Category Archives: VEGETABLE SIDE DISH RECIPES

OVEN ROASTED TOMATOES, ZUCCHINI, AND YELLOW SQUASH

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It’s late August and friends are gifting us zucchini faster than the fir trees are dropping their cones! Not that I’m complaining you realize, because I love zucchini, but if I don’t get around to using all my gifts, I feel guilty. (Comes from having parents who lived through the Great Depression.)

So when a friend recently gave us both a zucchini and a yellow squash, I decided to roast them along with the Campari tomatoes which were starting to get that “I’m almost past my prime and nobody loves me” look to them. So I decided roasted veggies were definitely going to be part of our evening meal in the very near future.

I also wanted to use some of the preserved lemon and black garlic I had recently prepared. (Recipes to follow.) And since Italian is probably my favorite ethnic cuisine, I added a wee bit of Italian seasoning and topped the whole mess with Parmesan cheese. Yummy, is all I can say!

I know I’m preaching to the choir here, but roasting or baking veggies together almost always results in great flavor. It’s like the whole dish is much better than the sum of its parts. (Well duh Patti, you could say that about almost any dish! But for me, its veggies that seem to profit the most from a little company.)

So the next time you are blessed with fresh zucchini from a friend, give this recipe a try. Of course, zucchini will never replace chocolate, but then when was the last time a friend or neighbor gave you chocolate from their garden? As my father used to say, “Be happy with what you have”. And I think fresh zucchini, or any kind of home grown veggie or fruit from a friend is a wonderful gift. You know the old saying, “if life gives you lemons make lemonade”, well in this case, if life gives you zucchini, make this dish.

Cheers to all the wonderful people out there who share their bounty with others. I, for one, appreciate your hard work and admire your gardening abilities. I can’t even grow zucchini, so anyone who can, automatically earns my respect! And if you give me one, you get my thanks too!

  • 2 T. extra virgin olive oil
  • 1 tsp. finely chopped preserved lemon   
  • 1 clove black garlic, finely minced
  • 2 cloves garlic, finely minced
  • ½ tsp. Italian seasoning
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 med. zucchini, sliced  
  • 1 med. yellow squash, sliced (you can use additional zucchini if you don’t have yellow squash)
  • 3 Campari or Roma tomatoes, sliced
  • ¾ c. finely grated Parmesan cheese

In a large bowl, whisk together the olive oil, preserved lemon, black garlic, regular garlic, Italian seasoning, salt, and pepper. Add the zucchini, yellow squash, and tomato slices.  Gently toss together with your hands and place in a single layer on a large rimmed baking pan lined with parchment paper. Sprinkle Parmesan over the top.

Roast in a pre-heated 400 degree oven for 25-30 minutes, or until veggies are tender and the Parmesan is a lovely golden brown. Serve warm or at room temperature.

 

TABBOULEH

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OK, sometimes in my haste I don’t even follow my own recipes to a tee. And this past Sunday morning was no exception. (This is happening more and more as advancing years have their way with me!) So, instead of reading my recipe on how to soften the bulgur for this salad, I followed the Red Mill basic cooking instructions on the package. Huge mistake. I basically made porridge. (BTW, not Bob’s mistake. The instructions were perfect if you wanted a soft cereal.)

So what do you do when you realize your mistake and it’s 10:00 am and you have 37 guests coming for a meal at 1:00 pm? Well I’ll tell you what I did. I carried on as if no faux pas had occurred. So the salad was a little soggy, it still tasted just fine. But I knew it could have been better. (Sometimes you just have to suck it up and hopefully learn not to make the same mistake again! In my case, I’m not holding out much hope that it won’t happen again. But I have confidence in you, so not too worry!) Anyway, the salad was still delicious.

So next time you want a wonderful, nutritious, and different salad to serve to your family and friends, I suggest you make Tabbouleh. It’s perfect as a part of a Mediterranean menu, or just as a nice change of pace beside a simple meat entrée. And it keeps really well. Perfect for lunch the next day, be it in your home or in your office lunchroom.

So moral of this story/confession. Stuff happens. You simply have to make lemonade out of the lemons. And – you don’t need to tell anyone about your little mess-ups in the kitchen. Most of the time no one will notice anyway! Happy cooking.

FYI: Bulgur is the traditional grain of the Levant. And since you wondered, the Levant region includes Syria, Lebanon, and southern Turkey.

