I am totally nuts about this recipe! Maybe because there’s hardly any cutting required and to me, there’s nothing better than fresh, sautéed veggies. Try pairing this with grilled chicken or meat. Goes great with some French or garlic bread as well.

Ingredients

1 pound of heirloom tomatoes, halved or quartered, depending on the size of the tomato
2 cups of baby spinach, washed
1 cup of crimini mushrooms, sliced
a handful of reduced fat feta cheese
2 tablespoons of extra virgin olive oil

Directions

1.Slice the tomatoes and mushrooms and set aside with the washed baby spinach.

2. Heat the olive oil and add the tomatoes and mushrooms.

3. Sauté on medium heat for about 5 minutes and then add the spinach. Cook until the spinach is just wilted and the tomatoes start to break down a bit.

4. Turn off the heat and add the feta cheese. You don’t even need to add salt since the cheese will provide the right amount of saltiness to the entire dish. Serve immediately.