Nick definitely enjoyed dinner tonight.
As soon as he saw it, I think his exact words were, “Roasted potatoes and roast chicken? This is my kind of meal!”
This cabbage salad is a spin-off of a recipe in Food Matters.
It’s just a mixture of green and red cabbage, yellow and red pepper, red onion, celery, olive oil/lemon juice/dijon mustard/honey, salt, pepper, parsley, and some sunflower seeds for extra crunch.
I let the salad sit and soften up while the free range chicken and potatoes roasted away in the oven.
I love hands-on recipes in the kitchen, but some nights, I just want something I can throw in the oven and forget about for an hour. And today was one of those days.
Maggie is apparently going through her terrible-twos. She’s been driving us crazy the past couple of days and being extremely stubborn. After disciplining her all day, working for 8 hours, and just dealing with a crummy rainy day, a meal that basically cooks itself was definitely what I needed tonight.
And it was delicious.
And tiny, whole roasted potatoes? One of my favorite things. I should make them more often.
Exciting news coming tomorrow – and I’ll need YOUR help, so get ready! :)
I’ve got 3 minutes until HIMYM is on!!!