Lunch today was herbed roasted potatoes with broccoli cheese sauce. I went outside to pick rosemary and thyme and noticed there were a few young Swiss Chard leaves that hadn’t yet succumbed to the nighttime freezing temperatures. I didn’t want that nutrition to go to waste so I brought them in to go with the broccoli.
The baby potatoes were parboiled before marinating with fresh rosemary, thyme, celery seed and kosher salt in olive oil. The halved potatoes were roasted in a 425ºF oven.
When the chard and broccoli was cooked I used a stick blender and added ricotta, cheddar, cashew milk, nutmeg and salt to make a sauce to go over the roasted potatoes.
…and that was lunch.