Almost Instant Gratification.

Let's get something straight here. I -LOVE- to cook from scratch, but when my stomach's rumbling, hungry bitch mode is imminent, and I can list at least seven things I'd rather be doing than spend #value hours in the kitchen - it really isn't a practical solution. I really do love salads, but... more often than not, I equate dinner with a warm and satisfying meal.

Quandary? Not quite. There IS a delicious alternative to crippling mid-week culinary burnout!

HOT SPINACH TABBOULEH SALAD


Note: this recipe is vegan .

You will need:
* 1 box tabbouleh mix (should come with spice packet, just add water!)
* 3/4 to 1 cup tomatoes, any variety, diced
* 1 1/2 cups fresh baby spinach
* 6 cloves garlic, minced
* 1 Tbs extra virgin olive oil
* juice of 1 lemon (optional)
* salt and pepper to taste

For the tabbouleh, follow the instructions on the label. I use Near East brand tabbouleh mix - just add one cup boiling water, stir well, and refrigerate for thirty minutes. Seriously, can anything beat that? After completing all necessary grainy ministrations, add olive oil to a wok or skillet and bring to medium high heat. Add the garlic and tomatoes, and saute for a minute and a half to two minutes, or until the liquid from the tomatoes has filled the skillet and the garlic is sufficiently softened. Pour the prepared tabbouleh into the pan, add salt and pepper or lemon juice as desired, and gently combined the spinach into the mix. Stir the for a couple of minutes until the spinach is softened and well incorporated into the mixture.

That's it. Serve up with toasted pita wedges and hummus if desired, or spoon over lettuce leaves and cooked, shelled edamame for a hot and cold salad - one of my favorite leftovers-to-lunch quickies.

This recipe works out particularly well because, truth be told, I really don't care for raw tomatoes. The trivial amount of time they spend in the skillet eliminates the mushy, watery factor that really puts me off of them, and I don't have to slice them up absurdly fine and shove them into anonymous veggie sandwiches to mask the texture.

Mmn. That is EXACTLY what I wanted. Tasty, filling, full of greens and good for you. Don't be afraid to add more spinach or to combine some raw spinach leaves into the mix if it suits you - the more good stuff, the merrier. Serve up with a chilled bottle of Reed's Spiced Apple Cider for an edibly orgasmic experience.

Bon bloody appetit, folks. Cheers!