St. Patty’s Day Fun!

Happy St. Patty's Day everyone.

I decided to make something green for lunch.
Spinach, shallot, garlic, olive oil, vinegar, and salt, blended and used as marinade for broiled swai, with the leftover cooked into a finishing sauce. Served over potatoes and cabbage stewed in water, mustard, plant based "butter," thyme, oregano, garlic, dill, sea salt, and a little black and white pepper.