SPINACH RECIPE

Ok, for those of you like me that aren't huge spinach fans (meaning you wouldn't just sit down and eat a bowl for fun), this is a GREAT way to use a LOT of spinach and make it taste great!!!

I've used this recipe a few times since we usually get spinach in huge quantity and it's a great way to eat alot of it without knowing it!!!!

I always use this when we have fish (being in Alaska makes that easy). I like to use it with Halibut, but any other fish would work fine.

This is also probably the easiest recipe you've ever seen...

Get a big pan/skillet and get it hot.. put in a blerp of olive oil (exact measurements here:)

get the oil hot and throw in a minced clove of garlic and immediately after toss in a bag of spinach. (it will look like A LOT of spinach, just wait 5 seconds).

the pan may look like it's overflowing with spinach but it will wilt down VERY quickly... just stir/toss it around for about a minute until it's all softened.... and that's it... salt and pepper if you like..

All I do is put down a nice bed of spinach on a plate and then put my piece of fish on top... serve it with steamed veggies and it makes a great tasty, healthy dinner.

Here's the recipe in "non narrative format" :)

1 big bag of spinach
1-2 TBS olive oil
garlic... however much you like
salt and pepper to taste

get the pan hot.... throw everything in.... stir for a minute or 2 and serve as a bed for a nice piece of fish....

BABY BOK CHOI w/ SOY GINGER SAUCE

If you're dealing with baby bok choi you don't even need to cook them really, but in this dish they soften perfectly (MAKE SURE YOU DON'T OVERCOOK THEM).

(if you're making this for a crowd, plan on 2-3 per person... if you're cooking for my family plan 6 a head :)

This is quite possibly the easiest recipe in the world... so if you're trying to get your cooking legs... or have NEVER cooked and have a hot chick coming over for dinner and want to impress.. try this one.

(this recipe is for 2-3 people)
Mix together in a bowl:
1/8 cup soy sauce
1/8 cup balsamic vinegar
1 tbs water
1 TBS FRESH GINGER crushed/chopped into oblivion ( don't use powdered ginger for this)

First, take 4-6 Baby Bok Choi and slice each one in half vertically, then you can either steam Baby Bok Choi for a few minutes (3-4) or I just like to throw them in a hot skillet with a touch of water so the steam and pick up some color for about a two minutes so they keep a little bit of their structure.

if you're making this and serving it family style just dump the cooked, warm Bok Choi in the bowl with your dressing and toss to coat..

If you're making individual plates.. place 2-3 cooked, warm Bok Choi on each plate and use about 2 TBS of dressing on each plate.
We sprinkled some sliced almonds on top and it really finished the dish, but you could use anything..... or nothing :)

ALSO... remember to TASTE your dressing BEFORE you serve it.. depending on what type of balsamic you use or if you think it's too salty from the Soy Sauce just add a touch (TBS or so) of honey to tone down the flavors...

ZUPPA TOSCANA

We got some Kale last week (A strong robust green) that we used to make some Zuppa Toscana. This soup is best known for being on the menu at the Olive Garden. It's that delicious creamy soup with Italian sausage, Kale, and potatoes. I'm really not even going to put a recipe here but suggest that you just google "Zuppa Toscana Recipe". There are about 8 billion knockoffs of this soup out in internet land, but just make sure your recipe calls for lots of heavy cream or at LEAST half and half. If you find a recipe that calls for milk..... print it off... then put it through your shredder.

ASIAN SESAME VINAIGRETTE

ASIAN SESAME VINAIGRETTE

1 GARLIC CLOVE (MINCED) (or buy a jar of already minced garlic)

1 TEASPOON MINCED GINGER

1 SHALLOT MINCED

3 TBSP RICE WINE VINEGAR

1-2 tsps TAMARI (JUST USE SOY SAUCE

1 tsp BROWN SUGAR

1/4 CUP SESAME OIL
(take it easy w/ this stuff.unless you want your dressing tasting like peanut butter.. 1/4 cup is fine.

1/2 TSP CHILI OIL (GO CRAZY!!!)

I'LL SPARE YOU THE DETAIL OF PREP AND JUST SAY... MASH IT ALL TOGETHER.... LET IS SIT FOR A FEW MINUTES... GIVE IT A QUICK WHISK RIGHT BEFORE YOU SERVE IT AND DRESS YOUR SALAD!!

THIS SALAD WOULD BE GREAT WITH SOME THINLY SLICED SEARED TUNA FANNED OUT ON TOP!!!!!