The veggies were fried in a ceramic frying pan with a very small amount of oil, and sprinkled with the tarragon in the pan. I only recently discovered the rollmop, which is rolled up pickled herring. They're really good, especially because they have a pickle rolled into the middle! A breakfast like this will keep you energized all morning long.
This photo isn't especially appealing, but my lunch was leftover turkey from Christmas dinner (frozen and thawed) and orange kabocha squash, including the skin (baked, frozen, and thawed because I bought more than I could eat while they were in season). My favourite seasoning for a dish like this is balsamic vinegar and freshly-ground black pepper.
This is one of the easiest dinners I make! I take a package of firm tofu, drain the water, and cut it into cubes. Then, I put it into an oiled glass/pyrex baking dish and sprinkle with it a seasoning. I used Club House Roasted Garlic & Peppers seasoning mix. Cut the skin off the rutabaga (which came from a North Bay farmer, sold at Dollar's Independent) and cube. Put into a separate glass/pyrex baking dish with a bit of oil and approximately a teaspoon of smoked paprika, and mix it thoroughly with your hands so that the veggies get a light coat of oil. Put both dishes in the oven at 350 degrees and bake until no more liquid comes out of the tofu, and the rutabaga is slightly browned, approximately 45 minutes.