For our fifth meal, we made a Chipotle restaurant-style rice salad, made with steamed white rice seasoned with lime juice and cilantro, corn kernels seasoned with lime juice and pepper, chopped lettuce and carrots, salsa of diced tomatoes and red onions and cilantro, sour cream, and cheese. We also made a lettuce and fruit smoothie, blended with lettuce, strawberries, bananas, and ice.
We used lettuce, carrots, tomatoes, and cilantro from our garden.
We used lettuce, carrots, tomatoes, and cilantro from our garden.
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