Dear Beautiful People, I have to apologize to wonderful bloggers who have nominated me for awards, tags, challenges, etc. I had no time to address any of those, first because of the holiday, and then due to some other unforeseen events that kept me otherwise occupied. https://curlygirlabroad.wordpress.com, https://ruchisvegkitchen.wordpress.com, https://theguywhosaidalwaysno.com, thank you for thinking of me! I’ll get to all this in a couple of days! Meanwhile, just to keep my paw in, I am repeating an old post . Perhaps you haven’t seen it the first time around – enjoy!
This is probably the fastest, easiest, and healthiest veggie side dish you can ever serve. It is also the shortest post of everything I have done so far. That’s because there are only two ingredients to it, and there is nothing you have to do other than to throw them together, season,cover, and put in the oven. There is no cutting, chopping, dicing, slicing, or mixing of any kind involved.
I love spinach prepared in every which way, from raw to overcooked. I love the traditional Tuscan combination of creamy cannellini beans with spinach, either as a soup or a side dish. I have experimented pairing up spinach with all kinds or beans, and even green peas, and somehow it wasn’t working. Until one day I thought, from a purely aesthetic point, of a yellow accent on all this green. At first I sprinkled just a few kernels of corn…
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