mixing it up by getting simple

Conventional wisdom has it that adding to your cooking repertoire requires complex technique, esoteric spices, & unique heat transfer (sous vide anyone).

That's one way, but probably a much harder way.  A friend gave us a cookbook around the holidays - "The Art of Simple Food."  I love Chez Panisse Vegetables and actually I love Chez Panisse.  I don't consider it to be the 'best' restaurant in America, but it's my favorite one.  

Anyhow, my repertoire is growing a little stale.  How many ratatouille, poulet a roti, & bolognese can one family eat?

So, as Spring begins, I'm going to make a meat, vegetable, sauce & dessert from this book each weekend.  Let's see how it goes.