Having been away for a couple of weeks, I was happy to get back in the kitchen. I made a broccoli cheddar and onion quiche, a pot of vegetarian chili with beans, potatoes, and soyrizo, and lemon vinegarette. We had enough patty pan squash to harvest so I also prepared that to go with dinner by tossing it with olive oil, salt, pepper, thyme, and roasting it. Topped it with fresh parsley, also from the garden! Score!
