11 Likes
I made some soup yesterday using a soup mix which includes an assortment of legumes and grains. One cup of mix is cooked in four cups of chicken broth, two cups of water and a 28 oz can of tomatoes. I added an onion and some celery and carrots. I had another serving for lunch today and I have enough for lunches this week.
11 Likes
Such a fun walking area, too!
Shredded zucchini and parm wrap, around a filling of chicken Caesar salad w/ tomato. A delicious way to use up the last of the frozen/shredded zucchini from summer 2025. The blogger mentioned that the recipe originator said squeeze the shred if thawed from frozen, so I did. My yield was only 2 (not 4) sandwich-sized wraps from 4 C frozen zucchini with the 1/2 C parm and 1/4 C almond flour plus some cumin and garlic powder and one egg.
11 Likes
Yum and such a pretty plate!
Grilled Cheddar/ pickle relish on whole grain bread. Arugula salad, figs, vinaigrette.
Crème pat, raspberries.
5 Likes
Thanks! Plate is from Heath Ceramics.
2 Likes
Toasted whole grain bread spread with garlic /chive Boursin, thinly sliced red onion.
Cuc and tomato salad on the side.
7 Likes
And lox! 
1 Like
A mess of leftover crispy AF taterz from Saturday’s dinner with two fried eggs from my buddy’s hens. Hawt sauce for the kick.
5 Likes
Yes, definitely smoked salmon there, not lox.
Four way focaccia, oil cured blk. Olives with rosemary, green olives, sprinkle tomatoes, onions with thyme.
Salad with St. Agur, hazelnuts, lemon vinaigrette.
Can’t get pics to post 
2 Likes
Smoked turkey baked chimichangas, a frequent favorite meal here. This batch was made on smaller than usual tortillas so yielded 16. A couple of lunches this week and some frozen for future lunches.
5 Likes
