Tonight I concocted a one-skillet dish with fresh stuff from the garden - calabash or gray squash, pepper, onion, garlic, tomato, basil - and stuff from the freezer - lean pork sirloin, sauteed mushrooms, more peppers, plus some fridge dairy drawer provolone that needed using. I did it in stages, olive oil for the slices of pork, then after setting it aside, the onion and peppers cooked in the pork oil. Once they were tender, I mixed in the sauteed mushrooms, then spooned it into a bowl and put the cut up squash in the skillet and let it saute/steam for a few minutes. I added some quartered small tomatoes, then as they softened, I added the cut up provolone and julienned basil. Put back the other vege and pork mix and let it cook together for a few minutes. I used Nu Salt (potassium salt) and Mrs. Dash for seasoning, in addition to the freshly ground pepper. The only salt came from the provolone.

It. Was. Amazing.