After my dinner success with the pork and nectarine salad this weekend, I packed the last part of a nectarine and another pork chop for one more serving of this tasty salad. I must remember this recipe. I have a habit of trying new things and then forgetting to add them to my repertoire. This is so super simple, maybe I’ll actually remember it.
Because I wanted something a little more stick-to-your-ribs than just the salad, I made this potato recipe by Smitten Kitchen this weekend. If you’ll remember from last week, I tried something my own sliced potato concoction that didn’t turn out very well. I kept thinking I had seen a recipe for what I wanted somewhere, and I finally remembered it was on Smitten Kitchen. I made a few changes: adding dried thyme and granulated garlic to the butter/oil mixture. I had a few potatoes left from last week’s farmer’s market buy. These were sliced thin with my mandoline (along with part of my thumb, OUCH!), placed in a small Lock & Lock glass dish (oven proof), and baked in…wait for it…my toaster oven! Oh fabulousness. They taste great and didn’t over heat my kitchen. SCORE!
I hope you’re having something equally exciting for lunch today. Be the bento everyone!