We just picked these succulent organic green beans from our garden. They were plump and delicious, as they should be. Mmmm...
A little sickness struck us this past weekend, which was inevitable with the start of school, so we made some soup with what I had on hand. I made use of vegetable broth, potatoes, collard greens, kidney beans, onions, garlic, spices, salt, and pepper. It was a large batch that lasted a couple days and it was very soothing to those of us who started getting a slight fever. We alternated this with organic creamy tomato soup.
Quiche is a great way to eat meatless and cheap. I make my own wheat crust and use spices, sea salt, eggs, milk, and an assortment of veges, including mushrooms, carrots, onions, garlic, parsley, kale, etc...
This less than pretty picture is of the delicious tofu burritos we made a few days ago. They included sauteed tofu in olive oil and chili powder, paprika, and garlic,.. and fresh corn, refried beans, diced tomatoes, and wild and brown rice. It was very tasty!
Apparently, I have made red beans and rice a couple times in the last week and a half, both slightly different. This meal was served with organic mixed greens and the organic pomegranite acai berry dressing I recently refered to, and we each had either fresh sweet yellow corn or sweet white corn.
This version was simply served with lightly steamed organic kale and fresh baked bread with butter and honey.
Until next week.... Eat Well!!!