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.
Gallery: Recipe: Sauteed Corn, Spinach, and Green Beans
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Garlic and Lemon Thyme Salmon Recipe
Last night my family and I enjoyed a lovely dinner of pink salmon and freshly picked bush beans, provided by our kind and generous neighbors. One of our neighbors gave us the salmon and another neighbor generously offered to let us pick beans in their bountiful garden. So keeping up with our Eat Local Challenge was as simple as right next door. The salmon was caught in the San Juan Islands, in Washington. We fully enjoyed this flaky delicacy. Even the kids who are 4 and under (whom sometimes are not quite as appreciative of good food), loved it and asked for seconds. So without further ado, the recipe which I altered a bit from All Recipes:
Garlic and Lemon Thyme SalmonINGREDIENTS:
- 2 (1.5 pound) salmon fillets
- 1 head garlic, peeled
- 1/2 cup olive oil
- Several sprigs of fresh lemon thyme, pick off leaves
- 1 teaspoon salt and pepper to taste
DIRECTIONS:
- In a food processor, process garlic to a rough mince, add thyme and olive oil and pulse a few times to combine.
- Lay fish fillets in a baking dish, skin side down. Do not oil the pan unless you want the skin to come up easily. I prefer for the skin to stick to the pan for easy removal. Rub garlic mixture over fish. Cover and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove cover. Bake in preheated oven for 15 minutes. Do not overcook. I had 3 fillets and it took about 8-10 minutes longer to get it cooked through.
Serve immediately, enjoy!
Gallery: Garlic and Lemon Thyme Salmon Recipe
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