Monday’s lunch is pumpkinlicious: Greek yogurt swirled with pumpkin butter and topped with homemade granola. The granola is nut-free for Iain’s peanut-free zone. In lieu of nuts, I added sunflower seeds and pepitas to the granola. Pepitas are little green pumpkin seeds that are commonly used in Mexican cooking as an ingredient in mole sauces. I understand that pepitas are also a good source of protein and iron—what a wonderful little food. In addition to the pumpkin yogurt parfait, we have extra sharp white cheddar with honey whole wheat pretzel twists, cucumbers and grapes. Aren’t those cucumber slices adorable? Yesterday at the farmers market, a super nice lady gave me three skinny little cucumbers. I don’t know what variety they are, but they are virtually seedless and really yummy.