Day 1 of the week - Farmer's Market Fresh

Ah, the farmer's market. One of the last places in the world where you can enjoy sparkling conversation with the produce seller while he bags all the cool new vegetables that will go bad in your fridge. I love it. I would love it more, of course, if I actually used all those fruits and veggies. Oh sure, I'll take the apples to work to eat during lunch or I'll chop some of the veggies on Sunday night and eat a huge salad...then all my good intentions usually are stunted by my sheer laziness. Does this happen to you, too? If so, please pay attention this week - I'll toss out a few of the quickest, easiest recipes that will use up most of your produce, but not your energy. Just have a dessert ready to reward yourself for all the hard work this week. Oh, and a bottle of wine - a dry reisling works well with the next recipe.

Boil up a few cups of BROWN RICE according to package directions (this could take anywhere from 30 to 50 minutes). Take the big bunch of ASPARAGUS you bought at the market earlier, snap off the woody ends and cut it crosswise into inch-long sections. Saute in a skillet for about four to five minutes that has been well-greased with OLIVE OIL. Throw a teaspoon of BLACK BEAN GARLIC SAUCE and mix well in the heat. If necessary, squirt some chili sauce for some extra spiciness. Serve over brown rice.

If you want to get fancy and add some protein, brown a few small cubes tofu before you add the asparagus. This recipe also works very well with slim green beans (haricots verts). If you also bought those at the market, use the asparagus on Monday and the green beans on Friday. This recipe will still be delicious.