It must be getting colder. My feed is full of recipes for hearty soups and desserts. Honestly, I am doing my share of baking and cooking soups too. However, I am trying to balance out the heavy soups and sweet desserts by trying new vegetable recipes, like this one. Simple vegetable dishes I can throw together quickly. Vegetable dishes that use up the bits and pieces of leftover vegetables I have in my fridge.
Spinach Mushroom and Cherry Tomato Fry Up
From Eat Drink Paleo
1 teaspoon butter or ghee (omit if can’t tolerate dairy and add a little more oil)
2 tablespoons olive oil
5-6 button mushrooms, sliced
½ red or brown onion, sliced
Handful of cherry tomatoes, cut in halves
½ teaspoons grated lemon zest
1 garlic clove, finely diced
3 large handfuls of baby spinach leaves or torn English spinach leaves
½ teaspoon sea salt
Pinch of ground black pepper
Pinch of nutmeg (optional, but nice)
Drizzle of lemon juice, right at the end
Heat ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until translucent. Add the tomatoes, lemon zest, garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed. Finally, add the spinach and stir through. Cook until the spinach is just wilted. Season with a little more salt, if you like, and drizzle with some lemon juice right at the end. Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.