Recipe: The "Everything" Greek Burrito

Summer is here and that means: tons of fresh vegetables!

If you're looking for ways to eat more variety-

Here's a 1-skillet recipe with 6 veggies boasting your favorite Greek flavors

Ingredients:

Makes 2 large burritos

1/2 lb organic ground beef or buffalo, seasoned with garlic powder and Zaatar seasoning

1 teaspoon basil pesto (Walmart Italian food stand)

1/4 cup Sheep/goat feta cheese (Walmart deli or Giant Eagle)

3 table spoons olive oil

Optional: Hit Ghossain's cafe for fresh made veggie toppings babaganoush (roasted eggplant spread) and tabouli (parsley salad) or use store bought hummus to spread on a warm tortilla. Alternation: Turn skillet into Mediterranean nachos with sweet potato crackers (RW Garcia brand).

Veggie stars:

1/4 cup sliced yellow onion

1 glove minced garlic

1/4 cup sliced mini bell peppers with seeds (tri-color in small bag)

1/4 cup sliced yellow squash (and zucchini if it's on-hand)

1 cup spinach

Instructions:

Bring a 14-inch skillet to medium heat with a generous coating of olive oil.

Cook seasoned ground beef or buffalo for about 5 minutes until medium done.

Remove meat from pan and cover.

Add a couple of tablespoons olive oil to pan and cook onions for 5 minutes; add bell peppers and squash/zucchini, cook another 3- 5 minutes until tender.

Stir in 1/2 teaspoon basil pesto and a sprinkle of Zaatar, and 1 glove minced garlic, stir.

Add 1/4 or 1/2 cup crumbled feta cheese evenly over veggies, add 1 cup trimmed spinach on top to melt into the cheese.

For burritos:

Warm a wheat tortilla, smear with hummus or babaganoush

Add beef and veggies, top with tabouli.

Turn into nachos with more cheese melted if desired and whole grain crackers (our fav is sweet potato crackers from the RW Garcia brand).

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