Friday Feast

Salad topped with Tuna Burger, Parsnip-Carrot Soup

1) Cocktail: Pumpkin Spiked Lemonade

It's always fun to sip a cocktail while playing in the kitchen...

In a tall glass...

4 ice cubes

2 spoonfuls of Pumpkin Sorbet

1.5 shots of vodka

2 shots of ginger ale

fill with lemonade

2) Parsnip-Carrot Soup

Peel and cut into chunks: 3 parsnips and 3 carrots

Boil them until soft, then mash or puree (save the water!)

Heat 1c heavy cream, season to taste, add 2 tbsp mustard of choice

Add parsnip/carrot mash

Add the leftover water until desired consistency is reached

Garnish with chopped green onion and tomato

3) Tuna Burger

In a large-ish bowl, beat 1 egg

Add 1 tbsp milled flax seed and 1/4c quick oats

Chop and add 1 large stick of celery and a little bit of onion

Add garlic & onion powders (to taste)

Add 2 cans (drained) of tuna

Mix it all up, and add ranch dressing until it doesn't look too dry (but don't let it get too wet...)

Heat a flat non-stick skillet and cook the burgers, 3-5 minutes per side

4) The Salad

50/50 blend spring mix/spinach

sprouts

chopped carrots

chopped radishes

chopped cucumber

chopped tomato

top with tuna burger and salad dressing of choice

The Meal

White Wine (Espuela del Gaucho "Torrontes")