Dinner in 30 Minutes (How To)

In anticipation of the major food fest that I'll be getting when I get to Korea, I whet my appetite last night with a healthy home cooked dinner. I had some leftover produce anyway, and wanted to use it up. Fridge inventory check revealed - 1 bag of Bloomsdale Spinach, 2 avocados, and chicken breasts.

Pantry staples that contributed to this meal - Quinoa, Garlic, Anchovies, Olive Oil, Lemon Juice

From the Garden - Thyme

After setting quinoa on the stove, I made delicious green goddess dressing by mincing up the garlic, and then combining that with the avocado, lemon juice, olive oil & anchovies in the food processor (10 minutes). Then, I marinated the chicken breasts in some balsamic vinegrette, the garden thyme, olive oil & salt, before firing up the grill. Once the chicken breasts were marked on both sides (10 minutes), I closed the hood then went back to cook the spinach.

I love spinach because it's absolutely so healthy, delicious, versatile, and best of all, easy to cook. In a large sauce pan, a splash of water, add all the spinach and then cover for about 10 minutes. By the way. this timing works for farmed spinach, but if you want to get that wilty stuff in a bag, then cover for 1 minute instead.

Just when the spinach was done, the chicken was ready to come off the grill, and the quinoa was also well prepared and fluffy.

It's amazing what a good sauce can do to zazzle up some simple ingredients, and it doesn't always have to take a day to make!

Here's the recipe for a green goddess dressing

Green Goddess Dressing

Makes 1 cup

2 ea Avocados
2 fillet Anchovies
3 ea Garlic Cloves, minced
1 tbsp Lemon Juice
1/4 cup Olive Oil

Salt & Pepper to taste

If desired, 1 egg yolk for added richness

1. Pulse all ingredients except oil in a food processor until smooth
2. With processor running, slowly add the olive oil in a stream until incorporated
3. Add salt & pepper to taste

If making ahead, cover tightly with plastic wrap to prevent browning