People eat better when they plan ahead. Start organizing a menu now for next week. Instead of grabbing fast food, make a better choice. Keep these ingredients on hand and you’ll always be able to create a healthy dinner. Quick and simple, this one-pot recipe is perfect for weeknights. I put this together in about 40 minutes. It’s loaded with nutrients, vitamins, and flavour.
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 small red potatoes, quartered
- 1 pound brown mushrooms, quartered
- ¼ teaspoon tarragon
- 1 tablespoon tomato paste
- 10 ounces baby spinach leaves
- 1 can (14½ ounces) white beans, drained and rinsed
- 1 tablespoon red-wine vinegar
- salt and pepper to taste
- In a dutch oven, heat oil over medium heat. Add onion and potatoes. Cook until onion is lightly caramelized, 8 to 10 minutes. Add mushrooms, tarragon, and salt. Stir often until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water. Cover and cook until potatoes are tender, 8 to 10 minutes.
- Add half of the spinach. Cover, and cook until wilted, about a minute. Add remaining spinach and beans. Cook, covered until heated through. Stir in vinegar. Salt and pepper to taste.
I selected a bottle of Liberty School Cuvee for this recipe. Grown in Paso Robles, California (at a price that won’t break the bank), this Cuvee is comprised of Syrah, Cabernet Sauvignon, Grenache, Petite Sirah, and Viognier.
Movie Night suggestion: Keep it light and fun. Stomp through some puddles. A classic like Singin’ in the Rain (1952) works wonders to take the edge off mid-week stress. You’ve seen the image of Gene Kelly donning a yellow slicker while swinging from a lamp-post basking in the warm glow of love. Soak it in!