Turkey & Harissa Aioli Pita Pockets

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef, scallion whites, garlic powder, a pinch of salt, and pepper. Cook, breaking up meat into pieces, until beef is cooked through, 4-6 minutes. • Taste and season with salt and pepper if desired. Carefully drain any excess grease from pan. TIP: Blot excess grease from pan using a paper towel and tongs.

• While beef cooks, quarter lemon. Dry lettuce thoroughly. Trim and discard root end from lettuce; chop into bite-size pieces. Halve tomato lengthwise; slice into ¼-inch-thick half-moons.

• In a large bowl, whisk together 2 TBSP olive oil, ½ tsp sugar, juice from half the lemon, and a pinch of salt and pepper (4 TBSP olive oil and 1 tsp sugar for 4 servings).  • Add lettuce, tomato, and scallion greens to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired. 

• Wrap pitas in damp paper towels; microwave until warm and pliable, 30-60 seconds.  • Halve pitas; gently pull apart to create pockets.