I made Beans and Greens for lunch on Saturday, using turnip tops from the great salad turnips I buy at our local farmers' market. I cooked 1 ½ cup of dry white beans yesterday, so lunch came together quickly. I sent a picture to the vendor who sold me the turnips, and he plans to use it and the recipe in his e-newsletter. I have enough for about three more lunches.
We had the rest of the turkey-spinach loaf for dinner on Saturday. My husband finished the quinoa salad, while I made roasted asparagus, mushrooms, and cherry tomatoes for myself. I will probably use the leftover roasted vegetables in a pasta salad, although they might also be a great pizza topping.
Although we have had some thunder in our area, the rain appears to have missed us. Drat.