-fresh baby spinach
-one can of white/cannellini beans
-cherry or grape tomatoes
**Disclaimer: I didn't include many measurements in this recipe, since you can't really mess it up. Portions of each ingredient can vary depending on your preference.
1. Toast about 1/3 cup pine nuts on medium heat in a skillet with no oil. Shake the skillet often to keep the pine nuts from burning. When they are a light brown color, remove from the skillet and allow to cool.
3. Grill Italian sausage on grill or grill pan. Slice and keep warm in the oven or covered.
2. Saute shallots and garlic in olive or grapeseed oil on low-med heat until fragrant and translucent but not browning. While this is cooking, drain and rinse one can of cannellini beans and slice tomatoes in half.
3. Add a half of your spinach and toss with tongs often. Remove first batch of spinach to serving dish. Add remaining spinach, cannellini beans, and tomatoes.
4. Add the zest of one lemon and the juice of 1/2 of the lemon to the pan. Add sea salt and ground pepper to taste. I usually add whatever herbs I have handy. Tonight I added some dried winter savory. Rosemary would also be nice.
5. When spinach is cooked, transfer the mixture to serving dish. Add sausage and combine. Sprinkle with toasted pine nuts and serve immediately.
HERBED GOAT CHEESE SPREAD:
1 part cream cheese + 2 parts herbed goat cheese
I know; I made it sound complicated. Really I "cheated" and bought the goat cheese that came rolled in herbs already.
Credit for food staging on this one goes to Stu. He helped his plate, and I yelled, "Wait! That's a great picture." He laughed, knowing our meal just got delayed several minutes.
On an unrelated matter, I am in full-on Christmas mode. Pinterest has given me a plethora of ideas for decor and gifts. Lots more to come.Pin It