Here’s a really yummy recipe that is distinctly Mediterranean in flavor and can be easily made gluten-free. There’s something I really love about spinach and sun-dried tomatoes together! Here’s what you’ll need:

1 large bunch fresh spinach
1 cup sun-dried tomatoes (see how to make your own below)
1 onion, chopped
4 cloves garlic, chopped
1/2 cup olives, with liquid
1 Tbsp marjoram or oregano, dried
1 Tbsp fresh or dried thyme
1 and 1/2 tsp salt (or to taste)
4 Tbsp olive oil (or enough to coat pan generously)
1 package gluten-free pasta of your choice
(we used brown rice spaghetti and it came out awesome. You can also use a package of regular wheat pasta if you like it better.)

So, start by washing the spinach and making sure it has no little buggies on it. Meanwhile, cook your pasta, drain, and set it aside. While the pasta cooks, coat your pan with oil, and saute the onions for about 4 minutes until a bit translucent. Add in the garlic, salt, and spices, and cook for 1 more minute, then add in the sun-dried tomatoes, spinach, and olives. Cook for about 5 minutes until the spinach shrinks down. Toss in your pasta and serve. Excellent on its own, and pairs well as a side dish to fish or chicken. Makes 4 large servings.

How to make sun-dried tomatoes at home: You can easily make your own “sun-dried” tomatoes in the summer when tomatoes are in season (and therefore more affordable). Simply buy a whole bunch of organic cherry or mini roma tomatoes at your local farmers market and slice them in half. Arrange then on baking trays and bake at 175-200 degrees for 6-8 hours.  Store them in the freezer for yummy winter eating!