I didn’t intend to have a month of figuring out how to do dinner without an oven. No, it was brought on by my curious toddler, who inadvertently rendered my oven useless. Then, since I am an expert procrastinator, my ovenlessness was prolonged as I kept forgetting to call the apartment management. After all, since I could still cook on the stovetop, it wasn’t like we were starving or anything.
The oven should be fixed shortly, hopefully next week, and we’ve been doing okay so far. I’ve learned some things about my relationship with my stovetop:
The following dish is one of my concoctions. It defies description, but it was an interesting side for dinner the other night. The lemon and mint provide a balance between sweet and tangy, and it’s a healthy addition to any meal. Well, I wouldn’t serve this for breakfast, but you know what I mean.
Sautee the onions and garlic until fragrant. Add the zucchini and sautee until soft. Add the mint and lemon juice, stir to blend. Add the spinach and sautee until just wilted. Remove from pot, strain (there will be a good amount of liquid from the zucchini). Add salt and pepper to taste.
Servings: About 3
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