What I Made – Week 3

A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!

I also made a quiche but we ate it before I got any photos! It doesn’t look like much here, but most of these meals made big batches that we enjoyed as leftovers all week.

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