Ad tuberosum tempore

The beauty of this recipe is timing. It takes about 40 minutes in the oven, thus allowing for other preparations and synchronizing the arrival of all the components of the meal onto the plate.

Potatoes:
- 3 large potatoes, cut into 1/4" half-circles
- 1 1/2 cup water and 1/2 a bullion cube OR 1 1/2 cup broth
- thyme and cumin
- 4 cloves garlic
- 1/3 cup salsa verde (spicy stuff, adjust amount accordingly)
- 1 tbsp lemon juice (juice of 1/2 lemon)
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- place potatoes into an oven-safe dish
- sprinkle with thyme, be generous - all pieces should have some
- mix broth, garlic, cumin, salsa and lemon juice together in a cup, then pour onto potatoes
- cover the dish with foil
- bake at 375F until potatoes are soft

Easy stuff, eh? I suggest serving it with shallots, sour cream or fresh cheese. Now, if you feel that dinner is not complete without some protein and greenery, here's a quick-and-easy trio:

Broccoli is just steamed, nothing special there. Some soy sauce or balsamic vinegar would have made it more festive, but this time I didn't bother. Tofu and mushrooms are stir-fried, with an Asian twist:

- 1 lbs tofu, cubed into 1/2" pieces
- 1 medium onion, diced also into 1/2"
- 4 cloves garlic, minced
- ginger, I'd say 1" cubic (it's a guess, just put as much as you want), minced
- 2 tbsp olive oil
- 1/2 tsp sesame oil (strong tasting, use with caution)
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- heat olive oil in a pan over medium heat
- start frying the tofu, occasionally stirring
- when tofu is golden on most sides, add onion and keep stir-frying until they are translucent
- add ginger, garlic and sesame oil, fry stirring often for 2 minutes
- add mushrooms, cover and cook until the desired tenderness is achieved