Reason No. 34 in our July/August issue's "50 Ways to Eat Sustainably" was the inspiration for a recent lunch.
FILL UP THE OVEN
I turned up the oven to 425º, and set out to roast a bunch of asparagus. I arranged it on a baking tray, drizzled it with olive oil, and seasoned it with salt and red pepper flakes. Popping it into the oven, I noticed the vacant, bottom rack. Hmm. . . what else can get roasted? I was quickly slicing up a red bell pepper and tossing some plump cherry tomatoes in olive oil, oregano, salt and pepper. That took care of the second rack. But the vision of the pizza stone quietly standing guard over the oven floor made me grab a few slices of multigrain bread. With the bread toasting and the trays of vegetables roasting . . . my mission was complete. A quick spread of ricotta cheese and some fresh arugula rounded out this delicious, energy efficient lunch.