Le Plat Du Jour

Though I do sometimes enjoy restaurant meals with friends--and love to photograph and write about them so as to relive the special occasion, I mostly cook for myself. Breakfast at home is simple: banana oatmeal; muesli with yogurt; yesterday's toasted baguette with butter, raspberry preserves, and a handful of almonds. Lunch and dinner are, too. I get into seasonal routines cooking for one.
This past winter, the dish above was a favorite of mine. Broccoli and carrots were oh-so plentiful! And I'd make a dozen of these falafels at a time. Recently however, I've been changing the à la maison to highlight spring's vegetables. This sautéed zucchini with feta cheese as well as roasted asparagus, poached eggs, and parmesan have been parfait. Trying for ratatouille with chickpeas next.