Frittata for One

Broccoli and Feta Frittata with a stack of Dave’s Killer 21-grain Bread Toast and a Schmear of Butter.

Here we go again! I did some browsing and found a good-sounding frittata that called for 8 eggs.  That’s a lot for one guy at breakfast! Here’s a version using most of the ingredients called for and to make recipe for cooking without a recipe for a great breakfast for one.  With a side of fruit, it could easily become a breakfast for two. Do some elementary arithmetic and expand it for more if you want to impress folks.

Broccoli and Feta Frittata for One
8-inch ovenproof sauté pan
Small bowl
Small whisk or fork
Kitchen knife
Two or three eggs
1 Tbsp chopped onion
1/2 – 3/4 cup small broccoli florets
2 Tbsp crumbled feta cheese
1 pat butter
Optional – a sprinkle or two of chile flakes to taste
Heat broiler in oven with a rack about 4 inches below the flame.
Melt butter in sauté pan on stovetop. Add onion and cook on medium temp for 3-4 minutes until soft. Add broccoli and cook about 6 minutes. The broccoli will turn a beautiful bright green and be tender but still have a little “tooth” to it. You can speed this up by adding a table spoon of water to the pan at a time and letting it steam and evaporate to help soften the onion and broccoli.

While the onion and broccoli cook, beat the eggs until whites and yolks are well blended and stir in chile flakes and about 2/3 of the crumbled feta.

Pour egg mixture over the broccoli and onion and stir to distribute broccoli and feta in the eggs. Let cook a couple of minutes to set the bottom of the eggs. Sprinkle remaining feta over the top. Transfer the pan to the oven and cook for 5 minutes, check frequently to see that the eggs have set and the sprinkled feta is lightly browned.

Remove from oven, remembering the pan handle is very hot! Plate and enjoy.

Non-paid testimonialI am a great fan of Dave’s Killer Bread 21-grain loaf. Great flavor and usually the only bread in my house. Read the package for the story behind it and the good things it makes happens for Dave’s employees. If you like it, buy two loaves in a bag at the big warehouse stores and save considerably over the price of one loaf at the chain grocery stores.

Dave’s Killer Bread

I’ve been looking at a lot of “cooking for one” cookbooks and the all see to being with a chapter on how to stock a pantry and what kitchen gear one needs. I began this post with a list of equipment because of that influence. Surely your kitchen looks as much like the the kitchen store at the mall as mine and you don’t need a list of equipment. But, just in case, it is here this time.

Tampiqueña Rules

El Paso’s absolutely very best ribeye sandwiches are at the Untamed Chef food truck. The Untamed Chef does wonderful things with ribeye steak sandwiches. I’m sure his pulled pork is just as good, but I can’t get enough of this ribeye sandwiches! He has added a ribeye tampiqueña sandwich to the menu and it may be addictive! Tampiqueña topping is traditionally roasted or grilled chiles, onions and tomatoes served on steaks, pork chops or chicken breasts.  Sometimes there is a sprinkle of cheese or cilantro with it. The Untamed Chef adds a little crema (a thin Mexican sour cream) and a slice of asadero cheese to his ribeye sandwich when he plates it. I’ll be watching him closely next time and learning more about that.

Addiction: I had a couple of long days last weekend and instead of coming home to cook, I went to the food trucks. Friday night, I had my favorite Untamed Chef ribeye sandwich with jalapeño potato salad and a little lettuce on the side. Bliss on a bun! I noticed that a tampiqueña ribeye was new on the menu, so, I went back Saturday night and I tried the new treat. Now wish I could eat one of each sandwich at a meal, but, alas, I can’t. I’ll have to alternate or go on binge streaks!

Memories of the Untamed Chef Tampiqueña Ribeye Sandwich are making me drool on the keyboard.

I abstained from another ribeye sandwich on Sunday.  By Monday, I was in tampiqueña withdrawal and forced myself to admit that ribeye sandwiches three out of four nights might not be the best idea. I decided to lighten things up a little and made chicken tampiqueña to get my chile fix.  Of course, I didn’t use a recipe!

