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On the burner today was pasta, whole wheat cooked in water spiced with Hymalayan salt and olive oil
The topping: diced & simmered garlic, JalapeÃ±o, cabbage stem, dried tomatoes and fresh basil leafs (from my van's nursery)
Later to be mixed with Lebanese Labane (type of Mideast strained yogurt) and a garnish of shredded basil leafs.
While the pasta cooked I prepped the topping, while the topping simmered I prepped the salad (cabbage leafs massaged in olive oil, sliced radish & cucumber all dressed with olive oil and fresh- squeezed lime juice.
Also nibbled on some chives (green onion) growing all around, as you can see.
What's for lunch?
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