Dinners that are fast, fresh, cheap and delicious are not always the easiest to come up at the drop of the hat, but is the holy grail of week night cooking. In the winter the solution is easy - stews and soups that I make in big batches and freeze. In the summer I usually just make big salads, but I was craving something a bit more creative than just a salad recently and then I had a brain wave! I had spinach, eggs, tomatoes and potatoes!
What I present here is by no means fast since I had to roast the potatoes! But, with a little fore thought you could easily roast a batch of potatoes on the weekend!
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| Spinach, Tomatoes and Eggs, Oh My! |
Here is what I did:
Pre-heat oven to 450 F. Clean and cut up 3 small red skinned potatoes (single serving). Toss potatoes in olive oil, sea salt, pepper and other herbs (as desired). Arrange on a foil lined cookie sheet and bake for 30 to 45 minutes (until soft). You should probably stir them around half way through the roasting time.
Meanwhile, put a pot of water on high heat. Once the water is nearly boiling add an egg. Boil for 15 minutes. Immediately remove from heat and chill in ice water (will help the shell peel off easier and the yolk from turning grey).
Tear up desire amount of washed spinach leaves. Half some grape tomatoes. Chop up the egg and add to the spinach and tomatoes in a bowl. Once the potatoes are done roasting add them while still warm to the partially assembled salad. Drizzle a little red wine vinegar and olive oil on top and enjoy. If you have crumble bacon on hand this goes well one top as well! Or grated cheese!
Obviously - when I made this salad it was not quick because I had to roast the potatoes. But I have repeated this when I had all the ingredients fully prepared and on hand and it took less than 5 minutes. I would like to point out the well balanced nature of this meal as well. Wouldn't you rather eat this for dinner or lunch than grabbing food out somewhere? Planning can be a busy cooks best friend during the week!
Happy Cooking!
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