This is a tale of my Pepper Place farmer's market veggies, some of the last tastes of summer, from last week. The idea was to prep veggies on Sunday and then make fast, veggilicious meals throughout the week.
Step two: Put 'em in a container.
Step three: Play with 'em for a little meal variety.
Crisping up a tortilla and throwing toppings on top is one of my favorite quick, one-person meals because it tastes like something from a restaurant. My veggies tasted all the better with some Parmesan and basil. No sauce needed.
Toss veggies with Greek spices, red wine vinegar and olive oil for insta-salad. I brought it for lunch at work with a half of my new PBJ cousin, Big Sky raisin bread with almond butter.
I had grand ideas of trying to make a frittata for my final meal of the week, but on a late weeknight scrambling some eggs and cheese had all the same flavor and texture. One bowl, one pan and 10 minutes later, I was eating my dinner. I need to make eggs into dinner more often.