What's for Dinner, Sat., Aug. 9, 2025 [View all]

Tuscan White Bean Soup, which I made with stock I had going from Deborah Madison's Greens Cook Book.
This stock has just about every summer vegetable in it you can imagine, from summer squash, chard, to eggplant. It asks for quite a few herbs, which I fortunately have: basil, marjoram, parsley. She got me on lovage, though. Don't have that this year.

It turned out to be quite delicious and I'll even have a little left over for tomorrow.

Salad is tossed greens, meaning butter lettuce, baby spinach, and ruffly green. Pear tomatoes, cucumber, and red onion with lemon vinaigrette.

Dessert: a few slices off a chocolate croissant and cold Earl Grey tea.