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__Recipe 1: Chicken or Pork Mediterranean Pitas__

OVEN: Preheat oven to 425°F. On a sheet pan lined with aluminum foil or parchment, arrange the chicken or pork on one side of the sheet pan in a single layer. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive oil and season with salt and pepper to taste. Spread the seasoned vegetables on the other side of the same sheet pan with the chicken or pork in a single layer. Roast in the oven for 20-25 minutes until meat is cooked through and vegetables are tender.

STOVETOP: Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm. Return the skillet to medium-high heat, add the remaining 1 tbsp olive oil and add the chicken or pork. Cook, turning to brown on all sides, 7-9 minutes until cooked through.

AIR FRYER: Preheat air fryer to 400°F. Add the Skillet Veggie Kit to a large bowl, add 2 tbsp olive oil and season with salt and pepper, tossing well to combine. Add the chicken or pork to the bowl with the vegetables and stir well with a large spoon to incorporate. Working in batches, add half the meat and vegetables in an even layer in the air fryer basket and cook for 10 minutes, shaking the basket halfway through, until meat is cooked through and vegetables are tender. Remove the cooked meat and vegetables to a plate and cover with foil to keep warm. Repeat until you have cooked all the meat and vegetables.

__For Pita (Ready to eat. Heating instructions below, if desired):__

OVEN: Preheat oven to 400°F. Wrap pitas in foil and place in the oven for 5-10 minutes until warmed through.

MICROWAVE: Place pitas on a plate and cover with a damp paper towel. Microwave 20-30 seconds until warmed through.

STOVETOP (for crispier pita): Heat a large, heavy-bottomed skillet over medium. Toast pitas on the skillet one at a time, turning to warm evenly, 30 seconds to 1 minute each. Place warm pitas on a plate and cover with foil to keep warm. Repeat until all pitas are warmed.

*Air fryer warming not recommended for pita.*

TO SERVE: Portion chicken or pork and vegetables onto 4 plates. Serve with pita bread and tzatziki or hummus and orzo salad or pasta salad.

__Recipe 2: Falafel Pitas__

OVEN: Preheat oven to 400°F. Line a sheet pan with aluminum foil or parchment. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive oil and season with salt and pepper to taste. Spread the seasoned vegetables on one half of the sheet pan in a single layer. Roast in the oven for 20 minutes. Remove from oven, add falafel, and continue roasting for 7-9 minutes until falafel is warmed through and vegetables are tender.

STOVETOP AND AIR FRYER: Preheat air fryer to 350°F. Meanwhile, heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. While vegetables are cooking, cook the falafel in the air fryer for 5 minutes until warmed through.

__For Pita (Ready to eat. Heating instructions below, if desired):__

OVEN: Preheat oven to 400°F. Wrap pitas in foil and place in the oven for 5-10 minutes until warmed through.

MICROWAVE: Place pitas on a plate and cover with a damp paper towel. Microwave 20-30 seconds until warmed through.

STOVETOP (for crispier pita): Heat a large, heavy-bottomed skillet over medium. Toast pitas on the skillet one at a time, turning to warm evenly, 30 seconds to 1 minute each. Place warm pitas on a plate and cover with foil to keep warm. Repeat until all pitas are warmed.

*Air fryer warming not recommended for pita.*

TO SERVE: Portion falafel and vegetables onto 4 plates. Serve with pita bread and tzatziki or hummus and orzo salad or pasta salad.

- 1 lb Mediterranean Chicken Breast or Chimichurri Pork Tenderloin Cubes or Falafel
- 18 oz Skillet Veggie Kit
- 1-2 tbsp olive oil*
- Kosher salt and freshly ground pepper*
- 6 ct white pita bread
- The Fresh Market Original Hummus or Le Grand Tzatziki Sauce
- 1 lb Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

Mediterranean Pitas

In this week's Little Big Meal, we feature our Mediterranean Pitas. Choose your protein, add fresh veggies, and top with your choice of sauce in a warm pita. Serve with our Lemon Orzo Salad or Mediterranean Pasta Salad for a delicious meal for 4!

Mediterranean Pitas LBM

CHOOSE ONE: Mediterranean Chicken Breast or Chimichurri Pork Tenderloin Cubes (1 lb) or Falafel (12 oz)

CHOOSE ONE: The Fresh Market Original Hummus (12 oz) or Le Grand Tzatziki Sauce (7 oz)

CHOOSE ONE: Lemon Orzo Salad with Pine Nuts or Mediterranean Pasta Salad (1 lb)

__For Chicken:__

Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the chicken. Cook, turning to brown on all sides, 7-9 minutes until cooked through. Remove chicken to a plate, cover with foil and set aside.

Return skillet to medium-high heat, add remaining 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Turn heat down to medium, add 2-3 tbsp pesto, and stir well to incorporate. Cook 1-2 minutes until everything is heated through.

__For Shrimp:__

Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Turn heat down to medium, add 2-3 tbsp pesto, and stir well to incorporate. Cook 1-2 minutes until everything is heated through. Remove veggies to a plate and cover with foil to keep warm.

Return skillet to medium-high heat, add remaining 1 tbsp olive oil and add the shrimp. Cook 1 minute, turning to brown on all sides.

Turn heat down to medium, add 3 tbsp pesto and stir well to incorporate. Cook 1 more minute until heated through.

__For Falafel:__

*OVEN*: Preheat oven to 400°F. Line a sheet pan with aluminum foil or parchment. In a large bowl, mix the vegetables from the Skillet Veggie Kit with pesto and stir well to coat. Spread the seasoned vegetables on one half of the sheet pan in a single layer. Roast in the oven for 20 minutes. Remove from oven, add falafel balls, and continue roasting for 7-9 minutes until falafel is warmed through and vegetables are tender.

*STOVETOP AND AIR FRYER*: Preheat air fryer to 350°F. Meanwhile, heat a large, heavy-bottomed skillet over medium-high.

Add 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Turn heat down to medium, add pesto, and stir well to incorporate. Cook 1-2 minutes until everything is heated through. While vegetables are cooking, cook the falafel balls in the air fryer for 5 minutes until warmed through.

__To Serve__: Divide protein and vegetables among 4 plates. Serve alongside orzo salad or pasta salad.

- 2 tbsp olive oil, divided*
- 1 lb Mediterranean Chicken Breast Cubes or Raw Peeled & Deveined Shrimp or 12 oz Falafel Balls
- 2-3 tbsp Le Grand Pesto Sauce (plus 3 tbsp if using shrimp)
- 18 oz Skillet Veggie Kit Kosher salt and freshly ground black pepper*
- 1 lb Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad
- The Fresh Market Mini Chocolate Chip Cookies


Easy Skillet Meal

In this week's Little Big Meal, enjoy our Easy Skillet Meal with your choice of protein and fresh veggies in a savory simmer sauce and served with your choice of pasta salad. Finish your meal with our delicious mini Chocolate Chip Cookies. 

LBM Easy Skillet

CHOOSE ONE: Mediterranean Chicken Breast Cubes (1 lb), Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct) or Falafel (12 oz)

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