Yummy stuff last week.
I made a simple dinner of the yellow and red tomatoes, and basil, from the garden paired with fresh mozzarella, some diced onions, balsamic vinegar, and a bit of olive oil. We ate it with homemade bread. This was truly why I planted tomatoes and basil. Mmmmm.
Big Salad night is a favorite in our house and it's usually vegan. It always involves romaine lettuce, canned beans, diced onions, and mandarin oranges; the rest depends on what we have on hand. This week we had green peppers, canned corn, and walnuts. Nate prefers his without dressing:
Lastly, I re-made Curried Couscous with Broccoli and Feta. I skip the feta in this recipe - I think the flavor is just too overwhelming, which makes it another vegan meal. It's truly fabulous and easy; I double the portion for lunches and dinner the next day, too.
This week will be a short one due to our upcoming vacation. We'll probably do a lot of eating out of the fridge, getting rid of the perishables. Maybe I can come up with something creative...