The Language of Lunch


This picture really has nothing to do with my blog content today. I just thought it was a great opener! The palomino above was having a good time as he was turned out into his daily outdoor pen. And I just happened to be looking in the right direction when he decided to kick his heels up.

But instead of horses today, I thought we\’d focus on a little recipe we came up with around here for lunch.

Food is always the way to my man\’s heart.

The trick is having food ready for him when he comes up from the barn – and food that is relatively healthy, which still appeals to his taste buds. So recently – with a little inspiration from a certain, Evolution Cucumber Salad – we had these focaccia (Italian pronunciation: [foˈkattʃa]) melts for lunch:


Simply top fresh focaccia bread with a sandwich meat or tuna salad, and a cheese and stick the open-faced sandwiches under the broiler for a few minutes.

Meanwhile, peel and cut one avocado,  an equal amount of cucumber and washed cilantro into a small food processor:


Add a pinch of sea salt and half a serving of the secret ingredient:


Almost any type of yogurt works well, but mango and vanilla is my personal favorite with this dish.


Blend up the mixture well, but maintain a thick consistency. The result is better when the avocados are left somewhat \”chunky.\”

Finally, place a dollop of the avocado/cucumber/yogurt mixture on each of your open-faced sandwiches. It tastes best when the melts are still warm – the avocado mixture gives them the perfect balance of cool when the cheese is still hot and melty.




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