The Spoon Feed

vegetables

Pink pasta (or tripoline with beetroot sauce)

This pasta is something I quite literally threw together with left-overs we had in the fridge. Eating can be such an expense and it is hard to be frugal when it comes to food, when I’m constantly thinking of different ideas that I need to create. I’m challenging myself more and more to resist the urge to buy new ingredients each day for every meal idea that enters into my mind, and to just use what we already have. So, this recipe is the result of that. It is simple, nothing fancy, but certainly something I’d never tried before.

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A Spoonful of… Spinach – Some Thoughts

Spinach may seem an odd choice for the first subject of discussion in this “ode to an ingredient-esque” series. However, it really is a simply delicious and versatile ingredient.

Spinach truly is a “super-food” with its sources of niacin, zinc, protein, fibre, vitamins A, C, E and K, as well as iron and calcium. This vibrant leaf has a delectably rich and earthy flavour with an almost creamy tone. Used raw it is crisp, light and nutty. Why not try throwing some sunflower seeds, feta, steamed runner beans, and a generous glug of balsamic vinegar in with a big bowl of spinach – you’ve got yourself a healthy, flavour-rich supper.

Wilted, spinach is almost a completely different ingredient. Smooth and mild, it melts at the touch of heat and softens in to a gorgeously silky green. Mix simply with butter and garlic to make a more than worthy side dish. Stir in to pots of tangy tomato stew, tagine, curry and deeply spiced pans of Huevos Rancheros to bring a rounded element of earthiness; you can almost taste the nutrients that prosper in each leaf.

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