Eating well is a piece of cake people. Really!
Grate a pile of these...
Whip up a batch of this...
2 cups packed, baby organic spinach
1 large clove garlic
1/4 cup chopped and lightly toasted walnuts
1-2 tsp grated lemon zest
~2 Tbs lemon juice
~1/3 cup olive oil
salt and pepper to taste
hunk of feta cheese, crumbled
To a food processor add spinach through lemon juice. Whiz up til just combined then drizzle in the olive oil while the processor runs. Add salt and pepper to taste. Remove to a bowl then stir in the feta.
You'll end up wanting to slather leftovers on any number of things...great in a veggie wrap the next day. You can even freeze half of the spinach mixture before you add the cheese, and save for later.
Bake about 1 lb of this:
Wild sockeye salmon, baked skin side down at 450 for about 9 minutes or just done, on a lightly oiled sheet of foil with salt and pepper.
Toss some pesto into your zucchini noodles, top with baked salmon and a little dollop of pesto.