Mid Week Fresh Cooking: Broccoli Leaves Pesto Fettucini, Chickpea Garden Salad Sandwich and Lentil Daal.

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.

Another Vegetarian dinner, Zucchini Pesto Spaghetti.

This is one of my favourite dish that is simple, low cost and delicious.

The zucchini is from the garden of course. We always have this dish when the zucchini is in season. 

I mixed in the homemade pesto that I froze in small little jars and added in chopped almond for a bit of texture.