Popeye isn’t the only one crazy for spinach, we love over here at Copper Canyon and Stanford Grill too! Full of vitamin K for calcium and bone health, vitamin A for healthy skin, spinach is considered one of the healthiest foods around. Spinach is also found to lower blood pressure and prevent a number of cancers. If you tend to get bored of spinach, try sauteing it like we do! We love to pair it with our Short Smoked Atlantic Salmon or Canyon Prime Rib. Try this delicious recipe:
1 ½ pounds of baby spinach leaves
2 Tbs olive oil
2 Tbs chopped garlic
2 tsp kosher salt
¾ freshly ground black pepper
1 Tbs unsalted butter
In a large, preheated pot heat the olive oil and sautee the garlic for about one minute. Then add the washed and dried spinach. Toss with salt and pepper over heat for about two minutes. Once spinach is wilted, squeeze lemon juice to taste over the spinach. Serve hot and enjoy!
How do you like to prepare spinach?
Olive oil is a universal ingredient that can be used in a variety of different meals. And, olive oil is a universal ingredient for life with a number of different uses around the house. First of all, olive oil is great for polishing wood furniture, conditioning leather, and shining stainless steel. If you have a squeaky door hinge or stuck zipper, dab some olive oil with a cotton swab and the issue should be cleared up.
Also, olive oil can be used as sunburn relief or a multipurpose skin moisturizer. Olive oil can be used to moisturize and strengthen nails as well as maintain your manicure. If you have a stomach ache, just take a tablespoon of olive oil and it should subdue the pain.
What unconventional ways do you use olive oil?
One of most asked about menu items is our Cornbread Croutons mostly because eaters are just looking for a way to switch up ordinary salad toppings. If you are looking to jazz up your daily salad, we have a few ideas for you. If you want to make your own version of our Cornbread Croutons at home, like in our Canyon Salad, it’s quite easy. Just buy or bake some cornbread, cut into cubes, and place in a 400 degree oven for about ten minutes. Our “Not So Simple House Salad” also has unique toppings including spiced pecans. Topping your salad with any kind of nut: chestnuts, almonds, and walnuts are some our favorites.
Some other options for dressing up your salad include topping it with quinoa, couscous, and barley for an extra dose of fiber that will keep you full. Also, topping your salad of choice with sunflower seeds can add a salty flavor without the added sodium of regular table salt. Some other favorites include edamame for added vitamins and water chestnuts and dry chow mein noodles for crunch.
What interesting ingredients do you top your salad with?
We all know we need to eat our vegetables, but do you ever want to eat your vegetables? When they’re roasted, we sure do! Believe us, roasting vegetables can take them to a whole new level where you actually crave them? Lucky for us, almost any veggie can be roasted using the same method so once you have it down, you can master any kind. Here you will learn how to roast your vegetables to perfection, like the poblano peppers we use for our Stuffed Poblano Pepper starter.
Two things to keep in mind: heat and surface area. The more surface area on the veggie and the higher the heat, the more flavorful the end result will be. So, be sure to cut up your vegetable into small, 1-1 ½ inch pieces. Then, crank the oven to at least 425° and let preheat. Then in a large bowl, toss the veggies with salt, pepper, and olive oil and spread evenly on a baking sheet. Place the baking sheet in the preheated for about 10-15 minutes until you hear the veggies sizzling away. Now, just serve and enjoy! If you are roasting peppers, like our poblano, and want to remove the skin, be sure to use gloves as not to get the heat in your eyes!
What are your favorite vegetables to roast? Let us know!