  • 1½ c. med. sized bulgur (I use Bob’s Red Mill Whole Grain Red Bulgur)
  • 1½ c. boiling water
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, partially peeled, seeded, and cut into small chunks
  • 8 green onions, finely chopped
  • 2 cloves garlic, finely minced
  • 1 c. chopped Italian parsley, or more to taste
  • ½ c. chopped fresh mint, or more to taste
  • 6 T. fresh lemon juice, or more to taste
  • 6 T. extra-virgin olive oil
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. crumbled feta, or more to taste
  • ½ c. coarsely chopped Kalamata olives, or more to taste 

Combine the bulgur and boiling water; soak for one hour. Drain the bulgur in a fine sieve, pressing firmly to release any excess water. Place on a plate, fluff a little, and allow to cool to room temperature.

Meanwhile prep the tomatoes, cucumber, green onions, garlic, parsley, and mint as described above.

When the bulgur is cool, whisk the lemon juice, olive oil, salt, and pepper together in a large bowl. Add the bulgur and toss until every grain is coated. Then gently stir in the cut veggies. Finally add the crumbled feta and Kalamata olives. Taste and add more of this or that until you reach the desired taste you want.

Tabbouleh is best if it has an hour or so to meditate in a cold place before being served.

ROASTED EGGPLANT WITH LEMON, GARLIC, AND BASIL

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I love eggplant. But sometimes I don’t want to spend a lot of time preparing an eggplant dish. Sometimes (becoming more and more often these days) I want to make life easier on myself. Granted, I don’t mind if there are a few steps to a dish, because normally I would be working on other dishes at the same time anyway. So, as long as the steps are easy, I’m all over preparing almost any simple recipe requiring multiple steps.

And this recipe could not be easier to prepare. Yes, you still have to cut the eggplant, and let it hang out coated with salt for about half an hour, and whisk a “slather” together. But that’s about as difficult as it gets.

So this delicious dish fits right in with my general outlook these days of preparing and serving simpler and more nutritious meals.

This dish also has the advantage of being a lovely addition to a meal featuring a very rich entrée.

Last evening our good friends Mark and Vicki came over for a simple Italian inspired meal. For appetizers I served Creamy Anchovy Garlic Spread with crackers and homemade soft Italian bread (recipe to be published soon), marcona almonds, and Castelvetrano olives. (Mr. C. provided the adult beverages.)

Next I served Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce (very rich), Simple Italian Rocket (Arugula) Salad (nice and tangy to offset the richness of the pasta), and this eggplant recipe (again not rich, but contributing a lovely flavor and mouth feel). (Mr. C. served a charming cold Rosé.)

For dessert, Tuscan Cantuccini, espresso, and a delightful licorice dessert liqueur we brought back with us from our last trip to Italy. (Bold = recipes on this site.)

So if you too are an eggplant lover, give this simple, fairly inexpensive, and delicious dish a try some evening. You will not be disappointed. BTW, this dish is based on a recipe I found on the allrecipes.com site.

(Wow, I just now thought how perfect this recipe would be as the base for an easy Eggplant Parmesan! So please excuse me. I can’t write anymore. I need to don my “mad kitchen scientist” hat and write down my “Parmesan” thoughts before they escape to “senior” land.)

  • 1 lg. eggplant
  • 1 T. kosher salt
  • ¼ tsp. granulated garlic
  • ¼ tsp. dried basil
  • freshly ground black pepper
  • 3 T. extra virgin olive oil, plus more to grease the baking dish
  • 2 T. fresh lemon juice
  • lemon wedges, garnish, opt.

Wash, dry, and cut off the leafy end of the eggplant. Then slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each quarter in half (in the middle) to make a total of 16 pieces. Place the eggplant into a bowl and sprinkle with the kosher salt. Gently toss to make certain each piece is thoroughly coated. Let sit for 30 minutes.

Meanwhile, whisk the granulated garlic, dried basil, pepper, and olive oil together. Set aside.

When the eggplant has sat in the salt for 30 minutes, pour it into a strainer and run cold water over each piece to remove most of the salt. Let drain then pat dry with paper towels.

Place the eggplant pieces in a single layer, skin side down, in a greased baking dish. Brush each piece with the olive oil mixture.

