For breakfast, we had broccoli (and some kale raab) in scrambled eggs -- I say scrambled, but I walked away and the eggs solidified before I got back so I guess sort of unfolded omelette -- with Swiss cheese melted in and dried dill from last year. (This year's dill is still growing).
For lunch, I made cold fresh Korean buckwheat/soba noodles from H-mart refrigerated noodle section. After cooking and ice-watering, Kids ate with just nori folded and cut into slivers with scissors with the bottled soba noodle sauce (too lazy to make from scratch and we found a brand we like), but I made mine into cold soba noodle SALAD with bottom half of the bowl filled with shredded Bibb lettuce, then the top half of the bowl filled with iced cooked soba noodles, then a mound of -- I think this was either French Breakfast or Bunnytail -- radish sliced into slivers (pretty mound of translucent white and magenta), minced carrot greens, Purple Passion asparagus and garlic chives blanched in the noodle cooking pot, then chilled in the ice water with the noodles -- garlic chives were chopped fine and asparagus was thinly sliced diagonally, and THEN topped with nori slivers and sauce poured over the top like dressing. OH Yum!