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So I was having a conversation with a South African lady I met the other day at a cooking class and we were talking about what type of food we prepare most in our homes.  I told her we like lots of Tex-Mex flavors.  I don't think this could be more true!  Hopefully, my faithful readers, you are not tired of reading about cilantro because here goes...

While menu planing a little while ago, I came across this great looking recipe for rosemary chicken thighs.  They have a fresh rosemary, Dijon mustard, garlic, and honey marinade and are grilled to perfection.  Sounds great, right?  Well, then they had a note about being able to substitute cilantro (or some other herbs) for the rosemary.  Say no more!  I was determined to switch it up to the cilantro because of my love affair with said herb (1. Drew knows all about it and is usually ok with it; 2. yes - I am aware that others are in love with another herb, not me!)

Paired with the chicken recipe was a procedure for sauteeing spinach for a side dish.  We had some Chinese spinach from our CSA box, as well as garlic and leeks.  So I heated up the pan, threw some garlic and the leeks in, and waited a minute or so, then added the spinach.  After the spinach wilted down, I turned off the heat and added salt and pepper.  Great results. 

We had an avocado that was ready, so that got thrown on the plate with the chicken and the spinach.  Easy, simple supper!