An incredible vegetarian lunch today. We warmed our last zaatar (spelling?) bread from Forks mediterranean Deli and added feta and sautéed spinach.
For the spinach, I heated a tablespoon of butter and some garlic in the Le Creuset iron skillet, tossed in the spinach and added about 3/4 teaspoon fresh ground black pepper. Probably 1.5 cups frozen spinach.
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