Meatless Monday: Trini Spini
I was the proud owner of an oversized bag of just-picked spinach, one of the many locally harvested treats I picked up on Thursday at a Seattle farm market. While driving home, though, I experienced a bit of buyer’s remorse, wondering if my schedule over the next few days would allow for spinach time. After all, Fourth of July was already spoken for, and I worried if my beautiful bag of leafy greens would hold out until Sunday. (Thankfully, she did.) (Kim O’Donnel) I was in the mood for a new take (or at least new to me) on America’s beloved green veg, but as I thought about you and our weekly meatless meeting, I knew it needed to be simple — in both preparation and personality. It needed to be quick, too, even if cooked, and it needed to be flexible enough to pair up with a variety
