ingredients: mixed greens, cucumber, snow peas, grape tomatoes and avocado
(I'm sure my salads seem boring to those of you who like dressing... I'll have dressing one of these days and also give you the recipe for the dressing I make!)
Dijon Roasted Potatoes
4 red potatoes
2 Tbsp olive oil
1/4 c Dijon Mustard
1 tsp dried rosemary (or fresh if you have it!)
- Heat oven to 450 degrees
- Chop up washed red potatoes into about 1 inch chunks and put in large bowl
- Dollop mustard on top of potatoes, pour olive oil over and crush dried rosemary between your hands and sprinkle in (or pick off fresh rosemary leaves and sprinkle in.
- Stir til all the potatoes are nicely coated) and pour into 8x8 baking pan. (I line with foil for easier clean up. Parchment paper might work, or just clean it off with a sponge and elbow grease.)
- Bake in oven for about 45 minutes, more if they aren't soft. They should be super soft with only the skin for resistance. If some are hard and some are soft, bake it longer, the little burned bits of mustard are sweet and delicious.