Updated: Jan 30
Sautéed spinach with golden raisins and pine nuts
4 tbsp pine nuts
2 bags (10 oz each) fresh spinach leaves
1/8 cup golden seedless raisins
1/8 tsp ground nutmeg
salt and pepper to taste
spray frying pan with cooking oil of choice
lightly roast pine nuts for 1-2 minutes, remove from pan
add 2 tbsp water to pan and dump raisins in the pan first, then the spinach
slowly stir the spinach and raisins until spinach is wilted and soft
sprinkle the pine nuts on top, dash with nutmeg
*recipe can easily be doubled or tripled for larger family size portions
Maple cinnamon mashed sweet potatoes
4 sweet potatoes scrubbed
1/4 cup melted butter (vegan option: coconut oil)
1/4 cup maple syrup (or sugar free maple syrup)
1 tsp ground cinnamon
1/4 tsp vanilla extract
Preheat the oven to 400F, cut off the ends of the potatoes, poke holes generously into the potatoes with a fork and line a pan with foil.
Bake potatoes directly on the pan. Most regular sized sweet potatoes will take about an hour. If you have an instant pot you can prepare the potatoes the same way, add 1/2 cup water to the instant pot and pressure cook for 20 minutes.
While the potatoes are cooking, combine the butter, maple syrup, and cinnamon in a medium dish.
Whisk until smooth. Microwave for 1 minute, just until mixture begins to boil.
Add vanilla extract. Set aside. Once potatoes are done baking, remove skins and mash with a fork. (If you cant easily mash them with skins on, they need to cook longer). Sprinkle with a little coarse salt. Place in a serving dish and drizzle with the butter mixture. Enjoy!
2 tablespoons olive oil
2 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves (optional)
2 tablespoons grated Parmesan, or more, to taste
Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
Serve immediately, sprinkled with Parmesan.
Recipe credit to damndelicious.net