Now I wish I’d planted zucchini ….

In addition to a salad from my garden (crunchy leaf lettuce, cuke, and my first TOMATO that’s not a grape tomato) ….

Fresh local corn on the cob,

And homemade black bean burgers with chipotle mayonnaise. Blueberry pie from the farm market.

Source-https://www.food.com/recipe/onion-lentils-and-rice-30698

INGREDIENTS
UNITS: US

3 tablespoons olive oil

3 medium onions, sliced (not diced)

3 1/2 cups water*** I used half veggie broth & water

1 cup lentils***I used green

1 cup rice

2 teaspoons cumin

1teaspoon salt


DIRECTIONS
Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
Remove 1/3 of the onions and set aside.
Continue cooking the rest of the onions until dark brown and black in places.*** I have found black caramelized onions are bitter to my taste, so I keep a close eye on the onions.
In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
Cover and simmer 15 minutes or until rice is tender.


I added in some spinach & a few cut in half cherry tomatoes
Remove from heat and stir in the well-browned onions.
Cover and let stand for 5-10 minutes.
Serve!

garden, zucchini from the garden with Tony's seasoning, garlic powder and Parmesan cheese, potatoes from the garden, tomatoes from the garden and my first two ears of Ambrosia sweet corn 🌽 from the garden. I picked a few ears of corn a little too early. Still it tasted so sweet. Corn should really be ready by Saturday and then we'll be giving it away.

Macaroni and cheese

chunks of tomatoes in cottage cheese, sprinkled with lemon pepper

Raspberry, orange and lime sherbet for dessert. Hubby eats the green. I hate lime .... Lol lol.