Spinach, today! is totally going to be the name of my new and forthcoming vegetarian zine. I’m getting into the zine business… with spinach. It’s super niche. Ok… that’s not true at all.
I’ve got a whole brain full of buttery (and peanut buttery) treats I want to make in the next few weeks… but I really should clean out my crisper first.
I’ve got spinach for days… so I’m eating spinach for days.
Here’s how it’s going down the hatch:
Spinach for breakfast with this Super Spinach Smoothie.
Spinach for lunch with this spicy, gluten-free pasta dish. (recipe below)
And Barbecue Buttermilk Onion Rings with red wine for dinner. Totally not spinach, but a girl has got to live!
Spicy Spinach Pasta
serves 2
3 cups cooked gluten-free spiral pasta
1 heaping cup baby spinach leaves
3 tablespoons roasted and salted sunflower seeds
1/4 cup grated parmesan cheese
juice of half a lemon
olive oil
salt, coarse cracked black pepper, and red chili flakes to taste
Let’s keep this as simple as possible. Boil and drain pasta. While pasta is still hot, toss with spinach, sunflower seeds, cheese, lemon juice, a healthy dose of good olive oil, salt, and two types of pepper. Toss until spinach is just slightly wilted from the heat of the pasta. Divide between two bowls, sprinkle with a bit more cheese and serve.
59 Responses
Had the pasta for supper – it was PERFECT!!!! Toasted the seeds in a pan while the pasta was cooking, a little browner then usual, and it was just right.
Whoa, craziness! I just posted my recipe for black sesame cocoa brownies with salted caramel ganache and black hawaiian salt this morning. Apparently chocolate, sesame and salt are a winning combo today ;) Those cookies look droolworthy
HA! I vote for the onion rings, too.
Love this! Made an excellent lunch today!
Spinach is great! I enjoyed starting my day with the super spinach smoothie. Thanks for sharing!