Sunday light dinner

Tonight we were still recovering from our huge brunch of blueberry pancakes and scrambled eggs, so we went for a simple vegan dinner: green beans with walnut-miso sauce and soba (buckwheat) noodles, with another glass of homemade ginger ale.

And for dessert:



Local peaches (first of the year!) with a glass of Milk Thistle Farm milk.

Saturday lunch

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.