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Yesterday was just one of those days where nothing went quite right…except the dinner. Warm vegetables, pita bread, hummus, and goat cheese added instant warmth and color to an otherwise dreary and cold day. It was also my first time to cook wilted spinach, which I have recently found is utterly delicious. 
                            
fresh spinach 
waiting to be filled
 pita pockets with wilted spinach
 Nerds for dessert

Recipe:
1 Zucchini (chopped)
2 Bell peppers (chopped)
Balsamic Vinegar (drizzled over vegetables)
Olive Oil (drizzle over vegetables)
Bake at 425 degrees for 25-30 minutes 
toast pita in oven (about 10 minutes)
fill pita with vegetables
sprinkle on goat cheese and/or add hummus
LC Steele Signature
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