One of the things I love most about a summer vegetable garden- fewer trips to the grocery store! We have a small garden growing this summer (next summer will be much larger!) We have cucumbers, kale, spinach, tomatoes, and lots of herbs growing. For this meal, I literally looked through my pantry, found some quinoa, lentils, and tahini. Then went to the garden to see what was ready: grape tomatoes, spinach, parsley, and chives. I cooked the lentils and quinoa. I added the chopped tomatoes and spinach towards the end so they didn’t turn to complete mush. I mixed some tahini with water, finely chopped chives and parsley and a bit of minced garlic , salt, black pepper, and nutritional yeast. It was delicious warm, but even better the next day cold! So simple, and no need to take a trip to the store for dinner!
And here’s some geese out for an evening swim on our lake.