I brainstormed this in all of the 1 minute it took for my fridge to start frantically beeping at me for holding the door open too long as I gazed inside. I had just gotten home at the end of a long work day, and I needed something quick and without thinking.
The salad. As easy as taking half a bunch of chard and chopping it, stems and all. You could also food-process it. Use the stems to add texture and color – mine was rainbow chard with an attractive combo of red, yellow, and white stems. Then, just add a few squeezes of Dijon (I used German) mustard and mix up. Done.
Portobello “pizza”. All I did was put some pizza sauce on a couple of Portobello caps, put them in a nonstick baking dish, and pop them into the toaster oven at 350 F for 10-15 minutes. Make sure to lightly oil the bottom and periodically check on them to de-stick them. When they are done, they will shrink, become easy to bite into, and start to smell “mushroomy”.
Sweet potatoes. I just cut them into 1” chunks and steamed them for 15-20 minutes. I ate them as-is.
You can start the pizza and potatoes cooking while you prepare your salad. Then, by the time you are done eating your salad, your next course will be ready. Voila!
I can assure you that this tasted better than it looks. And what do you expect from practically no thought and little effort? Leave your thoughts below.