• Mixed Green Salad with Herbs, Lentils, Sweet Potato & Grueyere •
Heat oven to 350. Peel and chop one sweet potato into 3/4″ chunks. Toss in a bowl with olive oil and salt and then lay out on a baking tray. Roast sweet potatoes, turning occasionally, until lightly browned and tasty, about 20-30 minutes. Meanwhile, boil dry lentils in salted water until tender, drain and set aside. Put a single serving of mixed greens, (or whatever you have including any fresh herbs) in a wide, flat bowl. Top with lentils, then roasted sweet potato, your favorite vinaigrette, and grated gruyere cheese.
As I prepared the salad (and mini sausages for Rose), I thought about what a wreck my kitchen is while I cook, and how the photos of our dinners might lead you to believe otherwise. So here’s another glimpse, the ugly truth in case you missed the last one: