Split pea soup
One of my husband’s favorite soups is split pea. So easy to make. Just cook split peas for about an hour. When they’re soft, make a sofrito of onion, celery, carrots, and whatever else appeals to you. This time I added a half bag of frozen corn.
For my serving, I sprinkled some brown rice on top, and then some sour cream, with a sprinkling of Cajun seasoning. After the picture was taken, I sprinkled on some of the feta cheese (with basil and dried tomatoes) that you see in the picture.
The bread is a homemade loaf of white whole wheat with about a cup of sunflower seeds added – mmmmmmy favorite! The avocado on top is spread with a fork so as to make the little gullies for the lemon or (today) lime juice to collect in. A sprinkling of Vege-Sal = pure heavenly bliss. On days that I want extra spice, I use Tony Chachere’s Cajun seasoning salt. The tomatoes relish a light shower of balsamic vinegar.
The tomatoes, sprouts and avocado plate is a staple with just about every lunch. I grow the sprouts from a combination of seeds that I order from Amazon. It takes about five days to make a batch, and about five days to eat a batch. Pretty convenient, eh?
Adventures of Dorrie Anne 
That all looks great! Is the bread homemade, too? I’ve never been an avocado fan unless it is made into guacamole of some sort, with vinegar, lime, a little salt, maybe some diced tomatoes and onions. That looks like what you might have on the bread?
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Yes – homemade bread! White whole wheat with sunflower seeds.
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