Healthy and extra yummy. I make this often and once made it for lunch during a painting session with my mother-in-law. It made a quick and easy hot meal for us on a rainy afternoon.

Ingredients
- 1/2 large onion, sliced thin
- 1 c. large shrimp (I often use Trader Joe’s frozen)
- 3 extra large handfuls of spinach leaves, cleaned
- 1/4 c. edemame beans, shelled (Trader Joe’s often stocks these as well)
- 1/8 tsp Hondashi/Bonito Powder (available in asian markets)
- 1/4 c. corn kernels
- 1 tbsp peanut oil
- salt & pepper

Instructions
In a skillet on medium high heat, heat peanut oil and saute onion until softened. Add frozen shrimp, beans and corn. Stir until cooked about 5-10 minutes.

Add spinach into hot skillet and sprinkle in hondashi powder. Heat until spinach *just* begins to wilt. Add salt and pepper to taste.

Serve over brown rice.

Makes 2 servings.

I have a hefty set of Chantal cookware I’ve been collecting over the years, picking them up whenever I come across one for sale.

I gravitate toward the cobalt blue, so except for my 9qt creme-colored stock pot, my omlette pan (finally seasoned to the perfect non-stick), saute/casserole, 2 soup and sauce pots and 6 qt stock pot all match.

They have clear glass lids which I find essential for peeking in to see if the alchemy is progressing as planned.

Having the 2 stock pots is very useful, especially when guests come over. I can boil pasta in the largest pot while slow cooking the sauce in the medium sized one.