brunch cooked with eva: sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder, and fresh squeezed lime served in toasted corn tortillas
* = from my garden
snacks/dinner: about 15 newman’s o’s- chocolate creme; frozen cherry lemonade; popcorn with nutritional yeast and braggs; quinoa salad made by nate