Avocado, cucumber, feta, olive oil and spicy chili for a kick. I love this for lunch, for me, especially since one avocado is enough for two days. Haven't tried serving it to my kids yet, though they might enjoy having the choice of what to include. Except that one of them doesn't like lettuce, cucumber or avocado.
Yes, again. Tortilla soup for dinner. From yesterday's leftovers. What a great camping trip!
It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.
Another one from The Commonsense Kitchen, p 327. How can anyone resist a meal with a name as fun to say as "Rico's Tacos?" It rhymes. And rings of a party with warm sea air where fairy lights hover over tables lit by flickering colored votives. The 1970's version of these candles, that I remember from my toddler-hood on the island paradise of Aruba.
On p.100 of the May issue of Sunset Magazine, this recipe is a combination of eggs, kale, avocado and spices over rice. For ours, I'll add on the crock pot korean spare ribs we've been making for years. More details on that later.