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,…
Tonight we had baked potato, fresh corn-on-the-cob, quartered beets, beet greens, carrot chunks, Brussels sprouts, leek, and asparagus spears on our supper plate. I had salsa on my baked potato, a combination with pizzazz that I really like. Our salad plates had baby spinach leaves with sliced white button mushrooms,…
It’s said that a simple guideline to the nutritional value of a meal is its colorfulness. Our supper last evening qualified. It was colorful, delicious, and nutritious. [Beauty and taste are in the eye and tongue of the taster; the nutritional value is objectively verifiable!] What you see are carrots,…
