My vacation is over. Bummer! That is 9 less hours per day to do what I want to do, which includes cooking. So, I decided to do a couple days of "easy cooking" - simple recipes of fresh ingredients that are easy to make and easy to digest.

What's on the menu tonight (and tomorrow night as leftovers)

Penne with sauteed zucchini, red pepper, calamata olives, and feta

The plan:

• Boil 4-5 quarts of water
• While the water comes to a boil, cut 2 medium zucchini and 2 red peppers into bite-sized pieces
• Measure 1/3 cup of pitted calamata olives
• Crumble a 6 ounce block of feta
• Open a 1 lb box of penne rigate
• Squeeze 1 lemon
• When the water starts to boil, add the penne
• While the pasta cooks, sautee the zucchini and red peppers for a couple minutes in 1/4 cup olive oil (sounds like a lot, but the olive oil and the lemon juice will be the sauce, and this will make 5-6 servings)
• Add the olives and cook for a minute or two more
• Add the lemon juice
• When the pasta is done, drain it and add it to the sauteed mixture.
• Season to taste.

What's on the menu Wednesday night (and Thursday night as leftovers)

Avocado-tomato-carrot salad with sesame miso dressing, and udon noodles in broth

(This is a picture of the salad without the carrots.)

The plan:

Make the dressing - combine the following:

• 2 tbsp white miso
• 2 1/2 tbsp sushi vinegar
• 2 tbsp mirin
• 2 tsp sesame oil
• 2 1/2 tbsp oil (safflower or peanut)
• 1 tbsp cider vinegar

Adjust the flavors and consistency to suit your taste. Then continue from here:

• Boil broth (homemade or store-bought)
• While the broth comes to a boil, cut carrots into thin slices
• When the broth starts to boil, add the udon for the recommended time on the package
• While the udon noodles cook, slice tomatoes and avocado into 1/4 inch thick slices
• Arrange avocados, tomatoes and carrots on a salad plate, and top with dressing
• When udon is cooked, ladle it (with broth) into a bowl and start eating!