I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto. I really liked how the wheat berries made it a little chewy. (more…)
Posts Tagged ‘Spinach’
I’m definitely on the green smoothie bandwagon. When they initially gained popularity, I really wasn’t convinced that I would be okay drinking a salad. I finally tried it because of the nutritional benefit and found that I really like them! (more…)
I really need a protein rich breakfast to get my day started. One of the easiest and healthiest protein breakfasts is for me to scramble up some eggs. This is a great recipe to use up a variety of vegetables and it is fast so it is perfect for weekday mornings. I will pretty much use whatever I have on hand but some of my favorites are tomatoes, spinach, kale, onion, broccoli, carrots, summer squash, zucchini, herbs, leeks, and potatoes. (more…)
Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well. Spinach has been called the world’s healthiest food. We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been helping to protect himself against inflammatory problems, stress-related problems, cardiovascular problems, bone problems, and cancers at the same time. I wanted to make a spinach dish that was colorful and tasty for holidays as well as any day. I added a cranberry sauce and almonds to the spinach sauté. Wow! I hope you will enjoy this tasty version of spinach!
I am on a kick! Using coconut oil, prosciutto and rosemary….and it just so happens that the flavors go lovely together. Here is the first of them.
I wanted to find a way to serve my daughter vegetables in the morning – she sometimes resists eating eggs but I knew she would eat them if I baked them into a scone. This recipe is versatile enough that you could substitute many different types of vegetables or cheeses.
Spinach seems to be the theme of my month! I love when spinach is in season. It is one veggie that I can always find something new to do with it. A traditional pesto is lovely with basil, and here I swapped out the basil for spinach and came out with a lovely twist on a classic dish. I hope you enjoy it as much as I did. If you do luck out and have leftovers, it reheats smashingly in the oven.
Once upon a time there was a crazy home baker who liked to experiment with breads. And then, while out on a walk with friends discussing potluck dishes, the idea struck to try to make rainbow bread using vegetables as the food dyes. And since this crazy baker is unable to let a crazy idea like that sit and fester, she decided to make some rainbow bread. As soon as she got home. On a very hot day (90 degrees) in a house with no AC. With the oven on at 500 degrees for several hours. Like I said, CrAzY! Thankfully, this crazy baker had a friend who wanted to participate in the craziness, and who even had a spare KitchenAid to help speed up the process. After a full day of mixing, shaping, laughing, and baking, and giggling some more, four GINORMOUS free-form loaves of craziness emerged, just as marvelous and crazy as the crazy baker had imagined!
Hi everyone! I’m Laura and I’ve got my first recipe to share today. In this week’s basket there were 2 lovely bunches of spinach. I had a bit of green onion left over from last week and decided to combine the two for a new take on my classic sautéed spinach. I think it was a hit…But so far there has been nothing I can do to get my 3 year old to touch a piece of spinach!
A few months ago I had a driver arrive at my site and ask where the woman in charge was. When I told him I was the man in charge the driver responded, “Usually there is a women in charge, are you sure you know what you are doing?”