Still 70+ degrees, still grillin’.
Grilled portabello mushrooms ( marinated in 1/4 cup low sodium soy sauce, 1/4 cup balsamic vinegar, 3 tbsp olive oil, and fresh garlic)
Garden salad of greens, fresh dill, carrots, red bell pepper, cauliflower, and broccoli
Bean, corn, and quinoa salad (Saute’ 1 onion and garlic in canola oil until lightly browned. Add 3/4 cup quinoa, 1 tsp cumin, cayenne pepper to taste, and 1 1/2 cup vegetable broth. Bring to a boil and then cover and simmer 20 minutes. Add 2 cans of black beans (drained and rinsed) and 1 cup frozen corn. Heat until warmed through. Add 1/2 cup chopped fresh cilantro. Serve warm or chilled.)
Strawberries and grapes