Today's cooking included the challenge of using up some of the produce I'd amassed over the last week - either from my garden, the farmer's markets, or as gifts. For both meals, I was able to make enough of the meal a substantial vegetable dish, that I could do a vegetarian day for me, with added protein for the boys.
Lunch was fried up bluegill (thanks to my son's fishing yesterday), with a vegetable parmesan on the side using my eggplant and zucchini in tomato sauce, and pear crumble for dessert. Dinner was crock pot pork chops with roasted cabbage and potatoes.
I loved that I had a variety of vegetables to work with, and was able to create yummy dishes without recipes that the entire family enjoyed. The kicker was being able to fill up on veggies instead of meat. Makes for a happy woman.
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