The combination of rain and sun has resulted in a glorious garden, which is resulting in a large amount of delicious produce and with that meals filled with vegetables. Thanks to some coworkers I’ve had a steady supply of beets and swiss chard, and thanks to my garden I now have large amounts of tomatoes and carrots – a vegetarian paradise! When it came time to cook everything I relied on the Top Chef motto of “what grows together, goes together” and combined anything and everything to see what would happen. At the end of the week I had a little bit of everything but with the exception of the tomatoes I didn’t have enough of any of thing to make it a feature. So everything got tossed together with some quinoa in the ultimate tribute to summer vegetables.
I topped mine with some greek yogurt for dinner and had it “naked” for lunch the next day and both ways were amazing. This is one of those dishes that is guilt free, even if seconds are involved!