I’m a big meal-planning fan, but life can sometimes interfere. Last-minute engagements, ingredients that come in packages larger than the meal plan needs, and special one-time deals all can impact the inventory and leave you with stuff in the fridge that needs to be used. Here’s what I made with what was on hand, for today’s lunch.
I took some whole wheat and spelt raisin cinnamon sourdough, made this week:
That’s some Dijon mustard on there, from Kozlik’s.
Then I mashed an avocado with some lime, and put it on as well:
While I was doing this, I moved an oven rack up and set the oven to broil. My trusty assistant put some parchment on a cookie sheet for me – this gets messy.
The avocado is not only tasty but it helps the veggies stick to the melt. Grate up some leftover veg, or chop. I had some grated carrot and beet.
Then I topped that with some part-skim mozza (again, what cheese have you? Use that.)
Under the broiler it goes until bubbly and golden. That’s it. Tasty veg, healthy fats, and a little decadent cheese. You could absolutely use a melting vegan cheese, if you prefer.
Eat it up!
Fresh, ripe tomatoes, warm off the vine. You might think you need a plot of land, or at least a large-ish garden to make this happen, but we have been happily surprised with the productivity of our condo garden this first year. We have planters on our balcony, as well as a metre-square plot in the building’s communal roof garden (a yard, if you’re using imperial measures).
enough; you really just need a big 
pot of boiling water that is deeper than your canning jars. I’ll blog about that another time.
