This is the kind of dinner I make myself when:
1. I feel marginally ambitious,
2. I have a lot of vegetables in the house, and
3. I am only catering to my own tastes.
I cooked frozen ricotta & herb ravioli from the Milk Pail and tossed them with onions and mushrooms caramelized in olive oil and butter. I steamed green beans over the pasta water and squeezed some lemon over them. I cut up a tomato. Then I served everything over a couple handfuls of mixed greens and threw a handful of parsley over the plate.
I ate it all.