Sunflower Salad

Scott just shipped off to New York for a few days, which means I'll be throwing nightly raucous keggers complete with male strippers, naked limbo contests, and a cocaine bar. It also means I'll be cooking for one until Monday. Despite how sad the phrase "cooking for one" sounds, I kind of like preparing food for myself. Moping and nuking TV dinners is not my style.

Single-serving meals are especially gratifying when the food turns out as tasty as this sunflower salad. The parsley and garlic give it a fresh and zesty kick and the seeds contribute the perfect crunch and a hefty dose of Vitamins E and B1.

I had some quick-broiled zucchini on the side for a light eight-ingredient lunch.

7-Ingredient Sunflower Salad
Prep Time: 10 minutes. Cook Time: 25 minutes. Serves 1+.

2 medium red potatoes
8-10 cherry tomatoes, halved
1 Tbls. fresh parsley, chopped
2 Tbls. extra virgin olive oil
1 Tbls. apple cider vinegar
2 Tbls. raw sunflower seeds
1 clove garlic, grated.

Boil potatoes whole until tender, about 25 minutes. Let cool until you can handle them.

Slice potatoes into bite-sized chunks and toss with remaining ingredients, salt and pepper.