Upping my vegetable intake

I am on day 17 of the Whole30 Program and I am still challenged with including nutrient dense vegetables in my meals. Tonight, I pulled some of the veggies out of the fridge and did some stove top cooking.
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Recipes for the vegetables that are in my refrigerator: 

Portobella mushrooms: 
Did you know that portabella mushrooms are 'grown up' brown crimini mushrooms? (doesn't seem quite fair to crimini that portabella gets so much fanfare on menus and such ;-))


Ingredients: Olive oil, Mushrooms caps, all-natural marinara sauce 
In a skillet, cook sliced, chopped or whole mushrooms in a little olive oil over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Top the mushroom (s) with all natural, no sugar added, marinara sauce (I used the H.E.B. brand - all natural, no sugar.) 


Slightly wilted spinach:
I am a fan of spinach as long as it is raw (in a salad) or slightly wilted. The thought of fully cooked spinach that ends up looking like it came of of a can in a Popeye commercial inspires a gag reflex in me - not sure why, it just does! 


ingredients: olive oil, 1-2 cloves of garlic, fresh spinach
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add a bunch of spinach to the skillet and, using a spatula, turn the spinach over until to coat the spinach in olive oil. Cover the pan and cook for a minute. 


Cucumber Salad:
This recipe was inspired by am item I aw in the prepared food case at Central market and it looked like an easy enough mixture to recreate using my own ingredients.
ingredients; Cucumbers , Purple onion, grape tomatoes, olive oil, balsamic vinegar, fresh dill
Peel and slice cucumber, slice onion (I like the onions thinly sliced), and add these to a bowl of grape tomatoes. Drizzle olive oil over the veggies an add some balsamic vinegar. Add dill to taste.