*cue sad music*
I managed to make do with a pretty badass little toaster oven, but things like frozen pizzas and anything larger than 6 inches were impossible.
However, recently I purchased a new, gorgeous, modern, DOUBLE oven. I can make a turkey and a cheesecake at the same time, nbd.
*cue angels singing*
What's the first thing I did? I roasted some brussels sprouts and sweet potatoes. They turned out absolutely beautiful. Then I used them to trick out my salad.
[How to roast them? Cut into smallish pieces, then coat with olive oil, salt, and pepper. Spread out on a cookie sheet and bake at 400 degrees for about 30 minutes, giving them a bit of a stir/shake every 10-15 minutes.]
I forsee a bit of a salad series on the horizon, since this former salad-hater is actually digging salads lately. They're an easy way to get veggies, and my body needs them after this particularly pudgy holiday season. Plus I started to like them more when I realized I could do more than the standard 'lettuce-cucumber-tomato' routine.
My salad motto is: More substance. Less lettuce. I can add Mexican rice if I want and call it a burrito bowl. Nice.
This salad includes:
Iceberg lettuce chunks
Roasted brussels sprouts and sweet potatoes
A dollup of a chickpea + olive oil puree
Balsamic vinegar dressing