Tampiqueña Chicken
1 chicken breast half as big or small as you think you can manage
Tajin chile and lime powder
Granulated garlic powder (never garlic salt!)
Koser salt and pepper
Sliced onion
Handful of sliced grape tomatoes
Roasted and peeled liced long green chiles or sliced fresh jalapeños
Thin slices of Panela or Asader Mexican cheese
Just a little bit of olive oil for the chicken and for the vegetables

Put chicken breast in a plastic bag or wrap loosely in plastic wrap, pound to an even 1/2 inch thickness. Remove from back and season both sides of breast lightly with Tajin poweder, garlic powder, salt and pepper.
Heat about a tablespoon of olive oil in a sauté pan, add chicken breast and brown lightly on both sides. Breast is done when an instant read thermometer reads 160º – 165º. Remove to a plate and tent.

While chicken cooks, heat about a tablespoon of olive oil in a fry pan with a lid. Add vegetables and sauté over medium until vegetables are softening and onion is getting a little color. Add a light splash of water and cover the pan. When there is almost no steam escaping the pan, remove the lid and take the pan off the heat.

Top the chicken breast with sliced cheese and cover with the tampiqueña-style vegetables.

I served mine with sliced avocado and uncooked grape tomatoes and a light sprinkle of chopped cilantro.

Chicken Breast  Tampiqueña inspired by a sandwich at the Untamed Chef Food Truck

Pizza and Salad for Breakfast or for Supper

Savory, rich, sweet, tart and a hint of bitter make an individual breakfast pizza or supper.

You can take a recipe for four and reduce it to a just-right serving for one or two. You can also play with it and have a good time. The original recipe called for refrigerated whole wheat pizza dough. I substituted a package of two ready-made bake-it-yourself crusts. I actually tried two different crusts on two different mornings – first, a  thin crust and, the second time with a thicker crust.  Both were good. When I followed the cooking directions for the thin crust, the time needed for the baked egg n the recipe made the crust more like a crispy cracker. Good, but not what I had expected. When I used the thicker crust, I baked it for three minutes, turned it over on my sheet pan, added the toppings and baked it 8 minutes to set the egg white and leave the yolk soft the way I like it! The recipe used lemon and oil dressed arugula as a garnish.  I like arugula, so I made it a side salad instead of a garnish by adding a few sliced grape tomatoes and a sprinkle of grated parmesan.  Next time I make this, I’ll sprinkle some crisp crumbled bacon or pancetta on top. Play with your food and make it yours!  Below is the original recipe for four servings from Cooking Light Magazine. It divides in to two or one serving easily.

Mini Breakfast Pizzas
12 oz. whole wheat pizza dough
1 cup part-skim ricotta cheese
1-1/4 tsp lemon zest
1/4 tsp kosher salt, divided
1/4 tsp ground pepper, divided
4 large eggs
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
4 cups packed baby arugula

Let dough stand at room temperature for 30 minutes. Divide dough into 4 pieces.
Place a pizza stone or large baking sheet in oven; preheat to 450º with stone or baking sheet in place as oven heats.
On a lightly floured surface, roll each piece of dough into a 7-inch circle. pierce liberally with a fork.
Arrange two dough circles on the hot pizza stone or sheet pan and bake for 3 minutes. Remove from oven and flip so cooked side is up. Repeat with remaining two dough circles. Depending on the size of your stone or pan and your oven, you may need to baked two pizzas at a time instead of all four at once.
Stir together ricotta cheese and lemon zest. Divide ricotta evenly among cooked sides of dough circles, sprinkle evenly with 1/8 tsp salt and 1/8 tsp pepper. (I question 1/8 tsp seasoning on 4 pizzas and used a light pinch of salt and pepper on each one after adding the egg as instructed below.) Top each circle with 1 egg and 1 Tbsp parmesan. Bake at 450º until whites are set and yolk is still a little runny.
While pizzas bake, Whisk together oil, juice, and remaining salt and pepper I (or to taste as I did!). Toss arugula in dressing.
Remove pizzas from oven, plate and top with 1 cup dressed arugula.

Potluck Appetizers

A group of friends get together every other month for a potluck dinner. Sometimes the dinners are true potluck. At other times, they are themed with a menu of dishes individuals may bring. It makes for pleasant evenings with good people and good food.  It is hard to beat that combo!
Our March dinner had an Italian theme.  I was asked to bring appetizers. I made a personal favorite – skewered mozzarella balls, basil leaves and grape tomatoes. Last fall, I discovered how wonderful baked feta can be, so I made baked feta with a borrowed idea for a fruit confit and and decided this was an opportunity to share a delectable treat. The warm roasted feta has a wonderful creamy texture nothing like you might expect from crumbled feta on a salad.

