Sunday, August 22, 2010


So, I have been cooking this week, but also really busy. As usual. Calico beans (with fresh limas from the farm), tabouli (but with no onion and using quinoa instead of bulgur), chile relleno casserole (light on the cheese with added spinach)...

Today's lunch started out as this:

and turned into this:

2 small onions
1 clove garlic
1 small summer squash
3/4 cup chickpeas
chopped tomato
curry power
oil to saute the veggies
tiny pat of butter on top


j. said...

wow, that looks good. I'm amazed that you didn't just slice and eat the *really red* tomato. It's so deep a red, at first I thought it was a hunk of liver, or something!

Marcia said...

I usually do just slice the tomatoes...that was a *little* past it's prime.