Mush-tastic!

Picture perfect
I have a new favorite meal that I have lovingly named … MUSH! My first inspiration came from Shirley and her kale salads – a delicious concoction of kale, sauteed onions, nuts and cranberries. Mmmmm MM! I immediately was hooked. Then my man fed me a breakfast of scrambled eggs with nuts, cranberries and kale. Amazing also! I began to realize the deliciousness of throwing together a bunch of random things into one dish. Mush was born!!
All you need is a base which I have found spinach, kale or scrambled eggs to work the best. Then go through your cabinets and refrigerator and throw in whatever you find! I’ve found sauteing your vegetables (not the base greens, but the veggies you throw in) to be a delightful touch! Nuts and cranberries or raisins are key. They add a crunch and sweetness that’s just so darn tasty.
So have at it! What’s in your Mush?
My Mush
1 bag of spinach
1 can of artichoke hearts, drained and chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1 red onion
1 yellow bell pepper
1 can of tuna
2 tablespoons mustard
1/4 cup olive oil
1/4 cup red wine vinegar
Saute the onion and pepper in a bit of olive oil until soft.
Drain the tuna and mix together with the mustard.
In a large bowl add the spinach, artichoke, sauteed veggies, almonds, raisins, tuna mixture, olive oil and red wine vinegar. Toss everything until mixed thoroughly together.
Enjoy your mush!

Comments

  1. vegetarian tuna, really?