Roast in a pre-heated 400 degree oven for 25-30 minutes or until softened and lightly browned. Remove from the oven and sprinkle with the lemon juice. Garnish with lemon wedges and serve immediately.

BROWN RICE PATTIES

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So, what do you do with leftover brown rice? Well often I just warm it up and serve it just like I did the first time. But when I want to mix things up a bit (both literally and figuratively), I make rice patties. They are simple to prepare, and absolutely fantastic with any kind of meat entrée. And the best part, aside from the rice cakes being delicious, is that they warm up wonderfully the next day or someday down the road. And yes I know. I have now given you a recipe for leftovers that could possibly become leftovers themselves. But – I have the perfect solution for you, so don’t think too unkindly of me. Simply freeze any leftover patties.

So then, when you need a quick side dish some evening when the kitchen is the last place you want to spend any time, you won’t have to! Ta Da!

Just let them come to room temperature, then fry them quickly in a lightly greased pan. Side dish ready. And just as good as they were the first time they were leftovers. And I know, only someone with only one oar in the water like me would think to speak so enthusiastically about leftover leftovers. And I’m not especially fond of any kind of leftovers to begin with! Must be my dotage catching up with me.

Any way, if you still have faith that I might know of what I speak, make these some evening when you have leftover (there’s that darn word again!) brown rice. I promise you won’t be disappointed. Did I mention that these patties are really crusty and crunchy on the outside? Well if not, now you know. Enjoy

  • ½ c. bread crumbs (I use Italian flavored)
  • ½ c. finely diced onion
  • 2 sm. garlic clove, finely minced
  • ¼ c. minced fresh Italian parsley 
  • ¼ tsp. kosher salt
  • couple grinds black pepper  
  • pinch crushed red pepper flakes, opt.
  • 1 tsp. Monterey Steak Seasoning, or more to taste
  • 3 lg. eggs 
  • ½ c. grated Parmesan cheese
  • 2 c. cooked brown rice (Leftover brown rice works the best!)
  • 1-2 T. vegetable oil
  • 1-2 T. unsalted butter, or more as needed
  • sour cream, opt.
  • cut fresh chives, opt.

Mix the bread crumbs, onion, garlic, parsley, salt, black pepper, crushed red pepper flakes, Monterey Steak Seasoning, eggs, and Parmesan cheese together in a medium-sized bowl. Stir in the rice.  Form into desired size patties and place in the fridge for at least 1 hour. (Helps the patties set.) (And yes, this is a messy process.)

Pour the oil and add the butter to a large frying pan. Over medium high heat, fry the patties for 4-5 minutes on each side. (They are best when they are brown and crispy.)  Serve immediately. Pass the sour cream and chives at table.

SAVORY PEAS WITH THYME, ONION, AND GARLIC

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I found this fabulous recipe on the Mel’s Kitchen Café website. It looked perfect, so I only messed with the preparation, but left the ingredients alone. (OK, I used less sugar than called for, but the rest is strictly Mel’s.) Phew – glad to get that straight!

Anyway, this recipe for simple garden peas is amazing. First of all it’s easy to prepare. You can even make the sauce ahead of time and keep it in your fridge. And the savory flavor created from the mixture of butter, thyme, garlic, and onion is just wonderful. Who knew peas could taste so good?

So if you are looking for a simple way to serve peas, this is the recipe for you. Of course it takes a little thyme to prepare, but the time spent is worth the results. Enough said!

  • 1 lb. frozen petite peas – rinsed, drained, and set out to dry on paper towels
  • 2 T. unsalted butter
  • ½ c. finely chopped onion
  • 1 tsp. sugar
  • ¼ tsp. salt
  • freshly ground black pepper (not too much)
  • 2 medium garlic cloves, finely minced
  • 1 tsp. fresh thyme leaves or ½ tsp. dried thyme

Melt the butter in a medium fry pan. Add the onion, sugar, salt, and pepper. Sauté the onion over low heat until a light golden brown (caramelized). Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the almost dry peas and thyme. Heat, stirring often, until the peas are just heated through, about 2 minutes. Adjust seasoning and serve immediately.

Note: Peas do not need to be cooked. They are better if just warmed.