Skewered mozzarella balls, basil and grape tomatoes – a refreshing appetizer.

The name says it all.  If you need an ingredients list, you should be making reservations for dinner. (Wasn’t that tacky!)
I’ll share a fee hints.  I roll the basil leaves and put them between the cheese and tomato on wooden skewers that are a little longer than toothpicks.  I used a telera roll anchored to the plate with a blob of peanut butter as a base for the skewers.  Curly lettuce leaves tucked under the roll make the plate more attractive.  Telera rolls are a Mexican sandwich roll widely available in El Paso.  You could use a brioche instead if you wish. The important thing is a half-round base for the skewers/

What wowed the group was the Roasted Feta with Blackberry and Herb Confit. It was an amazing pairing of flavors and textures best served warm.

Roasted Sheep’s Milk Feta with a Blackberry and Herb Confit served warm on pita chips.

Several months ago, I served roasted feta as the protein for a vegetarian bridesmaid luncheon in Oregon. The El Paso group dinner was a chance to do a riff on that feta with the addition of a blackberry and herb confit as an appetizer.

Roasted Feta
One 8 oz. block feta, patted dry (sheep’s milk feta is great if you can find it.)
2 tsp. olive oil
Preheat oven to 400°F.
Brush the feta with the olive oil and place in a small oven-proof baking dish, preferably the one you can serve from.

Bake the feta until it starts to soften, about 8 – 9 minutes. Switch the oven to broil and broil for about three minutes to start to brown the top of the feta. Watch that is doesn’t burn.

Remove from oven and spoon the warm confit over the feta. Serve immediately.

Blackberry and Herb Confit
3 black peppercorns or a few good grinds of black pepper
4 juniper berries (or 1 bayleaf)
1 sprig fresh rosemary (about 1.5 to 3 inches)
1 Tbsp fresh lemon juice
2 Tbsp sugar
1 1/2 Tbsp honey
1 pint black berries
Tie peppercorns. juniper berries and rosemary spring in a single layer of cheesecloth. They will be easier to remove later.

Place all ingredients, including the cheesecloth bundle in a small saucepan over medium heat. Be sure the cheesecloth is under the blackberries. When the mixture has begun to simmer and the berries have begin to break up and yield their juices, reduce the heat and simmer, stirring gently occasionally until syrupy -25-30 minutes. You should have about a cup of confit.

Remove the cheesecloth bundle and discard. Confit may be used immediately. If you let it chill a few hours or overnight, the flavors meld. I lprefer the texture of the berries in the confit. If desired, you can strain the confit through a fine mesh strainer and mash all the liquid you can from the confit to have a smoother, but lesser volume syrup.

Spoon warm confit over warm feta and try not to swoon.




Back at a New Season

It has been a while since I’ve posted.  That’s because it has been a while since I’ve cooked anything exciting that would work under the New Season goal of recipes for one or two. Browsing through the cookbooks on Amazon, one day, I found several interesting one’s that did two things: 1 – inspire me to try some new adventures in cooking, and 2 – order a few new cookbooks.  I tempered that cookbook vice by ordering a couple of e-books and others I bought using the re-sellers available through Amazon at greatly reduced prices plus shipping. As I explore the books and my experiences with the recipes for one or two they hold, I’ll share info about the cookbooks.

One I’m enjoying is Guy Gourmet written by Adina Steinman dnd Paul Kita with the editors of Men’s Health magazine.  Many of the recipes are for two, but those that serve four can easily be reduced to two servings. By using a reseller, I got a $25 dollar cookbook for $5.99 plus $3.99 shipping for a good as new hard cover book. (A couple of years ago, a friend showed me a new cookbook she bought for $30.00. I liked it and found it on an Amazon re-eller for $2.00 plus shipping. I’m still gloating over that purchase!)

This morning, I tried the Guy Gourmet Stuffed French Toast.  As a rule, I’n not that big a fan of French toast, but it read well and I could reduce the recipe from two servings to one. When I am sharing their recipe, I will provide my interpretation of the original so I hopefully won’t be sued!

