Usually on weekdays, lunch consists of leftovers from previous nights' dinners. But when we get back from the market on Saturday afternoons we often make a light meal out of something we need to use up or something that won't store well.
Today: a stir-fry of broccoli and tofu, flavored with garlic, ginger, and soy sauce; plus the leftover quinoa and summer squash dish. This local broccoli had lots of big, dark-green leaves, which we chopped up and tossed in. Broccoli leaves are apparently very nutritious, and we can vouch that they're tasty - they're flavorful and comparable to kale in texture.
Importing a tradition from the Simmons-Thrall household, this was followed by lunch dessert:
A fruit salad of local raspberries, blackberries and peaches.
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