Second- roasted veggie advice; zucchini have a high water content and don't always roast well. They do sear beautifully in a hot pan, just watch the cooking time. Once overcooked, they might as well be baby food. Good veggies for roasting are tuber-types- yams, carrots, parsnips, beets etc. Be sure the oven is HOT. Roasted carrots are divine, and if you like cauliflower, roasting it is amazing.

And the spinach- here's the bottom line. You. Must. Buy. Fresh. The frozen is fine for making spinach dip, but it just doesn't taste like fresh sauteed spinach. Get a bag (or for cheap- buy a head and clean it well) and then heat your skillet with olive oil. Add some finely minced garlic and cook it, stirring, until it's very fragrant- about a minute or two. Add in the spinach leaves and stir to start wilting them. 10 oz. of spinach will cook down to a seemingly small amount; add the leaves in batches to make it all work. Cook until wilted but still tender (this will come with practice) and season with sea salt and pepper. You might kick yourself for not doing it this way sooner. Fresh. Is. Best. Especially when it comes to spinach.

And rice in a pan keeps a little better if, when it's done, you cover the top with a clean towel and place the lid over that, leaving it to sit for maybe 5 minutes or so. This helps to absorb a little more moisture. Of course, there is that rice cooker I told you about….. (perfect every time!)

My two cents: I would have sautéed the spinach. I do this sometimes when I make omelets and it turns out well. Just a bit of butter or oil and maybe a little salt and pepper.

Thanks, Conner! I bet the butter would've been just what it needed.

Thanks! It was so much fun to do!