I'm sorry I don't have any pictures, we ate it up too quickly, but you should try it.
1 tsp apricot preserves
3 Tbsp. terriyaki sauce
1/2 tsp fresh grated ginger
1 Tbsp. sesame seeds
4 Baby Carrots (or 1 whole carrot), peeled and julienned
1 1/2 cups baby spinach, stems removed
1/4 cup onion, diced
Salt, pepper, and garlic powder
1. Place sesame seeds in a frying pan (make it large enough for the spinach later) and turn heat on medium. Toast for about 3-5 minutes, occasionally shaking the pan or stirring the seeds. Do not over toast (YUCK). You just want them to start releasing their oils and changing to a slightly golden color. Once toasted pour seeds on a paper towel lined bowl.
2. Mix apricot preserves, terriyaki sauce and ginger together in a small bowl, heat in a microwave for about 20-30 seconds, stir again and set aside.
3. Lightly spray frying pan and add onions and carrots. Saute on med/high heat for about 3 -4 minutes or until slightly firm (longer if you want less crispness).
4. Coursely chop spinach while carrots and onions are cooking.
5. Add sauce mixture to carrots and onions, stir together. Reduce heat to medium and fold in spinach with tongs being sure to coat spinach with the sauce, carrots and onions. Let spinach start wilting for a minute or two (this part is a taste/texture preference. I wilted ours well since I kow the hubs likes it that way but I would have left some shape to the spinach myself).
6. Sprinkle on as many or as little sesame seeds you want (we used all), toss together then remove from heat and serve immediately.
Now, I want to give you a preview of the quilt top I've been feverishly working on this past mont. The postage stamp quilt top from the PS I Quilt quilt along. Full photos will come after I have it quilted. :-)