Avocado Slaw Dressing
(Serves 4)1 avocado, peeled and seeded
1/4 cup white vinegar
2 tablespoon water
1 tablespoon sugar
1/2 teaspoon cumin
Blend all ingredients in mini food processor.
(Serves 4-2 tortillas each)1 cup plus 1 tablespoon masa harina
1/4 teaspoon salt
3/4 cup cup water
Combine masa and salt in mixing bowl. Mix in water. Knead until dough forms.
Divide into balls, 2 tablespoons each. Flatten into tortillas.
Grill for 30 seconds on 1 side, then flip to cook an additional 30 seconds.
My tacos today were topped with beef loin strips, grilled and seasoned with my homemade taco seasoning. 1-8 ounce steak served 4 when sliced thinly with an electric knife.
Split Pea Soup
(Serves 4)Saute scallion, celery and carrot in buttery spread.
1 tablespoon Earth Balance Buttery Spread
1 scallion, peeled and diced
1 stalk celery, diced
1 carrot, peeled and diced
Add stock, turmeric, split peas and potatoes.
4 cups low sodium chicken stock
1 teaspoon turmeric
1 cup yellow split peas
2 red potatoes, peeled and diced
Bring to a simmer and cook for 1 hours. Add more water if necessary. Using an immersion blender, puree vegetables to make a cream soup.
To reheat the soup for the picnic for 2, I cooked 1 1/2 cups split pea soup with 1/2 cup water and added to a preheated thermos. (to preheat thermos, add boiling water, then drain prior to adding the hot soup.)
Our picnic today was at Teter Lake in Barbour County, West Virginia. The fall colors were at peak. Can you think of a better background for a picnic than this?