My dear friends just had a baby, so they're spending less time cooking these days. I am in a week where I am drowning in veggies. The solution? I cook dinner for all of us! This worked so well, it might become a regular thing...if it does, we'll remember to take photos. Whoops.
Roast Beef with Horseradish Sauce:
This recipe comes from Martha Stewart. It is deceptively easy, and so delicious! It is important to have a meat thermometer, though, if you are particular about the way your meat is cooked.
Sautéed Green Beans with Garlic:
The recipe is all in the title. Over medium-high heat, sauté green beans in a tablespoon or so of olive oil with 2 cloves of minced garlic.
Roast Potatoes with Herbes de Provence:
Dice potatoes about 3/4 of an inch wide, mix with salt and pepper, olive oil, and the delicious Herbs from Provence from Morton & Bassett (it has lavendar in it!).
Salad with Black Mission Figs, Goat Cheese, and Walnuts:
This recipe was inspired from a similar salad I had at Ragazza Pizzeria on Divisadero and Oak. Theirs uses arugula and pistachios, which was admittedly more delicious, but this variation used up what I had in the house. I tossed half a head of lettuce with 5 or 6 figs, goat cheese, and a handful of chopped walnuts. The dressing was a mixture of balsamic vinegar, olive oil, and mustard.
What's left?
- 1 pepper
- 2 weeks worth of green beans
- garlic
- 1 onion
- 1/2 canteloupe
- 1/2 watermelon
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