I just biked home in the warm, steady spring rain. It was about a 30 minute ride… and I loved it. This means one of two things: I’m completely crazy, or I can officially call myself a Portlander. I hope it’s the latter. I could have checked the weather, but I didn’t, so I biked home in cotton everything – no jacket – and threw every stitch of clothing on me into the laundry when I got home in favor of warm, dry pajamas. Whew!

Today is the second night this week that I’ve actually been home at a reasonable hour. Looking at last week and taking this week into account, this feels like an accomplishment. I’m so excited to eat a simple pasta at home tonight and watch some Game of Thrones. It’s amazing how your priorities change! Some weeks, you are dying to hit the best restaurants. Today, all I want to do is be home. Plus, next week will be a big work travel week for me. I have to make my time in Portland home count!

Last night I really loved making a meal at home full of produce fresh from the farmers market, and this chili lime veggie mix was a big part of it:

We ate this with a spicy chicken breast and a mango salsa – and I’ll say this: I was FULL. I’m still kind of full.

Here’s what you need:
About 1 lb. potatoes, cut into 1-inch pieces (I used purple because it was fun. This is not required!)
2 ears of fresh sweet corn, removed from the cob
1/2 sweet onion, cut into large wedges
1 large zucchini, cut into coins
Juice of 1 lime
3 Tbsp. olive oil
2 tsp. chili powder
2 tsp. cumin
Liberal salt and pepper

Preheat the oven to 425 degrees.

Prep all vegetables and place on a baking sheet that’s either lined with a silpat or greased lightly with nonstick spray.

Sprinkle the lime juice, oil, chili powder, cumin salt and pepper over the top. Toss all veggies so that the mixture is evenly distributed.

Roast in the oven for 20-25 minutes, or until a fork easily pierces the potatoes.