• amyrobertson

2 simple veggie ideas

National Cooking Day is coming up! Let’s celebrate by cooking up some easy, but delicious veggies.

Roasted broccoli in a serving dish

Veggies, ugh, such a bummer right? Or is it only me that thinks this? I think I have too many bad memories of being forced to eat canned peas without butter and frozen mixed veggies with the lima beans. Just the thought of it now is making me ill. Whether you feel bummed out by the thought of veggies or you embrace them wholeheartedly, I’ve got two EASY ideas that result in delightful results. Check them out!


1) Roasted broccoli (2-3 servings)


Ingredients:

12 oz. bag of fresh broccoli florets

2 T. olive oil

Salt and pepper to taste

Shredded parmesan to taste (optional)

A bag of fresh broccoli, a bottle of olive oil and a tablespoon measure on the counter

Directions:

  1. Preheat oven to 400 degrees F and line a large cookie sheet with parchment paper.

  2. Spread out a bag of broccoli florets on the parchment and cut any pieces that are bigger than bite sized (I use a 12 oz. bag and this is about 3 servings).

  3. Poor 2 T. of olive oil over the broccoli and mix all with your hands so each piece gets some love.

  4. Season to taste (I typically use salt and pepper only).

  5. Pop the cookie sheet in the oven and cook for 18-20 minutes (cooking time will depend on how big your pieces are).

  6. Optional step: Sprinkle broccoli with shredded parmesan immediately after removing from the oven. The roasted broccoli tastes great as is, but this option is delightful too.

Raw broccoli on a cookie sheet with olive oil being poured on it.
Add 2 T. olive oil and mix together with broccoli.
Roasted broccoli in a serving dish.
The finished product!

2) Creamy spinach (2 servings)


Ingredients:

8 oz. fresh spinach

2 T. olive oil

Salt and pepper to taste

1 oz. cream cheese (or more if you really want it creamy)


Large plastic container of raw spinach, bottle of olive oil, and brink-style package of cream cheese.

Directions:

  1. Heat a large frying pan on medium-high heat and add 2 T. of olive oil. Allow the oil to heat up and spread out in the pan (approximately 3 minutes).

  2. Add spinach to pan and allow it to cook for 2-3 minutes. Then use a spatula to flip over spinach so the stuff on top hits the heat below. The spinach will shrink up pretty fast. (I usually cook 8 ounces of spinach for 2 servings—If you get a large tub of spinach, this is about half of the container).

  3. When spinach is almost all wilted, add cream cheese. Allow the cream cheese to melt for 30 seconds or so, then combine with the spinach so it’s mixed in nicely. Season with salt and pepper.

Raw spinach being measured out on a digital scale.
Use 8oz. of spinach for two servings.
Spinach cooking in a frying pan with a spatula tool being used to flip it over in the pan.
Cook spinach for 2-3 minutes. Use a spatula to flip over spinach so the stuff on top hits the heat below.
Cooked spinach in a frying pan with chunks of cream cheese on top.
When spinach is wilted, add the cream cheese to the pan. Let it soften in the pan for a bit and then mix it in with the spinach.
Dinner plate with bed of creamy spinach, topped with a hamburger patty and sliced avocado.
Make it a meal: A bed of creamy spinach, topped with a hamburger patty and sliced avocado.

With easy and quick recipes like these, you’ll be able to cook up veggies in a snap and make cooking a regular habit. Happy National Cooking day!


Please note: I have no affiliation with any brands pictured or mentioned in this post.


Thank you for visiting my blog! Please contact me at amy@ardesignsolutions.com or 763-400-9345 if you need freelance graphic design or marketing support.


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