Embracing the garden-to-table life with my better half! Yesterdays lunch featured my “heatwave fighting” kale straight from our garden—both classic and dino varieties. Can’t wait to share how I used this harvest of kale for our lunch below . #GardenToTable #HomegrownGoodness“

I used all the veggies and fruit we had left over from the week.

I made a vegan dressing.

Added veggie smokey veggie-bits.

Added Lots of pickled veggies.

Grabbed some tortilla chips.

And we enjoyed a great salad with a small harvest from the garden.

The amount of produce we harvest for each meal keeps increasing every week. In previous years, we typically started the summer with small harvests for breakfast and lunch, and two large salads for dinner. However, now that summer is in full swing, we’re anticipating having four large salads each day, just like we did in the last two summers. We’ll also use the smaller morning harvest for smoothies, tofu scramble, and more. I’m eager to show how we incorporate the garden’s harvest into every meal, whether it’s just a handful of kale or an entire large bowl. We’re grateful for another summer filled with homegrown food!

Have a great weekend. If you’d like the full recipe for this let me know. Id love to be forced to write it down.