The neighbors just sent a group text that we’re meeting outside in the garden this evening. Nice! But what to bring? Well, there was a double-size pot of pinto beans hot on the stove, just cooked. Hm…

So while they cooled off, I put a can of no-salt stewed tomatoes in the Cuisinart, and spun then around with some red onions pickled in balsamic vinegar, raw walnuts, dried garlic granules, teaspoon of coconut sugar, lemon oil, paprika, and a bit o’ cumin. There was also a little handful of Trader Joe vegan mozzarella shredded cheese, so that went in too. The beans pureed nicely, half and half with the tomato mixture.

We’ll just have to keep it away from the dogs; garlic and onions are poisonous to them. But I can serve it in a jar with a lid, instead of putting it in a bowl.

A dish of black olives can go as a side dish, and a plate of celery sticks for dipping.

Oh, that plant is a horseradish. The greens are good raw as a bite or two of spicy cruciferous vegetable. Weeks ago I put the cut root top in a dish of water and kept it fresh for a few weeks while the sprouts got started. One cut root grows a lot of leaves.

Now to pack up everything and take it to the garden.