Tonight we have had a meal made from vegetables picked from the garden, the first this year.
We had roasted beetroot, beetroot peeled and chopped into bite sized pieces roasted in oil, balsamic vinegar, water, garlic (from the garden) and thyme (from the garden).
I also made up a lasagne with kale and courgette. I shredded the kale leaves and cut the courgette into chunks and steamed both when they were cooked I added ricotta, goats cheese and two crushed cloves of garlic (from the garden). I made a white sauce with oil, flour and milk to which I added mustard. I layered the lasagne up and sprinkled grated parmesan type cheese on top and bunged in the oven at 190°C for about 25 minutes.
We were so hungry I did not get a picture and there is none left, it was very tasty.