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.

• Tools:
• Permalink
• Comments (2)
• Digg This
• Share on Facebook
• Email this story

Moroccan Beet Green Salad Recipe

Posted by Kate McQuown Categories: Dinner, Holiday Cooking, Kosher Cooking, Recipes, Salad, Vegan, Vegetables, Vegetarian, North Africa, Frying

Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!)  Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber.  Properly cooked and seasoned, greens are swooningly delicious, yet even a huge serving is low calorie.  In order to provide those huge servings, I usually buy extra spinach (this year buy in a bunch, not a bag, or buy a bunch of Swiss chard instead) and mix both greens together.  This salad’s lemony spiciness complements the holiday’s rich meat and chicken main dishes.

Click to continue reading Moroccan Beet Green Salad Recipe

• Tools:
• Permalink
• Comments (0)
• Digg This
• Share on Facebook
• Email this story