Stuffed French Toast Inspired by  Guy Gourmet  – makes two sandwiches
4 slices day-old or stale thick bread (I used a bolillo I left on the counter a couple of days and just sliced it in half to make one sandwich.  I also use single bolillos to make garlic bread so I won’t eat a whole loaf of French bread by myself.
4 eggs
2 Tbsp milk
1 tsp sugar or maple syrup
1/4 tsp ground cinnamon
1 Tbsp butter
Powdered sugar for sprinkling on top if desired
A filling you like – I used sliced apples and bacon. Other possibilities might include a nut spread and banana slices or cream cheese and berries. Be creative.

Beat eggs, milk and sugar or syrup and cinnamon together in a bowl and pour into a baking dish big enough to hold two of the slices of bread
Place topping on two slices of bread and top with the other two slices. Place stacks in batter for two minutes, turning after one minutes so both sides of the bread can absorb and be coated by the batter.
‘Melt the butter in a medium non-stick skillet over medium high heat. Places th sandwiches in the pan and cook until golden brown. Flip the sandwiches so both sides are golden. Serve with a sprinkling of powdered sugar and more of the fruit you used for stuffing the French Toast.


Bacon and Apple Stuffed French Toast sans powered sugar sprinkle. More savory than sweet that way!

Scavenger Shakshouka

Shakshouka, a tomato based stew topped with eggs, has been trendy for awhile as breakfast,a brunch or a light supper. I’ve made and posted traditional shakshouka, green shakshouka and even a leftover corn bread version my daughter named Corn Shouka and enjoyed them all. I was surprised this month when one of my food magazines had multiple shakshouka recipes including one in an advertisement for a diet program’s new marketing plan. There were multiple spelling including the magazine’s Shakshuka version. All that got me shukaed up, so you might find different spellings scattered through here.  Yes, it is a terrible pun; just deal with it!
I decided to make shakshuka for breakfast, regardless of the spelling. The challenge was that most published recipes make a lot, come calling for a dozen eggs!  These days, I’m cooking for one. Reading some of the recipes, I got a feel for ingredients and decided to check out the fridge and pantry to see what I might scavenge for an impromptu shakshouka. You know how I enjoy playing with my food!

Shakshouka just out of the often. Drat!!! one egg yolk broke. Not bad, though, for scavenged ingredients!

Scavenger Shashouka

Ingredients found on hand:
Diced canned tomatoes left over from another project
Bell pepper
One foil packet (two tablespoons) tomato paste What a great convenience discovery they are! Six packets in a box so you don’t have to throw away most of a can of tomato paste.
Jarred red chile salsa (Chimayo brand is amazing!)
Greens (I happend to have some red Swiss chard)
Feta cheese
Olive oil
My stove top blend of 60% kosher salt and 40% ground black pepper

NOTE: Measurements included in the methods are eye-balled estimates. Trust your experience and instincts and play with that food! Makes two servings.

Heat up the broiler in your oven.
Add a splash (1 or 2 Tbsp) olive oil to an 8-inch non-stick sauté pan and heat until it begins to shimmer. Use a second-press inexpensive olive oil for this, save your EVOO for salad dressing or for drizzling over the shakshouka at serving.
Add chopped onions and bell pepper, about a Tbsp or two of each, and cook until tinder.  Lower heat if needed to keep from burning the onion.
Add a minced garlic clove or two and let them soften, but not turn golden, stir in the packet of tomato paste, but don’t include the foil. When paste is soften and blended in, add a cup of so of drained diced tomatoes. My pan was filled to about half an inch short of the top. Stir in the salsa (as much for Chile heat as you think you can take) onion, bell pepper and garlic and let it all simmer until reduced and not soggy wet. Add chopped greens to the pan, stir into the mix as the greens wilt and be come tender.
Make two wells in the tomato mix and crack an egg into each. When eggs begin to set, transfer pan to the oven under the broiler. Check it frequently and remove the pan when the egg whites are just set. The yolks should be just set.
Remove pan from the oven and sprinkle crumbled feta cheese on the tomato mix an eggs. Let it set up a couple of minutes and the cheese soften a little, salt and pepper mix to taste, then plate and enjoy.

Half an 8-inch plan and a side of toast was just right for breakfast. The good news is I get to have the second half today!

Bulletin: Left overs were more flavorful than the first time around!  I may have to experiment making it a day ahead.

Welcome 2018!

