This assortment of Asian vegetables (above) was served as a salad. Leftovers went well with some noodles for an easy but filling lunchtime treat the next day (shown below).
|this mixture of cooked barley, green peas, corn kernels, carrots and chickpeas made a tasty side dish to a Mediterranean-inspired meal...the chewy grains of barley were a great substitute to pasta|
|having a variety of chili peppers growing in pots proved to be so handy for tossing into salads and soups|
|from salad dressings to marinades, there are so many uses for these calamansi or calamondin lemons|
|grapefruit for an anytime of the day snack|