In season

Today for lunch I made butternut squash soup using half a squash left over from my Dinner for Henry Pizza. I modified this  healthy recipie, adding milk at the end to add some bulk and thicken it up a little bit- though if you wanted to stay vegan, you certainly could.
After finally figuring out what is what in the garden, I harvested a decent amount of collard greens. I wanted to keep this lunch as healthy as possible and also wanted Mom to eat it (she despises collards with bacon fat) and didn't want to go to the store. So, in big pot, I combined the greens, some prepared salsa, garlic, some onion, about 1 1/2 cups of water and 1/2 cup of apple cider vinegar. Bring to a boil, then let simmer for a while. Next time, I'll add less vinegar. Once the green were limp and tender, I spread some soft herbed cheese on whole wheat toast points and topped with a spoonful of the greens. OMG! so good! The cheese was a good counterpoint to the greens. And the soup balanced the whole thing out.
Norm ate the whole meal! Mom liked the greens, and so did Dad, a born and bred Southerner.