Pair this with...

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Herby Quinoa and Brown Rice

To start, you'll want to rinse your brown rice and quinoa separately to remove any impurities. Using a pot or rice cooker, combine equal parts of brown rice and quinoa with water, ensuring a ratio that allows them to cook until tender but not mushy. As they simmer away, gather your favorite herbs. Basil, parsley, and thyme are especially complementary, but feel free to get creative. Chop these herbs finely for a burst of fresh flavor. Once the grains are cooked and have absorbed all the water, fluff them with a fork to separate the grains. While still warm, fold in your chopped herbs. Drizzle a bit of olive oil or a pat of butter, sprinkle some salt, and give it a good mix.

Garlicky Sautéed Spinach

Begin with a generous bunch of fresh spinach, giving it a thorough rinse and patting it dry. In a large pan, heat a glug of olive oil until it's shimmering. Toss in finely chopped garlic — the more, the merrier for garlic lovers! Let the garlic sizzle just a bit, releasing its aromatic magic without letting it brown too much. Swiftly add in the spinach, watching as it wilts and soaks up that garlicky goodness. It'll reduce in size dramatically, but that's where the intense flavor comes in. Season with a pinch of salt and a squeeze of fresh lemon juice, which brightens up the dish wonderfully. Serve it straight from the pan.