I like simple things. Like....asparagus! It is asparagus season in Philadelphia, and thank goodness. I've missed it while it was gone.
I've been eating a lot of asparagus--at least a pound a week, which is a lot if you remember that i am only 1 person! I've steamed it and sauteed it. I toyed with roasting it, but I was lazy that night, so I steamed it again. There is something irresistable about asparagus, lemon, and a pat of butter. No amount of fancy preparations can compare.
Marinades are simple too. I'm amazed that I haven't put them to use before!! They are a blessing for a cook who is pretty scared of giving herself food poisoning--one of the reasons that I cook meat, at best, maybe once a week. Usually less. I marinaded two turkey breast cutlets in a prepared lemon marinade that I bought on a whim from the grocery story. The marinade was too sweet, but after resting overnight in it, the turkey was tender and delicious, especially when splashed with hot sauce.
Leftovers=also simple. I had 1 cutlet left over the next day. I put pasta on the stove to cook, and then turned my attention to other components. Queso para freir was cubed and fried in a hot fan. Asparagus, chopped into 1-2 inch section, followed sauteed with olive oil and a shake of garlic salt. Cubed turkey meat was added, warmed, and then the whole combined with the cheese and pasta. Simple, quick, delicious, and incorporating asparagus. What more did I need?