Sunday, April 15, 2012

Apple, Spinach and Walnut Salad

1/3 c. walnuts, coarsely chopped
2 t. grainy mustard
1 t. honey
1 shallot, minced
3 T. apple cider vinegar
1/4 c. olive oil
2 crisp apples, quartered and cored, and each quarter cut into 8 wedges
6 c. baby or spring spinach
2 oz. soft goat cheese or feta cheese, crumbled

In a small skillet over  medium heat, toast the walnuts until crisp and fragrant,, about 5 minutes. You can substitute and nut of choice (pecans, almonds and pistachios also work well.)

In a large bowl, whisk together the mustard, honey, shallot and vinegar until well combined. Whisk in the oil until thick.

Add apple and spinach; toss to coat. Top with cheese and walnuts.

from a recipe card handed out at "The Farm at St. Joe's", an innovative large organic garden on the campus of St. Joe's Hospital, Ann Arbor/Ypsilanti Michigan.

Golden Quinoa Pilaf with Spinach and Tart Cherries

1 T. coconut oil
1 (1-inch) piece fresh ginger, peeled and grated or finely diced
1 t. ground turmeric
1/4 t. ground cumin
1/4 t. ground coriander
1 cup quinoa, well washed and drained
 1 1/2 c. water
1/4 c. dried tart cherries, chopped
1 c. chopped spinach leaves
1/2 c. thinly sliced green onions (I used chives)
1/4 c. fresh lime juice
1/2 c. cashews, lightly toasted and chopped (I didn't have cashews so used toasted peanuts)

1. In a medium pot, stir coconut oil, ginger, turmeric, cumin, and coriander over medium-high heat until fragrant.

2. Add the quinoa and stir fry to coat. Add water, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat; leave covered 5 minutes.

3. Stir in the cherries, spinach, green onions, and lime juice. Season to taste with salt and pepper, sprinkle with cashews, and serve.

Serves 4.

Per serving: 342 cal, 15 g fat (5g mono, 3g poly, 6g sat), 0 mg chol, 10g protein, 37g carb, 5g fiber, 17mg sodium

from Delicious Living, October 2011