Peel, pit, and mash avocados in a medium bowl with sour cream, juice and salt and Frank’s Red Hot Sauce to taste. A food processor works great too. Just throw everything in (but the pits and skin) before you buzz it. Plop the guacamole in a dish and put the pit in the center and cover with plastic wrap to seal air out. Leave the pit in the center of the guacamole for the leftover guacamole and it won’t turn brown.
I was staying at a Seventh Day Adventist’s home for a block in veterinary school many years ago. She, of course, was a vegetarian as most SDA’s are. We had some wonderful meals. Lentils with Spinach was one of them so I snagged her recipe.
Hummus can be used as a dip or a spread. We used baked rice crackers and carrot chips for dipping or spread it on pita pocket sandwiches. Refrigerate or freeze the leftovers.
Potato Leek Soup recipe is great for the winter months. It’s hearty and filling and has oodles of nutrition if you grow your own stuff! If you like creamier Potato soup, add a dollop of Sour Cream or Low-Fat Quark to the bottom of the soup bowl before you fill the bowl.
This recipe for Green Bean Potato Salad was given to me by my neighbor in Moscow, ID. Most of the ingredients were from her garden. A bit salty, but great on a hot day. The recipe can be modified with goat cheese to make it less salty.
Greek Lemon Rice Shrimp Soup (also known as Avgolemono), is one of my favorite soups to serve for my Reiki classes. I keep the shrimp on the side for seafood allergies, but those people with thyroid problems (and that’s a LOT of people these days) really love the shrimp. It refrigerates well and doesn’t last long around our house. And it’s easy to make.