Recently, I cooked a family meal for eight at the hunting lodge. Since it’s summer, there were lots of veggies, some from our gardens. I had cherry tomatoes, green olives, and green pepper slices sitting on the counter, when they arrived. Also, I blanched some broccoli and tossed it with extra virgin olive oil, garlic, salt, and crushed red pepper. For supper, there was a huge salad with tomatoes, fresh herbs, cucumber, green pepper, hard boiled eggs, and bacon; mashed potatoes; marinated beets; pork tenderloin smeared with dijon, covered with spice, seared, then baked and served with a cream herb sauce; and sauteed Italian green beans from our garden. There were very few leftovers!