When it includes meat or fish I usually serve the main course of a meal with only one, possibly two vegetables, both for simplicity and to concentrate attention on complementary choices I hope I’d chosen judiciously.

On Saturday night however, I had a larder slightly swollen after a splurge with the bounty of the late fall Union Square Greenmarket.  To accompany a small 10 oz. Newport steak from Citarella which would serve both of us, I found I had some Purple Peruvian Potatoes from the stall of Paffenroth Gardens, a bouquet of what we learned was some very sweet red chard from that of Lani’s Farm (formerly known as Yuno’s Farm), and some late-season San Marzano tomatoes from, I think, Bill Maxwell’s farm, which had finally ripened sufficiently on our north windowsill.

They all came together to make one of the most vibrantly-colorful plates I’d ever seen, in a “one-dish meal” that was also totally delicious.

• Italian oil-cured black olives and Roberto Torinese breadsticks, both from Garden of Eden
• Newport steak pan-grilled and finished with oil and a squirt of lemon; accompanied by Purple Peruvian Potatoes baked in the oven with oil, sprigs of rosemary and plenty of sea salt; braised red chard finished with oil and lemon; and grilled seasoned halves of plum tomatoes finished with Balsamic vinegar
• wine:   Obra Prima, Cabernet Sauvignon Reserve 2005 from Mendoza, Argentinia, Familia Cassone, the generous gift of a friend, from Chelsea Wine Vault