Garden Fresh Recipe

Time30m

Serves2

Mozzarella, broccoli, sauteed spinach, tomatoes, onion, mushrooms, balsamic glaze

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Ingredients

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1
Chop the Vegetables
Wash and chop the broccoli into small florets. Slice the onion and mushrooms, and halve the cherry tomatoes.
2
Prep the Spinach
Rinse the fresh spinach leaves under cold water and set aside in a colander to drain.

3
Sauté the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté for about 2-3 minutes until wilted. Remove from the skillet and set aside.
4
Cook the Broccoli
In the same skillet, add another tablespoon of olive oil. Add the broccoli florets and sauté for about 4-5 minutes until tender but still crisp. Season with salt and pepper to taste.
5
Sauté the Mushrooms and Onions
Add the sliced onions and mushrooms to the skillet with the broccoli. Cook for an additional 3-4 minutes until the onions are translucent and mushrooms are soft.
6
Combine Ingredients
Return the sautéed spinach to the skillet and gently mix all the vegetables together. Cook for another minute to heat through.

7
Serve the Dish
On a serving plate, place a layer of the sautéed vegetable mixture. Tear the fresh mozzarella into pieces and scatter over the top. Drizzle with balsamic glaze.
8
Garnish
Optionally, sprinkle with additional salt, pepper, or fresh herbs if desired.