I made a pasta salad with garden rotini, peas, corn, carrots, diced onion, mushrooms and black olives. Added shrimp and then let the family use their own salad dressing.
Stirfried cabbage, bok choy, and tofu, seasoned with ginger, garlic, and Bragg's amino acids. Topped with slivered toasted almonds and sesame seeds. Prepared by the 15 year old, who makes lunch for home-ec.
Getting ready to fix lunch. Was going to be black beans and rice, but since I am feeding an extra person, I will add a can of red kidney beans as well.