Tortellini with pesto and garden salad

The pesto I made earlier (see today's previous post) went over cheese tortellini for a quick dinner. Two heaping teaspoons were plenty for the one bag of tortellini, so we'll be making pesto garlic toast for dinner tomorrow and freezing some more sauce.

The salads we served were all greens from our garden, red leaf, green leaf, spinach and sorrel. Green pepper from the garden. Carrots and cucumbers from the store. Dehydrated peas from Forks Mediterranean Deli. I had Newman's Own Sesame Ginger dressing. Child has vegan Goddess Dressing. Husband had Annie's Cowgirl Ranch.

To keep the meal vegan, watch your dressings and I recommend a tofu-spinach ravioli for the tortellini.

Sandwiches and salad

Got an applewood smoked ham quarter for $3 at Target. It's certainly not a quality ham or a big ham, but it's sliced for sandwiches and has 1.66 pounds. I heated it with water in the crock pot.

We made sandwiches on bagels from NY Bagel & Deli in the 25th Street shopping plaza, leftover mozzarella from Calandra's in Nazareth, and that kale-zucchini-cream cheese dip from Lost Gourmet at the Pheonixville Farmers Market yesterday.

We served with an Asian style salad that began life as a Fresh Express Very Veggie with some greens and sorrel from my garden, dried peas, dried pineapple, cucumber and Newman's Own Ginger Sesame dressing.