We had leftover hamburger stroganoff over mixed brown and wild rice, along with microwaved green beans from our garden.
After dinner on Monday night, I made a pasta salad that I will eat for lunches the rest of this week. I wanted to use up another jar of that zucchini relish that I made last fall that was unimpressive. I cooked 255 g of Trottole 3 color pasta. I combined the juice from the relish with an oil and vinegar dressing that I made, which has been sitting in the refrigerator since lettuce and spinach became unavailable at the farmers market due to the heat wave we had a while back. After tasting the dressing, I added some maple syrup and a bit of Dijon mustard. For vegetables, in addition to the zucchini relish, I used chopped red onion, a chopped long red bell pepper, sliced celery, thinly sliced carrot, a cucumber that is a variation of an English cucumber, and cherry tomatoes from our garden. I will see what it tastes like tomorrow at lunch.
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