sauteed summer vegetables & garlic-infused spinach
simple and filling. great for cold nights.
2 large handfuls of spinach, roughly chopped
1 small garlic clove, minced
¼ onion, cut into long slivers
drizzle of olive oil, pinch sea salt, dash ground pepper
1 yellow summer squash, peeled, cut lengthwise, then cut into somewhat thin rounds
½ bell pepper, cut into slivers, or diced (as you like it)
drizzle of olive oil
toss spinach, seasonings, garlic and onion in together with oil to coat. place on a dehydrator screen.
toss summer squash and bell pepper with oil. place on its own dehydrator screen.
set the dehydrator for 115 degrees. allow at least 30 minutes, or as long as 50 minutes. the spinach will dry out if left in too long, so if you want the summer squash soften, remove the spinach.
this process is relatively quick and much less anxiety-causing than sauteeing since there’s nothing to watch. while i’m passively un-cooking my meal i do dishes and prepare a salad to go with my meal.
note: look for “unfiltered” extra virgin, first cold pressed olive oil.