My favorite place to buy tomatoes is David’s Produce.
It has been around a very long time. Tomatoes are always the BEST! But they also have fresh butter beans and Lady Peas. Butter Bean are just lima beans basically. Oh and fresh Black eyed peas. They are all so yummy.
They have fresh eggs and butter too. All kind of veggies, carrots, squash, cabbage, vidalia onions, (sweet onions from Vidalia GA). 
All kinds of hot sauces! They also have my favorite thing!
Boiled Peanuts! Regular and Cajun!
Stir Fried Veggies
Added the cabbage and sprouts and stir fry sauce, cornstarch, hot water and soy sauce.
I used sesame oil and chili oil for the starting oil, spicalicious!
OH and for lunch do you know that Mellow Mushroom has a great Mushroom soup beside their awesome pizzas!
Meatless Monday is a global movement with a simple message – cut the meat!
It launched in 2003. It is a nonprofit initiative of the Monday Campaigns. It is embraced by 39 countries.
I have been doing this for about 2 years now, and it has become so easy.
For lunch today 
black beans and yellow rice and a Boca Burger
I really like Boca Burgers, just on their own. But then dinner was another matter…I had a lot of left over veggies sitting in the fridge and those mushrooms that were just about to go bad. I had a can of cream of celery soup and some vegetable broth (okay I didn’t have vegetable broth I used chicken) Anyway, I mixed the broth and cream of celery and we all know that using a cream of soup makes everything much better. Next I added green beans and some potatoes, then some spinach then the mushrooms, salt and pepper. Now, at lunch, I put the black beans on the yellow rice and put it in the fridge. I wanted the rice and a little of the black beans. The soup turned out so great, really a great flavorful melding of spices and vegetables.
I highly recommend trying a leftover soup in your future.
Meatless Monday on the Fourth of July, I decided to make an easy lentil soup.
Ingredients:
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium onion, small dice
3 garlic cloves, minced
kosher salt
freshly ground black pepper
1 quart low sodium vegetable broth
1 (15 ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red)
1 bayleaf
1/4 teaspoon finely chopped fresh Thyme leaves
1 teaspoon red wine vinegar
2 ounces spinach leaves
Heat the oil in a large saucepan. Add the onion, carrot and celery and cook until softened. Then add the garlic cook till you can smell it. Then season with salt and pepper.
Add the broth, tomatoes, lentils, bay leaf and thyme and stir. Cover and bring to a simmer about 15 minutes. Reduce the heat and continue cooking covered about 15 minutes more.
Taste and add more seasoning, if needed. Stir in the vinegar. Then I used an emulsifier.Then I added in the spinach
It is better the next day! (Oh and I added Tumeric and some cumin)
Staycation Atlanta 