Oven-Roasted Potatoes, Broccoli/Cauliflower & Garden Salad

Day 246

I love summer.

Oven-Roasted Potatoes

Broccoli/Cauliflower & Garden Salad

Oven-Roasted Potatoes

Peel, chop, toss with olive oil and lay out on the pan. Shake some sea salt and freshly ground pepper over it and toss some herbs over it and roast for about 40 minutes at 350 degrees F. This part of the meal was simple.

Oven-roasted potatoes

The herbs were handpicked by Laura the Gardener herself and include:

• Rosemary
• Greek oregano
• Parsley
• English thyme
• French thyme

Herbs

Garden Salad

First salad of the summer. And plenty more coming behind it. This part of the meal required the washing and drying of leaves and stuff.

Garden greens

Salad Ingredients
Baby leaf lettuces (Lollo Rossa, Black-seeded Simpson, & red and green Oak Leaf lettuces)
Kale (Red Russian)
Scallions
Fresh oregano
1/2 red onion (from last year's harvest, believe it or not!)
1/3 English cucumber
1/2 cup roasted, salted peanuts
1 can mandarin oranges
Pansy petals for garnish

Garden salad

Zingy Poppyseed Salad Dressing
Original recipe
1/4 cup sugar
1/3 cup oil
1/3 tsp dry mustard
1/3 tsp salt
2 tbsp red wine vinegar
1/2 tbsp minced red onion
2 tsp poppyseeds

Zingy poppyseed salad dressing

Broccoli/Cauliflower

With Hollandaise, of course. The original idea was to have broccoli stuffed baked potatoes, but the potatoes we had were small and looking a bit aged. So, we went with broccoli and cauliflower as a side instead. And couldn't give up the idea of Hollandaise since Hollandaise makes everything better.

Broccoli & cauliflower

Oven-roasted potatoes

Garden salad & broccoli/cauliflower

Reviews/Comments

Well, this meal had a lot of our favorite things plus a few nutrients to use later, so we both rate it a 9-er. Again, I'm looking forward to lunch tomorrow.