Our mid week fresh cooking last week was super quick and simple to prepare.
I used the last harvest of broccoli florets and leaves from the front garden and made pesto for a quick vegetarian lunch.
For the next day, I soaked some dried chickpeas and boiled them before crushing them with a bit of canned chopped tomato, lettuce leaves, parsley and mayo. I paired that with lettuce and kale leaves from the garden for a quick sandwich.
The majority of the canned chopped tomato went into this yummy vegetarian dinner of lentil daal. I used lots of onion and ginger for this to support our immunity during the cold blast in Melbourne during that time.
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