carrot zucchini chickpea fritters on a bed of baby spinach, corn and tomato salad, and vegan tzatziki.
This was good. The tzatziki was thicker than I'd like, but otherwise really nice. I used dill rather than mint in it, because I'm more a dill person than a mint person. If I had a better blender, you wouldn't get the occasional little grit of cashew, but I'm okay with that at the moment. It goes well on the fritters. Altogether, this lunch took advantage of the bounty of summer, with about 10 different kinds of vegetables.