spinach | Pamela Toman

Tag: spinach

Minestrone

Ingredients	Step
oil 1 large white onion, diced 3 carrot, diced 3 celery stalk, diced	Saute in large pot until translucent.
2 cloves garlic, minced	Add. Cook 30 seconds, until fragrant.
28 oz. can diced tomatoes 1 qt. stock 4 T. (¼ c.) tomato paste 1 t. oregano 1 t. basil 1 t. marjoram ½ t. thyme ½ t. rosemary	Add. Bring to simmer.
1 zucchini, quartered and sliced 1½ c. (1 can) white beans 1½ c. (1 can) kidney beans ½ c. frozen green beans ½ c. small shell pasta	Add. Simmer 10-15, until pasta and vegetables are tender.
2 c. fresh spinach	Stir in. Cook until wilted.
salt pepper	Season to taste.

Source: inspired by the Olive Garden

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients	Step
	Preheat oven to 375 degrees.
1 small onion, diced olive oil	In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced 1 heaping c. Arborio rice	Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces salt and pepper	Add. Stir until wilted.
quart of no-chicken broth	Add broth. Bring to a boil over high heat.
	Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice	Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan 3 T. butter	Add. Stir until well blended and saucy.