I may not have a picture of the sandwiches we had with this delicious spread that Elizabeth made, but I do have some pictures of the beautiful setting where we were able to enjoy them.

Roasted Pepper Sauce
(from Williams-Sonoma Mayo Clinic Cookbook)

2 cups roasted, sliced red bell peppers
1/4 cup plain nonfat yogurt
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon ground pepper
1 teaspoon dried oregano

Combine ingredients in food processor and process until smooth.

13 calories per tablespoon

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I finally made this again and took a picture!

I also tried a new bread recipe – Soft Wrap Bread. It turned out to be soft, but not very pliable, so while it was actually quite delicious, it doesn’t make a very good wrap. However, it seems a majority of the reviewers say it is pliable; I guess I’ll have to try it again.