 

BAKED ZUCCHINI WEDGES

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Just so you know, zucchini is probably my favorite vegetable. I say probably because of last evening. I wanted a green veggie to accompany Adobo Seasoned Grilled Flat Iron Steak (recipe on site) topped with Chimichurri Sauce (also on site) and steamed brown rice. I had my choice of sautéed snap peas Roasted Sugar Snap Peas (recipe on site), or fresh green beans (a perennial favorite at Chez Carr), or zucchini squash. We hadn’t enjoyed zucchini for a while, so I decided to try my hand, for at least the 88th time, to bake zucchini wedges. (You can deep fat fry them and they are wonderful, but we are trying to be good!)

Everyone knows that Parmesan cheese is great with zucchini, so that had to be one of the coating ingredients. And I wanted a little “kick”, so I added a pinch of cayenne pepper. Garlic is great with everything, so what the heck, throw in some granulated garlic too. Then salt and pepper. But how to get the mixture to stick to the zucchini. Flash bulb time. Don’t sprinkle it on, press the zucchini into the coating. (It’s rare, but when a light bulb goes off in my brain, it can really be an exciting thing!)

So I slathered the wedges in olive oil, and pressed away. Worked beautifully, and the result was absolutely delicious! So at least until I fix another green veggie, zucchini is my favorite vegetable.

Hope you try this recipe. Zucchini could become your favorite veggie too.

  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ½ tsp. granulated garlic
  • pinch cayenne pepper
  • ¾ c. finely grated Parmesan cheese
  • 2 same sized zucchinis, cut in half, then half again lengthwise, and each half cut into 3 wedges
  • 1 T. extra virgin olive oil

Combine the seasoned salt, black pepper, granulated garlic, cayenne, and Parmesan cheese in a wide pan. (I use an eight-inch cake pan.) Place the zucchini on a baking sheet and slather with the olive oil. Press both cut sides of each wedge in the Parmesan mixture. Place skin side down on the baking sheet.

Bake in a pre-heated 375 degree oven for 25 minutes or until the coating is a light golden brown. Serve hot out of the oven.

 

FRESH GREEN BEANS WITH SAUTÈED ALMONDS

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Sometimes the easiest to prepare dish can be over-the-top delicious. But this simple vegetable dish is way too pedestrian to fall into that category! But, it is really, really tasty. And so simple to prepare. Of course, you have to like green beans. Duh! Luckily we happen to love fresh green beans, and eat them often.

Green beans are low in sodium, and very low in saturated fat and cholesterol. They are a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate and manganese, as well as a good source of protein, thiamin, riboflavin, niacin, vitamin B6, calcium, iron, magnesium, phosphorus, potassium and copper. So I say – Go Green Beans!

Now, I could bore you with more of my usual verbal antics, but I’ve decided instead to keep this post informative and to the point. So – you need a new way to prepare an old standard veggie, try fixing your fresh green beans this way. I promise you won’t be bored in the least!

  • 1 lb. fresh green beans cut into 1-inch pieces
  • 2 T. unsalted butter
  • ½ c. slivered almonds   
  • 2 tsp. fresh lemon juice
  • ¼ tsp. kosher salt, or to taste
  • freshly grated black pepper (not too much)

Steam the beans until crisp-tender. (If you aren’t going to use immediately, plunk the beans in ice water to stop the cooking process.)

Meanwhile, in a skillet over low heat, melt the butter and sauté the almonds until they are a light golden brown. Remove from heat; stir in the lemon juice, salt, and pepper. (This can be done ahead of time.) When ready to serve, stir in the cooked beans. Serve immediately. (If you have prepared the butter sauce and beans ahead of time, reheat the sauce before adding the beans, then allow time for the beans to warm.)

YUKON GOLD POTATO GRATIN WITH PEPPER JACK AND WHITE CHEDDAR CHEESE

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So, what do you do when you have company coming for dinner, 2 pints of heavy cream left over from Christmas, and a partial loaf of Pepper Jack cheese in your refrigerator desperately needing to be used? Not to mention eight beautiful Yukon gold potatoes longing to know how they fit in to the whole dinner party menu? Well, the answer is obvious. You make a gratin!

