Our dinner was Honey Ginger Carrots and steamed green beans with crumbled bacon. That, and wine. (Szechuan green beans would have been a better match, but our week+ old beans needed a little face lift before consuming)
I also made tabouli for lunch tomorrow to use up some of our cucumbers and tomatoes.
Even though we still have an abundance of summer squash, I feel as though we've made a serious dent on our veggie supply tonight!
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