Avocado tomato and feta in a pocket. Lunch or just a snack. Yes, I'm still on pita sandwiches today too.

 I started with a little pesto for a good basil flavor since there isn't any basil in the garden yet and I just like pesto.

 Slice up a tomato.

 Arrange the slices in there.


Slice some fresh feta

 made with milk from Tina Turner and Janis Joplin. I think this is Tina and her kid here. It's hard to tell, famous goats all look similar ya know? Straight teeth, perfect horns, and brown patches in all the right places.

 Ok, back to the sandwich. Fresh feta is so good!

 Slice open a ripe avocado... and just admire how pretty it is. But don't stand there too long or you'll never get any lunch made.

 Slice.

 arrange as many in there as you can

and top with some minced parsley.

 This might be the best little sandwich ever

soo goood.

Avocado tomato feta pockets
ingredients

• 1 avocado
• 1 tomato
• 3 or 4 slices of feta cheese
• 1 tablespoon minced parsley
• 1 teaspoon pesto
• 1 pita pocket

Today I made pesto with the blender.

I put in enough olive oil to generously cover the blades. I add more once I start blending.

I pack in as much basil and parsley as I can.

I toss in pealed garlic, as much as I think I can handle, that was four. I was a little cautious.

Some of the Walnuts because it looks like I've got a pretty full blender already.

Well, there was a little bit of room so I put in more walnuts

Now that's pretty. I know, it looks like green slime. It pretty much is.
Once everything is finely blended add salt to taste and toss in some Parmesan.

I put it on top of hot noodles with fresh cherry tomatoes and avocado.

And the rest I put in the freezer for later.


1-2 cups of Basil and or Parsley
about a cup of Walnuts, Pecans, Pine nuts, or even almonds work too
4 cloves of Garlic, pealed
salt to taste
About 2 cups of olive oil
1/4 cup Parmesan cheese

 I tried really hard to remember what was in the mozzarella tomato salad I had One time at EarthFare. I really can't remember. I just know it was good and it was around supper time and the fresh mozzarella in there was soo good.
I didn't have any FRESH mozzarella so I got out Polly-O. I do have a recipe for fresh mozzarella but I haven't felt bold enough to try it yet.
  I went out for basil but I got a little distracted with the Cosmose.

 They were begging me to take pictures of them

So I did.
Then I did go inside and wash the basil

 I'm really not good at taking photos with my left hand, the buttons are all in the wrong places.

I cut up the tomatoes and





 I tried to think of what else might've been in the salad.
 I kind of thought there was garlic but I can't be sure

 So I compromised with garlic powder and some herb salt to taste.

 Then I served myself to see if I liked it. I did.

So I had some more.
It apparently isn't all that manly of a salad because none of the guys went for it.
Can't please everyone.

Ingredients

• 1 or 2 or a bunch of cherry tomatoes
• 1/4 Mozzarella
• 3 or 4 handfuls of Basil 
• 2-4 tablespoons Olive oil
• Salt to taste
• Garlic powder to taste

These are Perfect for a party! Fill and coat crepes ahead of time and refrigerate. Heat them just before serving.




slice the mozzarella cheese
Chop the chicken

Get out sliced ham.


Arrange slice of ham on each crepe;

then cheese,
chopped chicken,

and tomato.

Sprinkle with seasoned salt.

Fold over right and left sides of crepe


Dip rolled crepes in butter, then in bread-crumb mixture.

 Arrange in the pan and bake at 350°F 




Chicken Saltimbocca Crepes
 Fill and coat crepes ahead of time and refrigerate. Heat them just before serving.

• 10 thin slices cooked ham
• Seasoned salt
• 5 slices mozzarella cheese, halved (about 6-oz.)
• 10 cooked crepes
• 1 cup chopped cooked chicken
• 1 small tomato or Cherry Tomatoes, finely chopped 
• Seasoned salt
• 2 tablespoons grated Parmesan cheese
• 1/2 cup fine dry bread crumbs
• 1/4 cup melted butter or margarine

Place one slice of ham and half slice cheese on each crepe. Top with chicken and tomato. Sprinkle with seasoned salt. Fold over right and left sides of crepe and roll up. Combine Parmesan cheese with bread crumbs. Dip rolled crepes in butter, then in bread-crumb mixture. Heat in shallow baking pan at 350°F 177°C) for 20 to 25 minutes.  Makes 10 crepes.