So yesterday, as I was contemplating the “potato” portion of my already twice changed menu, I decided to go on line and see if anyone else had possibly ever thought of using Pepper Jack cheese in a potato gratin. Once again I was reminded that there isn’t a combination of ingredients out there that hasn’t already been considered! I tell you, the internet is not good for my ego. I think I have an original idea, and then there in black and white for everyone to read is my idea already conceived and brought to fruition. Of course, hoping I could find a recipe already written was why I searched the internet in the first place! But logic has no place in this rant. So I’m just going to wallow in feeling once again usurped! But in all fairness, I do have to thank Wegmans, a grocery store chain back east for their recipe. I made a couple small changes, but I felt they were necessary not only for the outcome of the dish but also to help heal my bruised ego.

I was a bit skeptical of Wegmans recipe because I have had problems with potato casseroles in the past not getting done in the time reflected in the directions. So I did add some time, and it worked out perfectly.

Now this is not a low calorie gratin. This is a special occasion potato dish. But I am telling you true, for that once-in-a-while treat, you could not prepare an easier or more delicious side dish. Last evening I served the potatoes with Prosciutto Wrapped Pork Tenderloin, Spinach Salad, and Caribbean Cornbread, all of which are on this site.

So do yourself a favor and fix this gratin next time you have a dinner party or special occasion feast. It is so creamy and delicious. And as strange as it may seem, it isn’t as rich as you might think from reading the recipe. It’s actually just a lovely potato dish. Thank you for the recipe Mr. Wegman, wherever and whoever you might be. And sorry for the slight changes I made.

  • 3½ c. heavy cream, divided
  • 12 oz. (3 c.) grated pepper Jack cheese
  • 4 oz. (1 c.) grated white cheddar cheese
  • 1½ tsp. kosher salt
  • freshly grounds black pepper
  • 4 lbs. peeled Yukon gold potatoes, sliced 1/8-inch thick* (about 8 medium sized potatoes)

Pour 2½ cups of the cream in a large mixing bowl. Stir in the cheeses, salt, and pepper. Add the potatoes and using the best tool in your kitchen, your hands, mix until each slice of potato is coated with the creamy mess. (If you can do this step without using your hands, you are a much more coordinated person than I am!) 

Transfer potato-cheese mixture to a lightly buttered shallow ovenproof baking dish. Press down on the mixture to make sure all the potatoes are firmly in place. Pour as much of the remaining 1 cup of cream over the whole mess just until the potatoes are totally covered.  

Bake uncovered in a 350 degree oven for 1 hour. Remove from oven. If the top is already a nice golden brown in spots, loosely tent the dish with aluminum foil to prevent the top from getting too brown. Return pan to oven and bake for an additional hour or until the potatoes are fork tender. Remove from oven and let rest 15 minutes before serving.

*I use the 4MM slicing disc on my Cuisinart food processor

 

MEXICAN PINTO BEANS

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I love dried beans. They are so terribly multitalented and the best part – they are really, really good for us. Let me count the ways! Source – Huffington Post, Bonnie Taub-Dix

  1. Beans contain an abundance of soluble fiber, which can lower cholesterol and triglyceride levels. In other words, they are heart healthy.
  2. Beans are low in fat (only 2-3 percent) and contain no cholesterol.
  3. Beans pack protein. Half a cup provides 7 grams of protein, the same amount as 1 ounce of chicken, meat, or fish. Beans are a terrific source of protein for vegetarians and vegans.
  4. Beans balance blood sugar. With a low glycemic index, beans contain a beautiful blend of complex carbohydrates and protein. Because of this, beans are digested slowly, which helps keep blood glucose levels stable, which in turn helps curtail fatigue and irritability.
  5. Beans cut the risk of cancer and chronic diseases. Scientists recommend that adults consume 3 cups of beans per week to promote health. Beans contain an abundance of antioxidants which prohibit (and in some cases even prevent), the oxidation of other molecules in the body. The benefits of antioxidants are very important to good health, because if free radicals are left unchallenged, they can cause a wide range of illnesses.
  6. Beans help our bodies stay regular. Filled with fiber, beans can promote regularity by preventing constipation. To maximize the benefit, always accompany high-fiber foods such as beans with ample amounts of water.
  7. Beans give us that “full” feeling. Because beans are metabolized more slowly than other complex carbs, they may aid in weight loss by keeping us feeling full without being excessively high in calories.
  8. Beans are convenient and inexpensive. Canned or dry, beans are a breeze to purchase, prepare, and store. They are also the least expensive source of protein, especially when compared to fresh meat.
  9. Beans are rich in nutrients. They contain a powerhouse of vitamins and minerals, such as copper, folate, iron, magnesium, manganese, phosphorous, potassium, and zinc. The Dietary Guidelines for Americans refer to many of these important nutrients as “shortfall nutrients,” meaning most of us aren’t getting enough of them.
  10. Beans are very versatile. They can be incorporated into a main dish (chili), side dish (rice and beans), appetizer (soup) or snack (dip). It’s easy to be creative when you have pinto beans, kidney beans, black beans, black-eyed peas, garbanzo beans (chickpeas), split peas, and lentils, etc. etc. in your pantry.

