The Sauce is in the Spinach

Spinach Sauce

Well, I haven’t been keeping up with posts.  As life fluctuates and we progress, changes happen and it’s only good to go with that flow.  I’ve missed you all and I’ve missed sharing my goings on in the kitchen.

This is a healthy yummy dish I created because I love spinach and it was inspired by a dish I had at a local soul food restaurant — spinach rice.  I’ve also been shopping too much at the big box stores and quantities for one are nonexistent so it gets me to be even more creative since waste makes me cringe.

If you’re in the mood for something different yet flavorful and healthy, give it a try.

Here’s the recipe.

Spinach Sauce

2 ½ – 3 C baby spinach or any fresh spinach, blanched
1 medium onion
4 garlic cloves, minced
dash or two of red pepper flakes
1/4 C pitted green olives (any you like)
1 T olive oil
pinch of salt

Process:  Saute the onion, olives and garlic in olive oil until fragrant; add the blanched spinach and cook for another 5-7 minutes until flavors meld. Let cool; add to a blender and puree.

Add this sauce to any side dish like quinoa, rice, pasta with a sprinkle of pecorino romano cheese, and perhaps for added creaminess, some cream or half and half.

Here’s the sauce on quinoa topped with pecorino romano cheese.  Mmmm…


Meaty Mushroom: Shiitake

Roasted Shiitake Mushrooms

I’ve posted about mushrooms before.  Yes, I do love them and in so many ways.

I just bought two big batches of shiitake mushrooms and decided to easily oven roast them.  The shiitake mushroom is quite satisfying in any dish and is often used as a substitute for meat in many vegetarian dishes.  I love their chewiness and they absorb flavor so well.

I normally would use Asian style herbs and flavors on these mushrooms but just simply put together a basic fresh minced garlic, olive oil, oregano and red pepper flake combo.

I also added the same herb mix to a chicken breast that I roasted as well.  Super simple, just the way I like it!

You can put these on the grill too!

Roasted Shiitake Mushrooms


4-5 C shiitake mushrooms – washed, dried, stems trimmed
1/2 sweet onion – cut into 1/4″ thick slices
1 t salt
1/4 t pepper
1/4 t red pepper flakes
1/4 t oregano
4 garlic cloves, minced
dash of ground coriander
2 T olive oil
1/2 t balsamic vinegar

Process:  add mushrooms and onions to a large bowl; add the remaining ingredients in a small bowl and mix; add this mixture to the mushrooms; roast seasoned mushrooms in a shallow pan for 15 minutes at 400 F.

Key:  t=teaspoon, T=tablespoon, C=cup