Zucchini, Spinach, and Corn Saute



I fell in love with recipes by Ellie Krieger in our original group CEiMB and have done that again in our new group Eating with Ellie, EwE.  I probably say this every week but that is what happens with true love.  Ask my hubby.

 This week, I chose a simple vegetable recipe which had spinach and corn, two of my favorites and zucchini which fits anywhere.  I made this about a month ago and all I remember is that we liked it.  It is an uncomplicated  side dish, won't be spectacular but it should be good to eat and goes with everything.

 To see what the other gals did this week, stop by Eating with Ellie (EwE)

Comments

  1. CakelawMarch 26, 2015 at 5:25 AM

    I agree with your assessment, an uncomplicated tasty side dish.

    ReplyDelete
  2. WinnieMarch 26, 2015 at 6:18 AM

    Hi Chaya :)
    How are you ? I was so glad to see your comment on my Blondie's post :) I re-posted it as I added new photos. It's an amazing recipe and I got it thanks to you :)

    As I'm a vegetarian this dish with zucchini and spinach and corn seem soooooooooooooo wonderful. I could eat it every day :)
    Wishing you a wonderful Passover ❤

    ReplyDelete
  3. PeggyMarch 26, 2015 at 7:14 AM

    So glad you chose this one! We really enjoyed it. And it is a side dish that would go with almost anything.

    ReplyDelete
  4. KayteMarch 26, 2015 at 9:05 AM

    Great choice, Chaya, we loved this one as it was and in wraps and in soup...very versatile!

    ReplyDelete
  5. SarahMarch 27, 2015 at 9:36 AM

    Wonderful choice, thank you. This dish made dinner really easy as I just topped each bowl of sauteed vegetables with a piece of salmon. Beautiful.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more