Jill’s Jumble

I’ve been having fun experimenting with some sprouted corn tortillas that I bought.  They work great for quesadillas!

I also topped one with a quick guacamole.  It was really good that way too.  I think I’ll be needing to keep avocados on hand more frequently!

So yummy!  And it should make great camping food too!

My husband and I have joined a few CSA’s this year. Today was our pickup day for the one at Stony Loam Farm. They’ll be providing our veggies all summer long. I got to meet the farmers and pick up the very first set of veggies! We’ve been having some crazy weather here lately so apparently this haul isn’t overwhelming but I think it’s great.

Tonight’s dinner was a salad made from the redder of the two heads of lettuce with a couple of the radishes. I also threw on some chick peas I’d prepared the other day, some goat cheese and a half an avocado that I had lying around. The turkey I was cooking to go along with it didn’t actually get cooked through until well after we’d eaten. I did eat some of the crisp skin while it was still hot, but really the salad seems to have hit the spot.

So after a period lacking in creativity when it came to food, I’ve picked up on being adventuresome! I’ve been craving some easy summer salads that would work well as a meal. The last two nights the salads have had a quinoa base. Leftovers work well in bento!

This bento contains cut up baked chicken thighs, soaked and cooked quinoa, and steamed broccoli, asparagus, and carrots. I also had a side of soy-ginger dressing. I was attempting a bit of a landscape theme so you would see a cliff of chicken “rock”, a sky of quinoa, and a forest of veggies.

Of course I then had more veggies so the forest overgrew the rocks!