lunch in 20 minutes

Frozen peas with olive oil (I miss Spain) and grilled potato wedges with rosemary. Done in 20 minutes!

Grilled Potato Wedges
serves 2

Ingredients
potato
olive oil
2 tsp dried rosemary
sea salt
black pepper

1. Pre-heat and grease grill (in this case I used a George Foreman grill and sprayed it with cooking spray).

2. Cut potato into wedges. Rinse and soak for 5 minutes in cold water.

3. Drain potatoes and empty into a mixing bowl. Pour in enough olive oil to coat and toss with rosemary, salt and pepper to taste.

4. Place single-layer on grill and cook until potatoes are tender all the way through, about 20 minutes.

Enjoy!

weekday brunch

Yum. Fried egg, roasted veggies, and fresh strawberries (did you hear there’s going to be a surplus this year?)

a breath of fresh air

It’s been awhile! I merged this blog with my other one, then didn’t food blog, then stopped blogging altogether thanks to a hectic semester, then decided to start food blogging all over again! Anyway, I’m in L.A. right now visiting my sister and decided to share some delicious eats from today: fish tacos from the boardwalk on Venice Beach. Enjoy!