Eggs Florentine

This recipe was delicious!  We used a Giada recipe for eggs florentine to make a spinach cream sauce.  We served it on toast (GF for me, regular for the husband) with a poached egg, topped with crumbled crispy speck.  So good!  I also discovered that this cram sauce will make a delicious warm spinach and artichoke dip.  Have to remember that for football season!

Sausage and Potatoes with Spinach (Or, Cleaning Out the Fridge Before a Trip)

An improvised dinner, the likes of which we’ve been making for awhile. I don’t remember where we first saw this idea, but it’s a good one, with lots of variations.

2 medium potatoes

2 spicy Italian Chicken sausages (from freezer), sliced in rings

last of a bit of onion in the fridge

last 3 mushrooms from the fridge

Brown potatoes with a bit of olive oil. Remove to a bowl, brown sausage. Remove to a bowl, sauté onion and mushrooms until soft. Add back to pan potatoes and sausage, and stir in the spinach. Cook until wilted, and season as needed with salt and pepper.

Somehow, I forgot the garlic. We didn’t this time, but it’s also delicious with an over-easy or runny fried egg on top and/or topped with sriracha (or other hot sauce).

Christmas Eve Dinner

Quiet dinner at home before Christmas Eve service at the National Cathedral.

Salmon topped with Boursin creamed spinach, served over roast fingerling potatoes.