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
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
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.