CHEF JEFF — ONE BYTE AT A TIME: Roast Beef Pita Pocket with Corn-Tomato Relish

Check out this cool idea for a warm, summer evening dish.

Roast Beef Pita Pocket with Corn-Tomato Relish

1 cup corn kernels

1 cup diced/chopped tomato

1 tablespoon balsamic vinegar

2 tablespoons bought diced/chopped red onion

Salt and freshly ground black pepper

2 6-inch whole-wheat pita breads

½ pound sliced lean deli roast beef, cut into strips

Cut corn from cob. Bring small saucepan of water to boil. Add corn. As soon as water returns to boil, drain. Mix corn with tomatoes, vinegar, onion. Add salt, pepper to taste. Put pita bread in oven to warm slightly. Do not let it get too crisp. Cut breads in half, open pockets. Spoon half relish into pockets. Add roast beef, finish with remaining relish.

Yield: Serves 2.

Approximate nutritional analysis per serving: 450 calories, 8.4 grams fat (2.4 grams saturated, 89 milligrams cholesterol, 40.9 grams protein, 56.7 grams carbohydrates, 7.9 grams fiber, 420 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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