Ground Lamb and Hummus Pita "Pizzas" with Tomato, Sweet onion, Feta, and Parsley Salad

If you don't like lamb, use ground beef, chicken, or turkey:
(serves 4)

For the "Pizzas":

6 oz. ground lamb
1 t. EVOO
1&1/2 cups chopped yellow onion
1 T. minced fresh garlic
1&1/2 t. ground cumin
1/2 t. smoked paprika*
1/2 t. dried oregano or 1 t. fresh "Hot and Spicy" oregano (I grow this on my farm)
3/8 t. Kosher* salt
1/4 t. ground cinnamon
1/2 cup water
1/2 cup seeded chopped tomato
1&1/2 T. fresh lemon juice
2 (6") pitas
1/2 cup plain hummus
1/4 cup chopped fresh cilantro (or parsley*)
1 T. pine nuts, toasted

Preheat broiler to high. Heat a large nonstick skillet over med.-high heat. Add lamb to pan; cook 3 mins. or until browned, stirring to crumble. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan;saute 4 mins. Stir in garlic and next five ingredients; saute 1 min. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 mins. or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 mins. Stir in the lemon juice. Split each pita into 2 rounds. Place on a baking sheet. Broil 1 min. on each side or until crisp. Spread 2 T. hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and pine nuts.

For the Tomato, Sweet Onion, and Parsley Salad:

1&1/2 t. EVOO
1 t. red wine vinegar
1/8 t. Kosher* salt
1/8 t. freshly ground pepper
1&1/2 cups halved grape tomatoes
1/2 cup thinly sliced Walla Walla Sweet or Vidalia onion
1/2 cup chopped fresh flat-leaf parsley
2 T. crumbled feta cheese

Combine EVOO, vinegar, S&P in a med. bowl; stir with a whisk. Add tomatoes, onion, and parsley to bowl. Toss to coat. Sprinkle salad with feta.

There ya go. Sorry I took the weekend off!!

"Do not let your heart be troubled, and do not be afraid."

Have FUN today!!

Love,

MM