…and for once, I get to make what I want for dinner.
On the nights that the family’s out, I used to take pleasure in the fact that I didn’t have to make dinner, that instead of the usual healthy and delicious meals I make for them, I could just simply have a bowl of cereal.
A bowl of cereal? Really? Am I not worth more than that?
Tonight I decided not to make myself a bowl of cereal for dinner tonight and instead, make myself the kind of meal that I love but that my family would not. Since my husband hates salad for dinner and my kids would freak out if I presented them with an all-veggie meal, this is what I came up with:
Roasted Asparagus, Potato, and Egg Salad
Serves one
Ingredients:
1 small Yukon Gold potato, cut into bite-sized chunks
5 spears of asparagus
2 eggs
2 big handfuls of baby greens (I like the peppery mix of arugula, spinach, and watercress)
4 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon pepper spice blend
1 tbsp chopped fresh parsley
1 small tomato, seeded and chopped.
sea salt
Directions:
Preheat oven to 400
The potatoes: mix together the potato, 1 tbsp of the olive oil, and ½ tsp each of the lemon pepper and salt. Pour onto a tin-foil lined baking sheet and bake for 10 minutes.
The asparagus: snap off the woody part of the stem and place in the same bowl you just used for the potatoes. Add the second tbsp of oil, ½ tsp salt, and the rest of the lemon-pepper. Mix well and put aside. Pour the asparagus onto the same baking sheet as the potatoes, mix them all around, and bake for another 15 minutes or until the potatoes are getting brown and a bit crispy.
The eggs: While the veggies are roasting, boil your potatoes so that they are just barely hard-boiled. Place eggs into a small saucepan and cover with water. Bring to a boil and then remove from the heat. Let sit for 5 more minutes and then drain, let cool and then peel and cut into quarters. They should be perfect.
The dressing: in a small jar, mix the remaining 2 tbsp olive oil, lemon juice, parsley, and a bit of salt. Cover the jar and shake like crazy. Taste and season with s & p.
Assemble: Put the greens at the bottom of a bowl/plate and then arrange the remainder of the ingredients on top. Drizzle with the dressing and enjoy.
So yum! I have to say that after eating this salad, I felt as beautiful as it looks.
What do you cook for yourself that says, “I’m worth it!”?
You’re soooo right! I often just grab “whatever” if I’m on my own. But I deserve better than a bag of chips. Thanks for reminding us that we are worth the effort..and yes, that looks soooo good!!!!
Looks delicious!! Eating well is soooooo underrated…
holy crap that looks amazing – and how much do I love the ‘serves one’…I need more of these kinds of ones!