional)
• Za’atar, to taste
• Sea Salt, to taste

Pita

• 2 Tbsp. Olive Oil
• 1 lb. Wild Mushrooms
• 2 to 4 Garlic Cloves, coarsely chopped
• 2 Tbsp. Chopped fresh Thyme
• Kosher Salt and Freshly Ground Pepper to taste
• ½ Bundle Asparagus, ends snapped, stalks cut into thirds
• ½ Pint Radish, quartered
• ½ Bundle Chard, chopped
• 4 Small Pita, toasted
• Tahini Yogurt Sauce (see above)

Directions

1. Add the tahini to a blender along with the yogurt, olive oil, lemon juice and garlic. Blend until smooth. Season with more lemon, za’atar and sea salt to taste. Chill for 30 minutes.
2. Heat the olive oil in a large skillet over medium heat. Sauté the mushrooms until tender, about 5 minutes. Add the prepared asparagus and radish; cook until softened, 3-4 minutes. Add the garlic and thyme, then season with salt and pepper. Finally, add the chard and cook until wilted but still vibrant, 1-2 minutes more.
3. To serve, fill each toasted pita with the sauté and drizzle with tahini garlic sauce.