sauteed spring veggies.

Awhile back, my dear Rhiannon gifted me a subscription to Martha’s Everyday Food. I love the magazine because not only do they give you ideas for easy, weeknight suppers but there is always a section on side dishes. I usually bookmark a couple in each issue, and they never disappoint. The dishes are nothing fancy, but it might be a twist on your boring zucchini or another way to use frozen peas. They also include some great looking desserts, though we’re trying to stay away from those for now.

I made these sauteed spring vegetables the day after I received the magazine, and that’s no lie.

Sauteed Spring Vegetables
via Everyday Food, April 2012

2 leeks, cut into half moons (white and green parts only)
3 tbsp butter
2 10 oz. bags of frozen peas
5 oz. baby spinach

Melt butter in a large skillet. Add leeks, season with salt and pepper, and cook until translucent. Add frozen peas, and stir frequently until cooked through. Stir in spinach, season again, and allow to wilt. Serve.

It’s quick, healthy and delicious. If you’re not a big fan of leeks, some of the baby vidalias showing up in the grocery store would work, or even a bunch of green onion. Suit yourself!

I love frozen peas,


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