Omlette

with herbed ricotta, and tabouli salad. I used to have a vague idea about fresh herbs that you had to use the right ones at the right times and that it was kind of complicated. That may well be true, but having a few Aerogardens-worth to deal with has liberated me from caring; now I grab big handfuls of whatever (mint and rosemary excepted), chop them up and throw them in. This method has not yet failed me.