While I love to mine through cookbooks and spend a whole day cooking, in reality, that doesn’t happen very often. More likely I make dishes like the one above – in my mind a warm salad, a way to incorporate as many vegetables as possible into a 10-minute lunch. I start with some olive oil, a minced clove of garlic, a few slices of red onion, a pinch of red pepper flakes, a tablespoon or so of pine nuts (if this start sounds familiar, well, it is). Quick saute, while chopping some fresh spinach and a roasted red pepper from a jar (I’m a big fan – great on sandwiches, or chopped into scrambled eggs, or sliced into a salad). A continued quick saute to warm the spinach through, while briefly boiling a few frozen cheese tortellinis (Whole Foods packages a great version). I toss (drained) tortellinis into vegetables, drizzle with a teaspoon of red wine vinegar, plate it, photograph it, generously grind black pepper over it, enjoy. Quick and delicious and filling and healthy. All good.