Food Network Magazine - (05)May 2020

MIDDLE EASTERN TURKEY PITAS
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 pound lean ground turkey
1 small onion (¾ thinly sliced, ¼ minced)
2 cloves garlic, minced
½ teaspoon ground coriander
½ teaspoon chili powder
Kosher salt and freshly ground pepper
1 large eggplant, cut into ½-inch-thick rounds
⅓ cup extra-virgin olive oil, plus more for the grill
4 pitas, tops trimmed
3 cups shredded iceberg lettuce
¾ cup olive hummus
Vegetable chips, for serving

1. Preheat a grill or grill pan to medium high. Combine the turkey,
   minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a
   few grinds of pepper in a large bowl. Form into four 4-inch-square
   patties. Transfer to a baking sheet and refrigerate until ready
   to grill.


2. Meanwhile, spread the eggplant on a paper towel–lined baking
   sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.


3. Brush the eggplant with the olive oil and oil the grill grates.
   Grill the eggplant until tender and well marked, 4 to 5 minutes
   per side. Meanwhile, grill the turkey patties until marked and
   cooked through, 2 to 3 minutes per side.


4. Fill the pitas with the lettuce, a few eggplant slices, a turkey
   patty and the sliced onion. Thin the hummus with 3 tablespoons
   water, then spoon into the pitas. Serve with vegetable chips.

Per serving: Calories 690; Fat 40 g (Saturated 7 g); Cholesterol 76 mg;
Sodium 1,184 mg; Carbohydrate 52 g; Fiber 8 g; Sugars 7 g; Protein 33 g

RAVIOLI WITH LEMON, PEAS

AND PANCETTA

ACTIVE: 20 min l TOTAL: 25 min l SERVES: 4

Kosher salt

2 ounces thinly sliced pancetta (8 to 10 slices)

2 10-ounce packages spinach-ricotta ravioli

6 tablespoons unsalted butter

2 teaspoons finely grated lemon zest,

plus 1 teaspoon lemon juice

1 cup frozen peas, thawed

¼ cup grated pecorino-romano cheese, plus more for topping

Freshly ground pepper

Chopped fresh basil, for topping

1. Bring a large pot of salted water to a boil. Meanwhile, cook
   the pancetta in a large nonstick skillet over medium-high heat,
   turning, until browned and crisp, 8 to 10 minutes. Remove to a
   paper towel–lined plate and wipe out the skillet.


2. Add the ravioli to the boiling water and cook as the label
   directs. Reserve ½ cup cooking water, then drain gently.


3. Combine the butter and lemon zest and juice in the reserved
   skillet over medium heat. Add the peas, ravioli and ¼ cup of
   the reserved cooking water; toss to coat. Stir in the pecorino
   and toss. Season with salt and pepper. Add more cooking water,
   1 tablespoon at a time, to loosen.


4. Divide the ravioli, peas and any sauce among shallow bowls.
   Sprinkle with more pecorino. Crumble the pancetta and scatter
   over the ravioli. Top with basil.
   Per serving: Calories 420; Fat 27 g (Saturated 15 g); Cholesterol 102 mg;
   Sodium 696 mg; Carbohydrate 25 g; Fiber 4 g; Sugars 5 g; Protein 18 g

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Recipe

54 FOOD NETWORK MAGAZINE ●MAY 2020