The 10-minute dinner.
Several very large handfuls of the best spinach you can buy (a second season is available right now from organic farms), rinsed and sweated until wilted in bit of grapeseed oil. A 3-egg omelet, seasoned with fresh thyme, salt and pepper, and an aged Gruyère to bump the flavors.
Late-season heirlooms, still plentiful, still beautiful.
The 10-minute dinner. It’s very, very easy to eat really, really, well.