I am not ready to divoluge my illnesses, BUT I made this today, used a few less olives, added some grape tomatoes and served
it over fresh baby spinach.
Not exact matches
Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries,
fresh (not grilled) tofu, all
over a bed of
baby spinach, doused with a balsamic dressing.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups
fresh baby spinach Microgreens for garnish Place a large stockpot
over medium heat.
Add 2 cups of
fresh baby spinach and saute
over low heat for a few minutes until the
baby spinach wilts.
We cooked it with Pili Nuts, which added a nice buttery - soft crunch, and ate it
over a bed of
fresh baby spinach.
Grilled chicken & Pili Nuts cooked in butter,
over a bed of
fresh baby spinach with avocado slices on the side.
Served it
over some brown rice and
baby spinach with a dollop of
fresh local ricotta on top.