I am not sure how many people enjoy mixing savory and sweet, but I love it! Of course not everything sweet goes with everything savory. I feel have this palate that can invent some cool flavors, but you can be the judge of that with this one.
This recipe is an invention from not having much to cook except a bunch of vegetables. I know I have let you know that I am a Pescatarian, but lately I have been a bit more vegetarian. I had a bunch of veggies in the fridge and I always buy pineapple. Pineapple is a versatile fruit that can be added to many dishes, dessert, salsa, BBQ, etc. In this dish, I don’t do anything special to the pineapple and simply garnish the veggies with it, somewhat of a salsa style. It was absolutely delicious. It added another dimension of flavor to the dish.
serves 2 people
*Wild Mushrooms (Portobello, shiitake, cremini) – 4 cups, medium dice
*Broccoli – 2 cups
*Spinach – 4 cups
*Onion – 1/2 cup, small dice
*Garlic – 1 clove, minced
*Grape seed oil – 2 tablespoons
*Salt – 1 teaspoon
*Pepper – 1/2 teaspoon
*Garlic Powder – 1 teaspoon
*Turmeric – 1/2 teaspoon
*Oregano (dry) – 1 teaspoon
*Pineapple – 1 cup, small dice
- You want to blanch the broccoli by adding it to a pot of boiling water for about 2-3 minutes and then immediately removing them with a slotted spoon and adding them to a bowl with iced water to stop it from cooking. (There are benefits in doing this step and my favorite is the bright green color the broccoli turns.) Remove from the cold water and set aside.
- In a large non-stick pan, on medium-high heat, add the oil and then lower to medium.
- Add the onion and cook for 1 minute, then add the garlic and cook for another minute, then the mushrooms and cook for about 2 minutes.
- Add the broccoli and spinach and then season with the spices and cokk for about 5 minutes. If you like the spinach really wilted, you can add with the mushrooms.
- Serve with the pineapple salsa
Tips: You can add zucchini to the dish also to make it a little more substantial. You can add cilantro instead of oregano and change the flavor profile completely. You can also add minced red onions to the pineapple to a little more depth to the flavor. I like to eat the dish hot, but you can certainly let it cool and eat more like a salad and you can also add a smaller portion to some coconut rice or quinoa.