This plant-based recipe is great at this time of the year in many parts of the country so you can use local, fresh, seasonal ingredients!

Serves 2-4

Mushroom_balsamic_spinach
Ingredients:

  • 1 c sliced fresh crimini & shiitaki (or your choice of) mushrooms
  • 1 c fresh spinach, chopped
  • 1/2 c fresh kale, chopped
  • 8-12 basil leaves cut into ribbons
  • 1/2 container of cherry tomatoes
  • 2 T coconut oil
  • 1 t sea salt
  • juice from 1/2 lemon
  • 3 T of balsamic vinegar (this is where quality is important)

* NOTE: balsamic vinegar – especially cheap ones – often contain “caramel color” which is often derived from corn and/or barley!

Directions:

  • On med heat, melt coconut oil in pan.
  • Add sliced mushrooms and sautee for 5-6 minutes.
  • Add tomatoes, spinach, and kale and let wilt for 4-5 minutes.
  • Stir in salt, vinegar, and basil and let cook another minute.
  • Transfer to serving bowl and squeeze 1/2 of lemon over dish.
  • Serve.