SPAGHETTI STYLE RICE WITH SPINACH and GREEN SALAD WITH ARTICHOKE AND TARRAGON

SPAGHETTI STYLE RICE WITH SPINACH - serves 4

https://www.thegraciouspantry.com/clean-eating-spaghetti-rice-with-spinach/

Ingredients

  • 2 cups cooked brown rice
  • 2 cups clean spaghetti sauce (purchased or see recipes above)
  • 1 cup frozen spinach (or 3 cups fresh)
  • parmesan cheese (for garnish - optional)

Instructions

  1. Pour all ingredients into a pot and stir constantly until warmed through. (About 5-10 minutes).

  2. You can also microwave this for about 2-4 minutes, give or take. Just be sure to mix it all really well before putting it in the microwave.

GREEN SASLAD WITH ARTICHOKE AND TARRAGON

https://www.finecooking.com/recipe/artichoke-butter-lettuce-salad-with-tarragon-vinaigrette

Ingredients

For the vinaigrette

  • 1-1/2 Tbs. fresh lemon juice
  • 1 large shallot, minced (to yield 3 Tbs.)
  • 1 Tbs. Dijon mustard
  • 4-1/2 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. minced fresh tarragon
  • Kosher salt and freshly ground black pepper

For the salad

  • 4 large whole artichoke bottoms - canned
  • 2 heads butter lettuce, such as Bibb or Boston (about 6 oz. each), tough outer leaves removed, pale inner leaves washed and dried

Make the vinaigrette:

  • In a small bowl, whisk together the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon; season to taste with salt and pepper. Refrigerate until serving time.

Make the salad:

  • Tear the lettuce into bite-size pieces. Halve each artichoke bottom and cut each half into 5 or 6 wedges. Put the artichoke wedges in a salad bowl and add 2 Tbs. of the vinaigrette; toss to coat. Add the lettuce and the remaining dressing and toss gently. Arrange the salad on six plates and garnish with the egg wedges. Serve immediately.