When you buy your fruit and veges at the Saturday farmer’s market every week, by Friday night the fridge is looking pretty sad. This is what faced me tonight:

I struggled for a bit to think how I could possibly make anything inspiring from this lot, then realised I had the makings of a good salad bowl. Thank goodness for Moore Wilson’s, where I was able to get my hands on a beautiful sashimi-grade tuna loin. Then it was just a matter of chopping and marinating the tuna in a soy sauce/sesame oil/rice wine vinegar marinade for a couple of hours, cooking the rice and quinoa, steaming the asparagus (yay, asparagus season is here!) and assembling it all.

It turned out bloody great, ended up with 7 serves of vegetables, and there were no complaints from the troops. Here’s the finished product, which took about 15 minutes total to throw together. Disclaimer: I found half a bag of edamame beans in the freezer and added them to the mix, raising the exotic-ness level significantly. 

Including more green vegetables in my diet doesn’t mean endless salads! Tonight I threw a bunch of spinach in my buckwheat crepes, and with an avocado filling (did I mention how much I love avocado?) and spuds freshly dug from my garden, there were 3 easy vege servings right there.

This dinner was literally met with groans of pleasure…and it was as simple as smoked salmon, avocado, and wasabi mayonnaise (70% mayo/30% wasabi paste; seriously, try it).

Other fillings could be sauteed mushrooms (with blue cheese for a special treat); steamed vegetables with a sprinkle of grated cheese; scrambled tofu with shredded veges and sauerkraut; sliced tomato and basil; or pear, rocket and feta.

I feel some experimenting coming on!