About the Dish

Per Serving
Calories 740
Total Fat 31 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 1210 mg
Total Carbohydrates 85 g
Dietary Fiber 7 g
Sugar 22 g
Protein 40 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Hefeweizen Shandy

The number one way to pair food with anything is to look for like flavors. The perfect example is cake and ice cream. Do you want something that complements the sweet cake or do you want it to clash? (We would hope the answer is a complement.) For this Greek salad with lemon, we would pair a shandy that is flavored with lemon. We suggest a sweeter beer such as Atlanta’s Pontoon Brewings Double Amp Shandy. Double Amp is a shandy with hefeweizen as the base with lots of added lemon and lime.

Pontoon Brewings Double Amp Shandy

Semillon-Sauvignon Blanc - Bordeaux, France

The dish has beef, but the sauce determines the predominant flavor, and a white wine will pair better than a red. White Bordeaux has the creamy silky richness and a lemony backbone that will complement the sauce well.

Chateau Carbonnieux, Bordeaux Blanc, France

METHOD

1
MISE EN PLACE • Cut or tear leaves into bite-size pieces. • Thinly slice cucumber. • Halve and peel onion. Thinly slice 1 half; dice remaining half. • Zest, halve and juice lemon.
2
• In a bowl, whisk together yogurt, half of dill, half of oregano, lemon zest and juice and 1 tablespoon olive oil. • Crumble in feta.
3
• Place a skillet over medium-high heat. • Brush pita on both sides with a total 2 teaspoons olive oil. • When skillet is hot, add pita. Toast until browned in spots on bottom, about 2 minutes. • Flip, and toast until lightly browned and warmed through, 1-2 minutes. • Cut each pita round into 6 wedges. Keep warm
4
• Add 1 teaspoon olive oil to skillet. When oil is hot, add beef and chopped onion. Cook, stirring, until beef is browned, about 5 minutes. • Stir in remaining dill, remaining oregano and Steak & Brisket seasoning.
5
• Divide lettuce, cucumber, tomato and sliced onion between 2 plates. • Top salad with hot beef. • Drizzle some yogurt sauce over salad. • Serve remaining sauce on the side with pita. Enjoy!

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