Some days when my mind is fried, it's nice to throw some stuff in a pan and call it dinner. Amazingly, this often becomes some of my most inspired cooking. Such was the case last week when I bought some locally-grown shitake mushrooms and a loaf of homemade bread at our local co-op.
I sauteed a slivered onion and a red pepper, in olive oil, added a tablespoon of balsamic vinegar, and cooked until soft. Then I added a minced clove of garlic, the mushroom, and baby spinach and sauteed until soft.