Skillet Spinach

This is one of my favorite side dishes. You can make it as low fat as you want, it’s still going to be delicious (assuming you like spinach). My version is adapted from Home Cookin’ (Compiled by Junior League of Wichita Falls, Inc., Wichita Falls, TX.

It’s been a long time since I’ve referred to the cookbook recipe. I’m surprised to see it calls for three eggs. I don’t think I’ve ever made it according to the published recipe. It’s a great side dish because it’s good to eat and easy to make and also because although the main ingredient is spinach it’s not runny — the liquid from the spinach gets absorbed by the roux you make at the start. If I know I’m making it for dinner that evening, I’ll leave the packages of frozen spinach out on the counter to thaw. Anyway, here’s my version:

Grilled Marinated Vegetables

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
2 teaspoons fresh rosemary, minced
1 teaspoon fresh basil, minced
2 teaspoons lemon peel
salt and pepper, to taste
Various vegetables, possible choices are sliced mushrooms and red onion, corn on the cob, squash, zucchini and endives

Directions

1. Combine the marinaded ingredients in a blender and blend until smooth.
2. Mix the marinade and vegetables in a bowl and marinade for 15 minutes.
3. After marinading empty the vegetables into the grill basket.
4. Cook over high heat for 15-20 minutes.

Grilled Corn

Directions

1. Soak the corn, with husks on, in water for at least 10 minutes
2. Grill the corn over high indirect heat for 30 minutes, or until tender
3. Peel back the husk and either use as a way to hold the corn while eating, or discard
4. Serve with plenty of melted butter!