Maytee Sanz of Indivisible Skagit in Mount Vernon, Washington.
This recipe was shared with our farm share members by Britta Eschete. She introduces it by saying: “This will work with any two favorite vegetables, one leafy and one more substantial. The amount of vegetables listed below is very general. I simply combine what I have available.”
In a heavy skillet heated over medium heat, coat with olive oil. Add pea pods and sauté lightly until color brightens. Add spinach and cook until the leaves wilt, stirring the spinach with the pods. Sprinkle the bread cubes over the vegetables. Add balsamic vinegar and toss lightly and take off the burner. Turn out into a bowl and sprinkle with the toasted sesame seeds.