Figure 1. Friday night's dinner: 15-minute creamy avocado pasta and roasted squash and zucchini.
Figure 2. Saturday afternoon baking: mom's favorite granola.
Figure 4. In preparation: my first roasted red pepper. I put a whole red pepper on a baking sheet in the oven at 450 degrees for 45 minutes, turning over every 15 minutes. I then immediately transferred the pepper to a bowl, covered with plastic wrap, and let cool. Once cool, you can easily remove the skin, stem, and seeds. I put a quarter of this pepper in the mayonnaise for my burger (see below) and sliced up the remainder, added a sliced garlic clove, covered in oil, and refrigerated for future use.
Figure 5. Monday night's dinner: a portobello burger with roasted red pepper mayonnaise, sweet potato fries, and roasted broccoli. I must say, a night to myself on the couch with a delicious burger and a Bethenney Ever After marathon turned out to be a pretty great Memorial Day after all.