Potatoes, Tomatoes, and Salad

Three recipes in one post today! I made this meal last night and it was very well-received. The best part is this is all oil-free (aside from optional nonstick spray) and salt-free! It's like eating healthy french fries.
Potatoes and tomato sauce recipe based on this recipe from EatingWell.

Roasted Garlic Potatoes

Serves: 2-3
Total Time: 1 hour

Ingredients:

• 1 1/2 lbs yukon gold potatoes (or other potato variety of your choice)
• 1 tsp lime juice (lemon juice is also an acceptable alternative)
• 1 1/2 tbsp apple cider vinegar or white vinegar
• Garlic pepper to taste (if you don't have garlic pepper, just use granulated garlic and ground pepper, it's the same thing)
• Nonstick cooking spray or olive oil (optional)

Directions:

1. Preheat oven to 400° F.
2. Wash and scrub potatoes, removing any eyes. Cut into small (approx. 1 inch) pieces.
3. Place potato pieces in a large bowl and toss with lime juice and vinegar, sprinkling on generous amounts of garlic pepper as you go.
4. Line a baking sheet with foil (for easy cleanup). You can lightly spray the sheet with cooking spray or wipe it down with a very small amount of olive oil to minimize sticking. Spread the potato pieces evenly across the sheet. Sprinkle with more garlic pepper if desired.
5. Bake for about 45 minutes (or until the potatoes begin to lightly brown and turn crispy on the edges) flipping the potato pieces over once around the 20 minute mark so they brown evenly on both sides.
6. Serve warm with the garlic tomato sauce (recipe below).

Garlic Tomato Sauce

Makes: approx. 2 cups sauce
Total Time: 30 minutes

Ingredients:

• 1 15 oz can crushed tomatoes (no salt added variety, I recommend Eden Organic brand)
• 6 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp garlic pepper (or 1/4 tsp granulated garlic and 1/4 tsp ground pepper)
• Pinch of crushed red pepper to taste (for spicier sauce, add more, for milder, add less or omit)

Directions:

1. Steam-fry the garlic for about 1 minute, stirring frequently.
2. Add the rest of the ingredients and once the sauce begins to bubble, reduce heat to low.
3. Let the sauce simmer for about 20 minutes, stirring occasionally.
4. Serve warm or at room temperature.

Balsamic Artichoke and Chickpea Salad

Serves: 2
Total Time: 5 minutes

Ingredients:

• 2 large bunches of greens of your choice (I used a spinach, baby kale, and chard mix)
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 cup artichoke hearts (or as many as you'd like)
• 2-3 tbsp balsamic vinegar (use more or less depending on your preferences)
• Dash of dried basil

Directions:

1. Combine greens, chickpeas, artichoke hearts, and vinegar in a bowl and toss.
2. Serve topped with a small dash of basil.