Our food philosophy is "The fresher, the better." Maybe it's because we both grew up in England, the birthplace of canned peas and fried fish—plus sweets after every meal. (That's why Brits have such bad teeth!) But New York has been our home for years, and our Sundays begin at one of the city's farmers markets. Poring over crisp greens and loamy potatoes rarely fails to inspire, and we've developed a strategy: Pick a few choice ingredients (mostly from the market, with a quick stop at a corner store to round things out), and plan a leisurely meal for a few friends. Then reuse those ingredients throughout the week in recipes that are seasonal, delicious—and quick to cook. After all, we're food stylists by trade; we don't want to spend all our off-duty hours in the kitchen (and by Friday, we're ready to enjoy dinner out again). Here's how we do it.