• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a medium bowl, combine beef, cumin, ½ tsp oregano (1 tsp for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. (You’ll use the remaining oregano in the next step.) Form into 6-8 meatballs (12-16 meatballs for 4). • Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes. Wash out bowl. **Swap in organic beef for beef.**

• While meatballs roast, quarter lemon. Quarter tomato; slice into ½-inch-thick quarter-moons. Trim and slice cucumber into ½-inch-thick rounds. • In bowl used for meatballs, whisk together remaining oregano, juice from half the lemon (whole lemon for 4 servings), and a pinch of salt and pepper to taste. Add tomato and cucumber; toss until well coated. Refrigerate until ready to serve.

• In a small bowl, combine yogurt and feta. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season feta sauce with a pinch of salt and pepper to taste. • Toast pitas until warm and pliable; cut in half.

• Place hummus in a second small bowl. Transfer meatballs to a second medium bowl. • Arrange hummus, cucumber salad, feta sauce, and meatballs on a large board or platter. Add toasted pitas and any remaining lemon wedges to the board. Serve family style so that everyone can build their own pita sandwiches! ***Ground Beef is fully cooked when internal temperature reaches 160°.***