i could eat this every single day!
Wilted Spinach and Tomatoes
1 bag baby spinach
1 pint grape tomatoes, halved if desired
olive oil
minced garlic
In a large skillet, heat up a bit of olive oil. Add spinach and garlic and stir as it wilts, about 2 minutes. Add tomatoes and stir until all is wilted (about 3-5 minutes more). Mix in a dash of balsamic vinegar, sprinkle with salt and pepper, and serve.
sigh. i love fall. i get to cook warm comfort food and use my oven again. i made these once and my husband said, “you must never cook asparagus any other way.” yup – they’re that good.
Roasted Asparagus
asparagus (i prefer the thin kind) washed with ends snapped
olive oil
freshly ground pepper & kosher salt
shredded Parmesan cheese (optional)
Preheat oven to 400 degrees. Place asparagus in a single layer on a cookie sheet lined with foil or parchment and sprayed with cooking spray. Drizzle olive oil over asparagus and season generously with salt and pepper.
Bake for about 20 minutes, until soft (but not soggy). If you’d like, sprinkle with Parmesan cheese and throw back into the oven for another minute or two to melt the cheese. So yummy.
the cheese addition comes from a Barefoot Contessa cookbook. i usually do half with cheese and half without, but according to my husband, it is awesome with 😉
mel's kitchen 