Two recent dinners: Ravioli with Asparagus, Zucchini and Pesto; Salmon Burgers with Roasted Fennel, Beets, Sweet Potatoes and Brussels Sprouts.
These were easy fixes, thanks to the ready-made ravioli (from Trader Joe's, arugula and Parmesan) and pre-made salmon burgers (from Whole Foods, on sale recently--stocked up and put them in the freezer).
For the Ravioli Sauce: 1/2 pound asparagus spears, cut into 2-inch pieces 2 medium zucchini, cut lengthwise and then into half-moon slices Canola oil for sauteeing 2 cloves minced garlic Salt and pepper to taste 1/4 cup prepared pesto 1/2 cup cooking water from the ravioli
For the roasted veggies (with salmon burger): 1 sweet potato, peeled (if desired) and cut into bite-size pieces 1/2 fennel bulb, sliced 2 cups brussels sprouts, cut in half 1 beet, peeled and cut into bite-size chunks Toss in 2 T canola or olive oil, add salt and pepper, roast in 375-degree oven until all veggies are tender, about 30 minutes.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.