Smoked Salmon Wrap

Smoked Salmon Lavash Wrap with Spicy Greens, Fresh Cucumber and Sprouts with Savory Lemon-Dill Cream Cheese Spread

(Makes 1 lunch portion)

Ingredients:

1 whole-wheat lavash

• Savory, Lemon-Dill Cream Cheese Spread (recipe below)

1 cup wild arugula greens, loosely packed

4 oz sliced, smoked salmon

¼ cup alfalfa sprouts

1 small Persian cucumber, sliced length-wise into thin matchsticks

Preparation:

-Place the lavash vertically in front of you, and spread the Lemon-Dill Cream Cheese spread over the entire lavash; next, sprinkle the arugula leaves into a neat row about 1” from the bottom of the lavash, and top with the sliced, smoked salmon; next, add the alfalfa sprouts over top, and finish off with the matchstick cucumber slices.

-Fold the bottom of the lavash over the ingredients, and continue to roll the lavash upwards, wrapping all of the ingredients fairy tightly. To store, you can cut the wrap in half diagonally and wrap each half in parchment paper, foil or plastic wrap and keep refrigerated until you're to eat; or, keep the lavash wrap whole and wrap in the parchment, foil or plastic wrap, keeping it refrigerated, and slice in half once you're ready to eat; serve with some reduced-fat, kettle-cooked potato chips or fresh fruit such as honey-dew melon on the side, if desired.

Savory, Lemon-Dill Cream Cheese Spread ingredients:

2 oz cream cheese

1 teaspoon mayonnaise

1 ¼ teaspoon lemon zest

1teaspoon lemon juice

1 tablespoon fresh, chopped dill

• Pinch salt/pepper

Preparation:

-Add all ingredients into a small dish and mix together thoroughly until well-blended; use immediately, or cover with plastic wrap and store in fridge until ready to use.

Barefoot Contessa Split Pea Soup

Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water



Directions
Watch how to make this recipe.
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.