Dinner Bowl #73

 

Here we have a lemony lunch: Orzo with spinach, mushrooms, and lemon (recipe from The Hidden Veggies); buttery lemon tofu (recipe from Plant Based on a Budget made without asparagus); sauteed zucchini, and steamed carrots.

This is not really a pantry utilization meal, aside from the orzo, but it used what I had. I love this tofu recipe--so flavorful without having to plan ahead to marinate. I've made it before and I will make it again, I'm sure. The orzo was less exciting, but was a fine foil for the other things.

You see me eat a lot of carrots, I guess, but I do love carrots! And this zucchini recipe is my default for zucchini, too. Nothing wrong with having something safe and predictable, right?