The Gringo Gourmet has a new look with an easier to read color scheme.  Please feel free to comment on it.

The end of the year us always hectic and 2017 was no exceptions.  A number of things got me way behind in posting here. One of my New Year’s Resolutions is better organization of time and tasks and more posting here.  Wish me well on that one!

I’ll start off with a recipe for an amazing and colorful slaw that looks and tastes as bright as fireworks welcoming in the new year, even if I’m doing it a couple of days early!  In the next day or so I’ll post an interesting vegan dish we made for Christmas.  It was a recipe from Jamie Oliver and all the measurements were metric.  Fortunately, my daughter had a scale that could to metric weights as well as the weights we are used to in the U.S.! Keep an eye our for that one.

My pre-happy new year treat was part of a birthday party for one of my great grandnieces who turns 3 on New Year’s Eve.  (Note: I have 10 great grand nieces and two great grand nephews.  The consensus is I am a great, great uncle!) There was a luncheon featuring brisket, beans, fruit, guacamole, chips and salsa. Good TexMex eating on the border.  I made a standard Cole slaw with a. creamy dressing and then, go fiesta with a Red Slaw with Spiralized Beets.

Red Slaw with Spiralized Beets.
Even when they heard the word “beets”, they seemed to like the salad!

Red Slaw with Spiralized Beets

1 tsp lime zest, grated
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 clove(s), medium garlic clove(s), crushed through a garlic press
1 tsp cumin seeds, crushed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
3 medium uncooked beets, peeled (about 3/4 lb)
2 cup(s) uncooked red cabbage, thinly sliced
2 medium uncooked scallion(s), thinly sliced
3 or 4 sliced shishito peppers
3 Tbsp fresh oregano, chopped
6 Tbsp queso cotija, or Parmesan cheese, coarsely shredded
3 Tbsp roasted salted pepitas, (pumpkin seeds)

In a large bowl, whisk together lime zest and juice, oil, garlic, cumin, salt and pepper.
Spiralize beets; add to dressing.
Add cabbage, scallions, shishito peppers and oregano to beets; toss to coat. Sprinkle with cheese and pepitas.
Garnish with a few additional spirals.




Who’d a Thunk It… Cauliflower = Seafood?

Vegetarian ceviche that’s really good!

It’s always fun to run across a recipe that my vegetarian daughter might like. I think this one qualifies.  It is a vegetarian ceviche made with cauliflower instead of sea food.  I took it to a Thanksgiving dinner as an appetizer. A couple of people asked me what kind of seafood was in it. I had to convince them that it was all vegetables!

Cauliflower Ceviche

Thanks to Beatriz Barranco, El Paso, TX and Taste of Home Magazine, November 2017

1 medium head cauliflower, finely chopped
1 cup catsup
1 cup orange juice
3 medium tomatoes chopped
1 medium onion, chopped
½ cup minced fresh cilantro
½ Tsp each salt and pepper
3 medium avocados, peeled and cubed
Lemon wedges, tortilla chips, hot pepper sauce, optional

In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook uncovered until crisp-tender – 5 to 8 minutes.  Drain, spread out and blot pat dry.  While cauliflower is cooking, mix together catsup and orange juice.

In a bowl, combine cauliflower with tomatoes and onion.  Add catsup and orange juice mixture, cilantro, salt and pepper, toss to mix well.  Refrigerate at least one hour or overnight.

Before serving, gently stir in avocado cubes. Serve with tortilla chips, lemon wedges and optional hot pepper sauce.

Note:  I had to mess with it a little, of course. I prefer lime juice and lime wedges over lemon for this dish.  I found it to be a little too sweet for my taste, so I added the juice of a lime when I added the avocado cubes. It might be good to compare the sugar in various brands of catsup and use the one with the lowest sugar to start out with.

I had leftovers, and I had to experiment a little more.  I picked up a handful of shrimp, boiled, peeled and chopped them and added them to the “ceviche.”  I honestly couldn’t tell they added anything to the recipe.  It stands alone with the cauliflower and I’ll be making it again soon.

