Spinach with Pan Roasted Red Peppers and Goat Cheese

Monday, January 17, 2011

Spinach with Pan Roasted Red Peppers and Goat Cheese

I love finding new recipes to use as a side dish or to use a vegetable in a new way. Spinach is a veggie that I’m kind of picky about. I love it raw in salads and on sandwiches, but I’m not a big fan of cooked spinach being the star of a side dish. This recipe has changed that opinion for me. Hubby and I thoroughly enjoyed this spinach recipe and it’s a snap to throw together.

I upped the garlic in the recipe since we love our garlic. I wasn’t sure how much “two bunches” of spinach came out to, so I just used a 7 oz bag of baby spinach. It looks like our dish was a little light on the spinach to pepper ratio, but we both really liked it, so I’ll be making it this way in the future.

Spinach with Pan Roasted Red Peppers and Goat Cheese

Yield: 2

Ingredients:

1 Tbsp olive oil
1 red pepper, sliced into thin strips
3 cloves garlic, minced
7 oz baby spinach
2 tsp lemon juice
salt and pepper
2 oz crumbled goat cheese

Directions:

Heat the olive oil in a pan over medium-high heat and add the peppers.

Cook a couple minutes, until the skins are slightly darkened, and then turn down the heat to medium, continuing to cook for an additional 3 minutes or until tender.

Stir in the garlic and sauté until fragrant.

Add the spinach and cook, stirring occasionally, until wilted.

Stir in the lemon juice and salt and pepper to taste.

Just prior to serving, sprinkle with goat cheese.

Recipe adapted from Elly Says Opa

Side Dish

6 comments »

12 Responses to “Mint Chip Ice Cream”

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1

Ashley Bee (Quarter Life Crisis Cuisine) — July 24, 2013 at 12:12 pm
Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.
- beantownbaker — July 24th, 2013 @ 12:53 pm
  
  I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉
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2

Jennifer @ Peanut Butter and Peppers — July 25, 2013 at 5:54 am

Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!
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Nutmeg nanny — July 27, 2013 at 8:19 pm
Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!
- beantownbaker — July 30th, 2013 @ 5:48 pm
  
  I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛
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4

madscar — July 29, 2013 at 3:28 am

Love it! This is amazing 🙂
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Shannon — July 31, 2013 at 12:01 pm
for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂
- beantownbaker — August 1st, 2013 @ 3:17 pm
  
  I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…
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Allison — July 31, 2013 at 8:14 pm
Really good! I may have steeped the mint too long.. A little earthy. Will try again!
- beantownbaker — August 1st, 2013 @ 3:18 pm
  
  Oh bummer! I’ve never had ice cream that I’d call “earthy”…
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TF620 — August 9, 2013 at 6:00 pm
Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?
- beantownbaker — August 10th, 2013 @ 9:36 am
  
  Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.