We had leftover roasted potatoes and onions and a few stalks of delicious asparagus, so I made an omelet for dinner with some grated cheddar added in. It had a slightly spanish taste, reminiscent of tapas bars on both sides of the Atlantic.
For a side dish, I made a variation on the Greek salads we had in Greece -- red pepper, tomatoes, scallions, feta, lemon juice, olive oil, and herbs with a little salt and pepper. Very fresh tasting.
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