20.03.08: Quorn, carrots, and lemony spinach-artichoke supreme

A switcheroo of a Thursday night dinner: we were going to have black bnz, but She rebelled, and cooked up some lemon-pepper quorn fillets, then topped them with Lloyd Grossman's wild mushroom sauce. While roasting up some carrots Jamie-style (thyme, olive oil, red wine vinegar, S&P), She devised a new way to bring spinach and artichoke hearts into tastebud-tingling harmony. A little leftover salad from last nite was refreshed with more leaves, some grapes, and the last shavings of manchego.

SHE SAYS: I just couldn't face more legumes, as I had a variant of them for lunch, on top of chickpeas last nite! Quorn and sauce were delish - I didn't add anything to the sauce since we had so many other veggies on the go. Carrots were virtuous and filling, though not as tasty as other times I've used this recipe (possibly I put in too many carrots and not enough seasoning.) The real excitement of the evening, however, was my healthyish spinach supreme. I was craving a big creamy pile o' spinach, but didn't want to drown it in fat. And the Lemony Spinach Artichoke Supreme was born:

splash olive oil
2 cloves garlic, chopped
1/2 a preserved lemon, chopped into small bits
1 can artichoke hearts, quartered
500g bag fresh spinach
1/2 tsp dried dill

Saute the garlic and lemon in the oil over medium heat for a minute or two. Add the artichoke hearts and saute for a couple minutes more, letting them soak up the flavour. Begin adding handfuls of the spinach, stir in, and cover to let spinach wilt. Repeat until all the spinach is wilted, them sprinkle in the dill. Now eat it while it's hot and enjoy the tangy, guilt-free goodness!

HE SAYS: The quorn with the tomato sauce turned out nicely rich and tangy, and the spinach was also a very tasty treat. Agree with Her that the carrots could've been cooked a little longer. The leftover salad with the Manchego cheese did also please and overall it was lovely Thursday nite nosh.