French onion soup? (it's not quick, but there's not a lot of hands-on time involved)
Slice onions as thin as possible (I use about 8-10 medium/small for enough soup for 4 people) and sautee in olive oil until they've carmelized (this takes a while, be patient). Deglaze the pot with 1/4 to 1/2 cup of port (or brandy, or wine or a good full bodied beer), add tarragon and a quart of mushroom stock (or beef or chicken or "no chicken") and simmer until the flavors meld - about 30 minutes - ladle into crocks, top with a piece of crusty bread and your favorite cheese and broil until the cheese melts.
Sautee your spring favorites and slap 'em into an omelet.
Same thing, just in the oven.
Soak the skewers first (or use metal) and string on whatever is fresh at the farmers' market, tossed with olive oil and your favorite herbs/spices. Grill or broil and server with couscous and a sauce (say... plain yogurt, fresh mint, minced onion and a little lemon juice?) or just a squeeze of citrus (I like lime if I used chilies, lemon or orange with Indian/West Indies curries, etc.)
Cheese and fruit plate?
Sometimes when it's too hot to cook or eat, we have a cheese and fruit plate with a couple of cheeses (maybe brie or camembert, harvarti, a horseradish cheddar), a baguette and whatever's in season locally. Sometimes I also add some hummus.
It's really easy to get stuck in a rut... I'm a foodie - I love food and think about it in some way or another probably the majority of my day - and we still get into food ruts. It helps to plan around what is in season at any given point, then you can't get too entrenched in any habit.
oh, and, just in case you start wondering, I have the worst kitchen in the history of the world... 10 inches of working counter space between the stove and sink. There IS other counter space, but it is more deep than long and houses such necessities as my coffee pot and is, thus, unusable. It's like cooking on a small boat, but without the pleasant swaying motion.