Since everything in my life is an art project, I’ve decided to try improving my food photography while I blog here. Perhaps a focus on making food look pretty before I eat it will be a good thing.

So, here’s last night’s dinner, my sort of go-to easy meal: quickly sauteed veggies (in this case, kale, sauteed in olive oil with a little onion and garlic) over brown rice. A few sesame seeds sprinkled on top for fun. It’s not pretty, but it’s quick and filling.

I also do this with oven roasted veggies like green beans, brussels sprouts or broccoli. I think I swiped this technique from Rachael Ray: cut up the veggies into bite-sized pieces, toss with olive oil, salt and pepper, place on a baking sheet and cook until crispy (30 minutes or less for beans and brussels sprouts, about 15 minutes for broccoli). I saw someone on one of this week’s cooking shows do oven roasted cauliflower, so I bought a head yesterday to give it a try.