Spaghetti with Spinach, Sundried Tomatoes, and Feta

This is a super simple, delicious and healthy dinner that can be made quickly on a busy night.

 

Spaghetti with Spinach, Sundried Tomatoes, and Feta

2 tablespoons Wildtree European Dipping Oil-Garlic

4 cups packed spinach
½ cup sundried tomatoes, diced
4 ounces spaghetti, prepared according to package directions
2 tablespoons balsamic vinegar
¼ cup feta cheese, crumbled

Heat a medium nonstick skillet over medium heat. Add the Grapeseed Oil. Sauté the spinach and sundried tomatoes until the spinach is just wilted. Transfer to a mixing bowl along with the cooked pasta and balsamic vinegar. Toss to combine. Divide among two bowl and top with feta cheese.

 

To order any of your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Serves 4

1/2 cup Wildtree Cactus Pete’s Agave BBQ Sauce

1/2 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend

1 pound flank steak

Salt and pepper

2 cups arugula

2 cups romaine

2 tablespoons fresh parsley

½ cup cherry peppers, jarred and sliced

¼ cup sun dried tomatoes, chopped

¼ cup cherry tomatoes, halved

¾ cup Wildtree European Dipping Oil-Mediterranean Balsamic

Blend BBQ Sauce and Fra Diavolo Blend in a saucepan and cook on medium low heat for about 15 minutes, stirring occasionally; set aside. Heat grill to high. Season steaks on both sides with salt and pepper. Grill on one side until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4 inch thick slices. While the steak is resting, toss arugula, romaine, cherry peppers, and all tomatoes with the Balsamic Dipping Oil. Serve sliced flank steak over the salad.