Recipe: Sauteed Corn, Spinach, and Green Beans

Posted by Monica Edwards
Categories: Dinner, Side Dishes, Recipes, Salad, Vegetables, Vegetarian, America

I prefer to have vegetables prepared with every dinner that I serve my family, so it is nice to come across a recipe that is easy to prepare while the entree is cooking away. True, the kids may pick and choose which veggie is their favorite, as my 4-year-old would, but I enjoy all three as I hope your family will. This recipe calls for frozen vegetables to save time, but I always love to use fresh when given the choice...up to your preference.

Ingredients:

• 1 tablespoon olive oil
• 1 pkg. 10 oz. frozen corn kernels
• 1 pkg. 10 oz. frozen cut green beans
• 5 oz. fresh baby spinach
• 1/4 teaspoon dried thyme leaves
• 2 teaspoons white wine vinegar
• coarse salt and ground pepper

Preparation:
Heat oil in a large skillet over medium-high, add corn and green beans, and cook about 4-6 minutes, until green beans are warmed through. Next add the thyme and spinach, seasoning with salt and pepper. Toss until spinach is wilted, about 1-2 minutes, then stir in the vinegar. Season to taste with salt and pepper. Serve in a bright dish for added pizazz.

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Whole Wheat Cornbread Recipe

Posted by Jenni Burns
Categories: Dinner, Side Dishes, Recipes, Grains, Vegetarian, America, Baking

We love cornbread in our household. I liked that this recipe called for whole wheat flour. I think it makes the cornbread turn out a little less moist, and more crumbly. But definitely still wonderful - especially slathered with butter! I got the recipe right from the back of the Bob’s Red Mill cornmeal package. We ate this with some delectable Lentil Curry Vegetable Soup, yum!

Click to continue reading Whole Wheat Cornbread Recipe

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