3930562108_f07c8dec17Sometimes when I feel overwhelmed by the problem of “what to make for dinner” I take a moment to stop, breathe, and reconsider my approach to cooking. Instead of looking up some complicated recipe and buying ingredients to make it, instead I look into my fridge and see what’s up, and let the ingredients guide me. Last night I saw that I had green beans from the farmer’s market, a mix of organic potatoes (French fingerling, baby reds, and purple), and some Gimmie Lean sausage. OK– breakfast-for-dinner time. Why go out to buy a bunch of stuff when I can just make the veggies the spotlight through roasting?

My friend Brad has a theory about breakfast foods: they’re good in the morning, unacceptable at lunch time, really good for dinner, and best during the hours of midnight to 3:00 AM. I happen to agree. I think my favorite breakfasts have been had at dinner-time or later, and last night’s meal was no exception.

The lineup:

the greenest of beans

The pretty-pretties:

whats taters precious

I let the potatoes roast at 425 for about 20 minutes with their coating of olive oil, rosemary, salt, and pepper, and then stirred them. I added the green beans to the same pan and roasted for another 15 minutes, during which time I put on the snausage patties. The smell of them caused some interest in the household community:

dinner smells good

Everything assembled:

dinner done

Serious nom-noms.