LUNCH!!!!

• Homemade chili with leftovers mixed in - grilled zucchini, red beans and rice and leftover steak
• Adam's Village Seed Bread with Doe's Leap goat cheese spread with garlic chives
• Watermelon chunks
• Ice tea

Last night, we picked purple beans from the CSA. Made a fresh bean salad on the fly.

Cold Lemon Purple Bean Salad

3 cups purple beans, trimmed
12 half medium red onion, sliced thin
1/2 cup feta, crumbled

Blanch the beans for 30 seconds in boiling water. You want them to stay crisp! Add the other ingredients and toss.

Lemon Vinaigrette

1/4 cup fresh lemon juice
1/4 cup olive oil
1 clove garlic, chopped
salt and pepper to taste

Place all ingredients in jar with lid and shake vigorously. Add to vegetable mixture and toss.