Even in the Desert, You Can Get a Craving for Seafood

When you live about 1,000 miles from the coast, seafood is something exotic.  We know about shrimp and sometimes see live lobsters can be found in a tank at the grocery store.  We get salt cod and a few varieties of frozen “fresh” fish are good, but pretty mundane.  Now that we have a Whole Foods market, we see different varieties of seafood that I hope to learn how to cook someday. In the meantime, I fall back on the tried and true.  I do grill the occasional swordfish steak and I love to sear ahi tuna with a crust of crushed wasabi peas when I’m feeling exotic. I’m more likely to do a soup or stew or to try a version of baked cod.  I found a new baked cod recipe in an article on sheet pan suppers and, of course I had to try it and am happy to share it.  It was a recipe for four servings that I was able to reduce to one serving successfully in keeping with my new search for how to make one or two serving meals.  I’m including the full recipe below, but have added a couple of notes about my experience

Sheet pan Provençal Cod, Potatoes and String Beans fulfill a desert craving for seafood!

Provençal Cod, Potatoes and String Beans
1 lb. Yukon Gold potatoes, thinly sliced
¼ cup plus 1 Tbsp extra-virgin olive oil
1 tsp herbes de Provence, Kosher salt and freshly ground pepper
8 oz yellow wax beans and/or green beans, trimmed
2 small tomatoes, diced
1/3 cup Kalamata olives, roughly chopped
2Tbsp fresh lemon juice
4 6-oz cod fillets (1 to ½ inch thick)
Chopped fresh parsley for topping
Put a rimmed baking sheet in the upper third of an oven and preheat to 475°. Combine potatoes, 2 Tbsp olive oil and ½ tsp herbes de Provence in a large bowl; season generously with salt and pepper.  In a separate bowl, combine the beans, 1 Tbsp oilive oil and the remaining ½ tsp herbes de Provence; season generously with salt and pepper.

Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side.  Roast until the potatoes and browned and the beans are tender – about 20 minutes.

Meanwhile, combine the tomatoes, olives, remaining 2 Tbsp olive oil, the lemon juice. ½ tsp salt and pinch of pepper in a small bowl; set aside. Season the cod all over with salt.

Remove the baking sheet from the oven. If potatoes and beans are done, remove and keep warm. If not done, push to their sides leaving a space in the middle.  Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque – 10-12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.

Notes: In my oven, the beans and potatoes were done at 20 minutes.  I left them on the the cod and the beans were a bit overdone by the time the cods was done. Check them while the cod is cooking, to be safe.

I could only find a long filet of cod with a narrow end. I folded the narrow end under the thick end sandwiching some of the olive and tomato mix in between.  It worked fine and was colorful and tasty.

This recipe reduced easily to one serving with a single cod filet and smaller portions of beans and potatoes.  I did the full recipe of the olive, tomato lemon mix and enjoyed what didn’t fit on the cod right out of the bowl with a spoon!



Adventures of a Salad Barfly

Have you ever scored a pickup at a salad bar?  It can happen.  Flattering lighting, arrays of exotic beauties calling for a closer look. Taking them all in with your eyes and finally choosing one to take home.  Once you score, you’ll find yourself hanging out at the salad bar more and more often… and maybe venturing to the hot foods bar, the olive bar, the ceviche bar and on and on.

With a focus on cooking for one or two, it is easy to get hooked on the salad bar scene.  No need to worry about planning for leftovers, pick up something fresh in a useable amount and enjoy.  It is a nice way to get variety in your side dishes and concentrate on a great main dish. It makes mealtime a pleasure instead of a chore and sure beats take out fast food or yet another sandwich supper.

For example…

A craving for cruciforms, but not for whole heads of cauliflower, romanesco or broccoli is satisfied by a few florets of each from the salad bar. Take them home, roast them on a sheet pan and your side dish delimma is solved.

Florets of cauliflower, romanesco (a green cauliflower) and broccoli pan roasted in the oven provided a healthy fiber-rich side dish without a ton of leftovers in the crisper.  Since the oven was hot, a small oven-roasted sirloin steak was a wonderful main dish treat. A bonus was the discovery of a watermelon, feta, mint and jalapeño salad that could not be passed up!  What more could a salad barfly ask?

And on another night at the salad bar…

Sometimes, it is hard to decide between two toothsome beauties, so take them both home and enjoy!  Rainbow carrots with a mix of kale and radicchio were terrific with a light vinaigrette.   And the house rule of three tiny roasted potatoes provided the starch for the meal.

Rainbow carrots atop kale and radicchio brighten up a steak and potatoes supper. By the way, steak is not an every night protein here.