Yesterday I cooked butternut squash with lentils, chopped onion, and fresh greens from our garden, seasoned with curry, turmeric, and ginger. There was enough to have as our main entrée for supper last night and again tonight. We had different side veggies each time, tonight’s being fresh organic beets, cauliflower, asparagus, and organic greens. For our salad, Carol fixed romaine lettuce, sweet bell pepper, sliced cucumber and radish, and avocado slices. It was delicious.
