Storm. It is a word that describes many things. A thunderstorm, a lightening storm, a hurricane, a tornado, a wind storm. A stormy mood. I have those. I am sure that those around me do not always enjoy my storms...but I enjoy watching actual storms come in across the mountains. Price and I will go up on the Blue Ridge Parkway and watch storms come in from far away. The sky goes dark and lightening comes up and hits a tree with a resounding crack. I know of little that can be more appealing. It is especially fun when you go up with a picnic and eat lunch or dinner as the storm comes in. I usually take Turkey Avocado Wraps and Pasta Salad...along with apples or bananas or pears and cookies. The recipes follow...Enjoy!
Turkey Avocado Wraps (serves 2)
Ingredients: 2 tbsp herb mayo (see recipe below), 1/2 lb sliced deli turkey, 4 big lettuce or 6 small lettuce or spinach leaves (anything but iceburg!), 2-4 tomato slices, 1 sliced avocado, 4 red onion rings, 2 slices good cheese such as gouda, provolone, or munster, 2 sun-dried tomato wraps
Directions: Spread half the mayo on each wrap. Layer half the lettuce, tomato, turkey, onion, cheese, and avocado on each wrap. Fold in a burrito fold.
Wraps may be refrigerated and served up to 6 hours later.
Herbed Mayo
1 cup mayo
4 tbsp of any combination of any of the following herbs: oregano, basil, parsley, marjoram, thyme, or savory
Mix all ingredients together in a bowl. Chill for 30 minutes. Can be stored in air tight container for up to 1 week.
Pasta Salad
Ingredients: 1 box whole wheat pasta, 1 large diced zucchini, 1 large chopped carrot, 1/2-1 16oz bottle italian dressing, 1 large diced tomato or 8 quartered cherry tomatoes or 16 halved grape tomatoes, parmesan cheese for sprinkling...if serving as a meal add 1 c. pepperoni mini’s
Directions: make pasta according to package directions adding the carrot to the pasta water at the very beginning. Add the zucchini in the last 3 minutes of pasta cook time. Drain and rinse pasta with cool water. Add dressing to taste and mix in the tomatoes and pepperoni if using. Chill thoroughly before adding the cheese. May be made up to 24 hours in advance. Can be stored in an airtight container in the fridge for up to 1 week.
Enjoy!
