It’s no secret that I’m a fairly picky eater. If undeterred, I can subsist on the eating habits of a five year old (read: macaroni and cheese and chicken fingers). I don’t like vegetables. There are a few that I am willing to eat, and, to trick myself into eating them, will sneak into various other dishes.
Spinach is one thing that, for me, lies between “tolerate” and “enjoy.” Luckily, it’s super easy to unobtrusively work into other things I do really like, like eggs, or pasta and cheese.
Last night’s food was loosely based on this. Of course, I left out the things I’m not so sure of (artichokes) and improvised the rest (What is creamed spinach anyway? I bet it looks disgusting.).
So I cooked some whole wheat pasta, added a bit of olive oil, and dumped in some baby spinach that was about to go bad.
What is pasta without cheese? Not very exciting. So in went some mozzarella. I melted some into the pasta/spinach/olive oil pot, then dumped all of it in a baking dish. The top looked a little naked, so I dumped more cheese and some pepper on top, and put it under the broiler.
It contains my favorite elements of macaroni and cheese and a vegetable I don’t hate! And it works with the ridiculous heat this summer, because it doesn’t sit in your gut for hours like normal mac and cheese is wont to do.
We ate it with leftover hamloaf that I baked the day before. This is seriously the best hamloaf in the entire world. We get them from this place in Elizabethtown called Gene Wenger Meats. Since we moved to West Chester, Gene Wenger’s is conveniently located right off the highway on our drives back home.
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