Today wasn’t exactly a party for me at work playing catchup from the holidays and running on a not-so-great night of sleep after breaking my no food after 7PM rule last night – shame on me! But I’m glad someone is having a party with his stuffed cow toy.
The toy is almost as big as him, but that doesn’t stop him from tearing all over the house with it.
And shaking the holy heck out if it and himself.
Leela is not amused snarling when he gets carried away and invades her comfort zone, like me at work.
When I’m drawing blanks for dinner, I occasionally browse the daily recipes on AllRecipes for inspiration. And on a cold, winter’s night, this chilled balsamic salad peaked my interest. Except for the chicken part of course. Why not replace that with spinach and sunflower seeds?
Balsamic Spinach Pate
- 3 cups raw spinach leaves
- 1 cup sunflower seeds
- 1 cup walnuts
- 1 apple, chopped
- 3 tbsp. balsamic vinegar
- 2 green onions, chopped
Place all ingredients, except the apple, into a food processor and process until well blended. Add chopped apple and pulse to desired chunkiness. Makes 4-6 servings.
Amazing how fast a food processor can process down raw veggies.
I liked the pate chunky for crunch and texture, but you can process it longer for a smoother, nut butter-like texture.
Since I was pairing it with a salty nori wrap, I didn’t add any salt to the pate and found it didn’t need any by itself. But you can add salt and pepper to taste to the pate if you’d like.
No raw wrap is complete without a mountain of sprouts.
And it was a simple dinner with chopped jicama on the side, another fresh and crunchy summer flavor I’m channeling tonight.
The pate had a mild, but present tang from the balsamic vinegar that would pair well with just about any veggie combo. I enjoyed the slightly sweet flavor from the apple with the savory nori wrap.
And the pate came together in minutes, my type of light weeknight dinner before working out.