Now that you know the health reasons behind incorporating more beans into your diet, let me share with you the real reason I eat beans. They are just plain delicious! And this recipe, which is really simple to prepare, is a good example. But before you get too excited, I need to mention that this dish is never going to be the star of any Mexican meal. Think of this dish like you would the back-up singer in a band. Creates another level of enjoyment for the audience, would be missed if not on the stage, but not the reason you came to the concert in the first place.

Or think of how you order a meal in a Mexican restaurant. You never order “whole beans with an enchilada on the side”. Of course not. You order an enchilada which almost always comes with a side of beans! So this is that side of beans that is good on its own, but is really on the plate to compliment the enchilada, or tamale, or whatever!

And that’s exactly what happened last evening. I made Cheese Enchiladas with Red Chili Sauce, (on this site) and served these beans on the side. What a yummy meal. BTW, the Red Chili Sauce for the cheese enchiladas is absolutely the best Mexican red sauce I have ever tasted. I’ve been making it now since the mid 70’s, and like I said, I have never tasted one better. Even the restaurants in New Mexico, Arizona, or Colorado can’t make a red sauce as flavorful as this one! (And yes, I can boast about this sauce, because I didn’t invent it. I received it from my late friend Jan W.)

So, break out the tequila, put on a mariachi CD, and whip up a Mexican dinner for your family and/or friends. Don’t forget the Guacamole! (Recipe also on this site). Salud!

  • 1 lb. dry pinto beans (about 2½ cups)
  • 8 c. water, divided, or more as needed
  • 1 lg. bay leaf
  • ½ tsp. cumin
  • ½ tsp. smoked paprika
  • ½ tsp. granulated garlic
  • ½ tsp. onion powder
  • 1 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 2 tsp. kosher salt
  • freshly ground black pepper (not too much)

Pour beans into a colander. Run water over the beans and remove any rocks, dirt, or misshaped beans. Add beans to a large covered pot. Pour in 6 cups of the water and bring to a boil. Cover and simmer on low for 1 hour. Stir periodically.

After an hour, add the remaining 2 cups water, bay leaf, cumin, smoked paprika, granulated garlic, onion powder, chili powder, cayenne pepper, salt, and black pepper; stir to combine. Bring to a boil. Cover, reduce heat, and simmer on low heat for an additional 60 to 90 minutes, stirring occasionally. Beans are done when they are soft and the liquid is creamy. (Add more water if the beans aren’t tender but most of the liquid has evaporated. If you have too much liquid, remove the lid and simmer gently until you achieve desired consistency.) Adjust seasonings as required.

 

ASIAN SAUTÉED SPINACH

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As I have mentioned before, a simple healthy green vegetable is almost always a welcome addition to a dinner menu. I absolutely love greens, and good old fashioned spinach is one of my favorites. And nothing could be tastier or easier to prepare than this recipe. I actually make this recipe quite often, not only because it’s delicious, but because it takes me no time to assemble the ingredients and cook up at the last minute. (I’m lazy, remember!)

So if you too want to cook healthy, but not spend hours in the kitchen, this is the veggie side dish you have dreamed about. I thank you, Popeye thanks you, and I’m sure your family will thank you too!

  • 1 tsp. sesame oil
  • 1 tsp. vegetable oil
  • 2 garlic cloves, very thinly sliced
  • tiniest pinch crushed red pepper flakes, opt.
  • 10 oz. bag of pre-washed fresh baby spinach
  • 1 T. Tamari (or more to taste)

Heat vegetable oil and sesame oil in a large pan over medium heat. Add garlic and crushed red pepper flakes; cook briefly. Add spinach and cook until mostly wilted. Add soy sauce to taste and continue cooking just until the spinach has completely wilted. Adjust seasoning and serve immediately.