Potato and Bread Salad with Sautéed Vegetables


A few weeks ago, I could have sworn that I had invented the idea of using bread as a base for a salad. Cube up some white bread, drizzle with a little olive oil, toast those suckers in the oven until just quite crouton territory, and then mix in some roasted tomatoes and BAM – you’re transported into summer on the coast. Little did I know the Tuscans figured that one out just a wee bit before my time.

For this particular salad, I decided it needed something to make it a bit more filling, so I thought adding in the potatoes would suit up just fine. I will say that this is something I came up with when I obviously needed some carbohydrates in my life. Now if only I could come up with a way to add some meat between two slices of bread, what would I call it?

Continue reading

Tuna Nicoise Toast

What do other people eat when they’re on their own? Davis was out of town this week, and I found myself eating the most random assortment of things. For instance, I had an avocado and some almonds one night and rice with stewed tomatoes on another. Does an avocado and almonds even constitute as dinner?!

Feeling a bit dissatisfied on the food front, I took a look around to find what I could find to take me outside of my normal single-person food doldrums and when I saw this in Bon Appetit – I was stunned. Easy comfort for me is almost always fish on toast.  I am so ashamed I hadn’t thought of this before.

Continue reading

Spinach Salad with Sautéed Green Beans and Curried Chicken

I have a sensitivity to coconut milk, which might be one of the more specific food allergies/sensitivities I’ve heard of, but I’m lucky in that its not an incredibly limiting affliction…except when coupled with Davis’ peanut allergy. With our powers combined, we have to show some pretty serious caution when going to eat Southeast Asian cuisine.

The bright side is that we can often find a compromise in curries. I happened upon this recipe when shopping through my refrigerator in an effort to use some chicken that I had intended for another dish. A dish that I had forgotten (*cough* gotten too lazy *cough*) to shop for on my way home, but that forgetfulness paid off in the end, because we were able to come upon a new favorite.

We like to put the chicken on top of a spinach salad and use the extra sauce as the base for a tasty salad dressing. However, you can easily eat this as a meat and two sides. It’s equally delicious with some simple rice, pan fried potatoes or steamed asparagus.

Continue reading