The herbs are interchangeable in this recipe, and I had chives and parsley in my fridge. That picture was taken before baking.
For the salad, I took my basic salad mix (lettuce, spinach, red cabbage, red onion, and cucumber) and added blue cheese and the purple tomato from the farmers' market. I grilled a London broil and sliced it thinly to top the salad. I also added a small handful of walnuts and some Kalamata olives to my salad and topped it all off with some EarthFare olive oil and balsamic vinaigrette.
My plate, with the baked potatoes:
There was a big serving of the salad leftover, so that will be lunch tomorrow. See you then!