|Easy-peasy, as my daughter would say.|
Saute white onion, thinly sliced fennel bulb, halved cherry tomatoes and Morning Star Farms veggie chicken fajita strips with 1/8-1/4 tsp each: oregano, black pepper, cumin and just a little chipotle chile powder. Then, serve it up with shredded zucchini mixed with a Tbsp or so chopped cilantro (add in cabbage, carrots, beets, whatever wants in on the fun), and wrap it all up in a warm, oven-grilled corn tortilla. You know, just toss them in the warm skillet with a touch of oil, for less than a minute on each side.
P.S. If you like DRY white wine, this is one for you to try. So dry, you'd think it's not-so-distant cousin is a gin and tonic. Very refreshing, though, and palate-cleansing. (Do I sound like I know what I'm talking about? Disclaimer: I really don't. But, I am beginning to learn that it is okay to say what you think of a wine. It's okay to share impressions with people who know loads more about wine than you do, even if you're afraid you'll use one of the terms wrong, and giggle when they describe "mouthfeel").
P.P.S. Use leftover meat, tortillas, onions and tomatoes with scrambled eggs for breakfast tacos on Sunday morning.