A Low-Cal Meal Jenny Craig Can't Come Close To

Here's a simple, low-calorie dinner that is, nevertheless, amazing. The secret is fresh, local ingredients at their prime. Once again, this meal is a result of needing to use up my CSA veggies, although I confess to buying the tomatoes at Whole Foods.

The carrots are a Moroccan Carrot Salad from my Green's cookbook - just carrot curls tossed with a bit of lemon juice, olive oil (only a teaspoon), sugar (just a bit), and orange peel with a little water. The recipe called for orange flower water, but I had no such thing in the house, so I improvised. These are really good carrots!

The summer squash was sauteed in a little olive oil, and sprinkled with salt and pepper. It doesn't get much better than that.

The tomatoes are those heavenly heirloom tomatoes - the kind that are deep red, and heavy with flavor. They make you swoon, they're so good. I just sliced one up, added salt and pepper, and covered them with eggs over easy.

We topped the meal with banana daiquiris - strange perhaps, but I had bananas to use up. It went with the meal just fine.