As is often the case in the summer, I abandon planning menus ahead preferring to be inspired by the availability and bounty of the local harvest. In fact, tonight’s dinner started with taking out all of the vegetables on hand and laying them on the counter. As I peruse each offering, associations begin to take place and I become inspired by what strikes me at the moment, embracing certain ingredients and editing out others for a later meal. What was left on the worktop tonight was broccoli, mushrooms, onions, summer squash, and red peppers. A rummage through the pantry produced a box of dried garden rotini. There was some sharp cheddar in the fridge. The result: a vegetable-packed macaroni and cheese (or perhaps I’ll call it a vegetable and pasta gratin), that was more than satisfying as a one-dish meal.

Similarly, I had no plans for any particular dessert. That is, until I passed by the next door neighbor’s farm stand this afternoon. Late season strawberries! Thus, one of the simplest sweet endings to an impromptu meal was achieved with very little effort.

Garden vegetable and pasta gratin
Cornbread muffins

Strawberries with sour cream/ground pecan/brown sugar dip

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