Sometimes the best way to invent your own recipe is to wait until there’s barely anything left to eat in the house—then get creative, which is what happened today. Lunchtime rolled around and I was desperate. Usually, my clean-out-the-fridge dishes aren’t necessarily blog-worthy.
But this one turned out pretty great. It’s not super inventive, but it is super easy. And it’s got a kick that will help you get your water quota for the day. If you’re not a fan of spicy food, then use just half of a jalapeño or eliminate it completely.
Last week, I had every intention of whipping up something for Cinco de Mayo. But life got busy and I didn’t get around to it. So there sat the jalapeño and red bell pepper, waiting to serve their purpose.
The asparagus was just about to go bad, so I HAD to use that. Not sure what I bought the potatoes for, and the rest of the ingredients are staples that I have on hand at almost any given time.
This vegan, gluten-free dish comes together very quickly. You could serve it cold, but it’s best served warm. Whatever you do, don’t overcook the asparagus. It should still have a crunch to it—no one likes mushy asparagus.
For that matter, don’t overcook the potatoes either. If they get too soft, they won’t hold their shape. Oh, sorry—was I getting too bossy for a minute? You should meet the rest of my family.
One of my favorite kitchen gadgets is a mini food chopper/processor that I bought at a yard sale for $3 years ago. Just a cheap Black & Decker model, but it works like a charm.
I used it to whip up the dressing in no time. It’s also great for making fresh salsa. And I HATE chopping onions by hand—it’s great for that, too. The list could go on and on.
Today was just one of those days where things went RIGHT for a change. The recipe turned out well on a whim. I shot 29 photos instead of 129, and they all turned out great. And I didn’t spend hours editing them. It was just one of those days. And I’m grateful for it.