Roasted Potatoes, Sauteed Greens and Fried Eggs

My daughter has declared many times that potatoes are her favourite vegetable. I don’t even see the potato as one. It falls squarely in the carbohydrate food group  for me, closer to rice or pasta than it is to, say, broccoli or bell peppers. But who am I to argue with a strongly opinionated toddler? Potatoes are, indeed, a vegetable; but if she thinks she can get away with counting potatoes as part of her five a day, she is WRONG. Not while I am in charge of our family meals around here, anyway.

Tonight’s dinner is basically a medley of veggies. Yukon Gold potatoes cubed, tossed in a myriad of spices (coriander, cumin, turmeric and fennel) and roasted in the oven; red swiss chard and broccoli simply sautéed in olive oil and garlic on the stove; and a couple of fried eggs to round out the meal. This meal feels more like a savoury brunch than dinner fare. But having potatoes is a nice change from our usual pasta or rice.

Leftovers, if we are not too lazy, will be chopped up into smaller pieces to form a frittata for a weekend lunch treat. Yum.


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