Jumble

We like jumbles. We like food that has been tossed around together in a pan, sharing flavors. I make a lot of dinners that look vaguely like this one - just a jumble of veggies and meat. They are always delicious but they always look a little untidy like this, too.

Zucchini squash from Dr. Biggles, half a tomato from the farmer's market, alliums (whatever were in the fridge), herbs (whatever I was hungry for that day), Italian sausage, pasta (whatever shape I had in the pantry).

While this looks a bit as if I phoned it in, it was carefully prepped and cooked, with each ingredient being given loving attention as it went into the pan. Things were sliced, chunked or minced carefully, browned or sautéed or simmered to bring out the best flavors. But when ingredients are this fresh and seasonal, they really don't need fancy sauces or elaborate combinations of tastes. The textures, the colors and the flavors speak for themselves.

Even when they are all jumbled on the plate.