Warm split rolls brushed with garlic butter and herbs become a meal when paired with a quick green salad. This shelf's single ingredient transforms into something that tastes like you tried, and it takes almost no time.

Serves 2. 20 minutes, 8 at the stove.

About 1690 calories a serving, 7 g protein, 38 g carbohydrate, 177 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Mince 2 cloves garlic and stir into 2 tablespoons softened butter with a pinch each of salt, pepper, and 1/4 teaspoon dried oregano until smooth.
2. Split the 4 rolls in half and arrange them cut-side up on a baking sheet. Spread the garlic butter evenly over each cut surface.
3. Bake the rolls until the butter has melted and the edges are warm, about 8 to 10 minutes. While they bake, toss 3 ounces mixed greens with halved cherry tomatoes and dress with oil and salt.9 min
4. Remove the rolls from the oven when the butter bubbles at the edges. Divide between two plates with the salad on the side.

Note Swap the dried oregano for thyme if you have it. Leftover garlic butter keeps in the fridge for three days; spread it on any bread. Serve with a glass of white wine or cold water with lemon.