Leftovers That Became a Tradition

Dinner started as tofu with a dipping sauce and Millet with Summer Vegetables (p. 239) from The Whole Life Nutrition Kitchen Cookbook. The next day, it turned out to be something spectacular. So wonderful that our six-year-old asked what date it was.

"August 2nd."
"OK. So, every August 2nd we are going to eat this."
"You only want to eat this once a year?"
"Oh, yes! Every year on August 2nd we should celebrate and eat this."
Tradi-TIOOOOOON! Tra-DI-tion!

Here's what we did. It's a bit different than the recipe, but has the same idea.

Dinner One, Millet Pilaf:
Bring to a boil and simmer for 30 minutes 1.5 cups washed millet in 3 cups water with salt.
Dice or chop 1 onion, 2 carrots, 2 cloves garlic and sautee. Add kernels from 3 ears corn, and 2 cups chopped zucchini. When the vegetables are slightly cooked, just warmed through, add millet, a bit of olive oil, too much dill, scallions, parsley, salt and pepper. Serves 4 for 2-3 meals.

Dinner Two, Better-than-Pizza:
Brown ground meat, add millet pilaf and a can of drained, diced tomatoes. When warmed through, top with mozzarella cheese, sliced tomatoes, and green scallions. Broil until the cheese starts to brown. Deeelish! We still have leftovers from dinner one, and will be making dinner two again as soon as we purchase more mozzarella!