Happy long weekend babes! I have been SO MIA this week. I really have no excuse…I’ve been acting like a recluse (I spit rhymes sometimes, nbd). In all honesty though, I have been more introverted than I usually am. I’m hoping it is a brief phase that will end quicker than it came, but we will see.

One plus is that I have been cooking a bit more than usual. I decided yesterday, with it being Sunday, we have a nice sit down dinner. With our dietary differences (i.e. my dietary differences) we normally eat different meals at different times of the day in different rooms! So romantic, right? We barbecued a steak for my boyfriend, a GF quinoa mushroom burger for myself, some Greek salad and a super yummy fluke warm potato salad! I occasionally buy goat cheese and eat it on its own (don’t judge me), so I wanted to try and use it in a meal and not make it the meal for once. Check out the recipe below and let me know what you think!


  • 1 lbs fingerling potatoes
  • 2 tbs soft goat cheese
  • Juice of 1/2 a lemon
  • 1 tbs grainy mustard
  • 1/2 tsp olive oil
  • 1 tbs tarragon
  • 1/4 cup arugala
  • 2 tsp butter
  • Salt and pepper to taste

Slice potatoes lengthwise and boil until able to be pierced with a fork with ease. Melt butter in a frying pan and fry potatoes until the edges are lightly browned. Transfer to a serving bowl and allow to cool slightly. While the pan is still warm, wilt arugula until the colour is a vibrant green.
In a small bowl, mix together goat cheese, lemon juice, olive oil, tarragon, mustard, salt and pepper until smooth. Pour the dressing over top of the potatoes and arugula and toss until every potato is dressed and the arugula is evenly distributed throughout the dish. Serves 2-4 and can be eaten warm or cold.

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