Spinach with Garlic Vinaigrette

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 6 cups baby spinach leaves (about 6 ounces) 
• 1/4 cup vertically sliced red onion 

Preparation

1. 1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.
2. Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg
3. Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg
4. Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg

from My Recipes and "Cooking Light"

Gravenstein Apple & Beet Salad with Curry Vinaigrette

This recipe makes a lot; halve the ingredients for 2-3 servings. Remove ribs from chard and chop into small pieces to substitute for spinach. Any kind of apple works fine. This is a delicious dish, first made for the farm crew by CSA member Ponda - thank you!

6 lbs             beets
4                  Gravenstein apples, peeled & sliced
1 qt.             spinach

                    Curry Vinaigrette (recipe follows)

Cook, peel, and slice the beets.  Toss dressing with beets and apples.  Add spinach just before serving.

Curry Vinaigrette
2 Tbsp           curry powder
1 cup            apple cider vinegar
1/4 cup           sugar
1 Tbsp           black pepper
1/4 cup           canola or olive oil
Whisk ingredients together.  Set aside. 

from Chris Maritzen of Whole Foods Market
Serves 4-6 

 

Yukon Gold and Baby Spinach Masala

This is my version of comfort food - love those rich and pungent Indian spices combined with creamy Yukon Golds and sprightly spring spinach! Recipe from the Vegetarian Times web site .

Serves 4

30 minutes or fewer

Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.

• 2 Tbs. canola oil
• 1 lb. Yukon Gold potatoes, cut into ½-inch cubes (4 cups)
• 1 large yellow onion, thinly sliced (1½ cups)
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. minced fresh ginger
• 1 jalapeño chile,finely chopped (1 Tbs.)
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. turmeric
• 1 13.5-oz. can light coconut milk
• 1 6-oz. bag baby spinach
• 1½ tsp. Garam Masala
• 1 Tbs. lime juice
• ¼ cup chopped cilantro

1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.
3. Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

Butternut Squash and Sage Lasagna

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. The light, minty flavor of fresh sage pairs beautifully with sweet butternut squash in this complex vegetarian entrée.

Serves: 12

Yields: 2 casseroles

Total Time: 2 hr

Prep Time: 50 min

Cook Time: 1 hr 10 min

Oven Temp: 450

•      2 large onions, each cut in half, then cut crosswise into 1/4-inch slices

•      2 tablespoon(s) olive oil

•      1 1/2 teaspoon(s) salt

•      3/4 teaspoon(s) coarsely ground black pepper

•      2 medium butternut squash, each cut in half and seeded

•      7 cup(s) low-fat (1%) milk

•      1/2 cup(s) cornstarch - use non-GMO cornstarch from a natural foods store or food coop

•      1/4 cup(s) (packed) fresh sage leaves, chopped

•      1/4 teaspoon(s) ground nutmeg

•      2 cup(s) freshly grated Parmesan cheese

•      12  no-boil lasagna noodles, from 8- to 9-ounce package

•      3 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry - or fresh spinach, chard or greens

Directions

1.   Preheat oven to 450 degrees F. In large bowl, toss onions with oil, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Place onions in one 15 1/2" by 10 1/2" jelly-roll pan. Line a second jelly-roll pan with foil; arrange squash, cut sides up. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Cover pan with squash tightly with aluminum foil. (Do not cover onions.) Roast both pans of vegetables 45 minutes or until squash is tender and onions are browned, stirring onions halfway through cooking. Reset oven control to 375 degrees F.

2.   Meanwhile, in 5-quart saucepot (do not use a smaller pot; milk mixture may boil over), heat 6 cups milk on medium-high just to simmering, stirring occasionally. In small bowl, whisk cornstarch into remaining 1 cup milk. Add cornstarch mixture to simmering milk in pot; heat to a full rolling boil, stirring constantly. (Make sure to scrape bottom of saucepot to prevent scorching.) Boil 1 minute, stirring constantly. Remove from heat; stir in sage, nutmeg, 1 1/2 cups Parmesan, 1 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

3.   When vegetables are done, scrape squash into food processor with knife blade attached; discard skins. Add onions to processor; puree until smooth. You should have 4 cups puree.

4.   Into each of two 8" by 8" glass or ceramic baking dishes, spoon 1/2 cup white sauce to cover bottoms. Arrange 2 lasagna noodles over sauce in each casserole. Evenly spread 1 cup squash puree, then 3/4 cup chopped spinach over noodles in each casserole. Top each with 1 cup sauce. Repeat layering one time, starting with noodles. Top each with 2 more noodles. Spread remaining sauce over noodles; sprinkle with remaining Parmesan.

5. Cover one casserole with aluminum foil. Place casserole on cookie sheet (to catch any spills during baking) in oven and bake 30 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing

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

Creamy Sesame Greens

Serves 2

This simple side dish pairs your favorite greens with tahini, lemon juice and garlic.

Ingredients

4 tablespoons water, divided
6 cups chopped kale, Swiss chard or collard greens, tough stems removed
2 tablespoons tahini
2 tablespoons orange or lemon juice
1 clove garlic, finely chopped

Method

Heat 2 tablespoons water in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.

In a large bowl, whisk together tahini, orange juice, remaining 2 tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.

Editor's Comment: How chewy do you like your greens? This recipe will give you tender greens if using Swiss Chard, but definitely chewy greens if using kale or collards. If you like a softer "mouth feel" to your greens, add more water and cook longer. Add the dressing when the greens have reached desired tenderness. They will still be delicious!

from the Whole Foods web site

Salad with Beets, Walnuts, Goat Cheese, and Balsamic Reduction

The sweetness of the beets contrasts with the tart tanginess of the goat cheese. A beautiful and delicious dish! (from the excellent eggsonsunday food blog)

Ingredients (for 2 main-course salads)

For the salad:
2 medium-large (2 1/2 in. diameter) cooked beets, cubed or cut into wedges
1 bunch greens, torn into bite-sized pieces (I use a small bunch of kale, but you could use any kind of salad greens you like; just use enough for two servings)
1/2 cup walnuts
1/2 of a 4-oz. log of goat cheese, crumbled (roughly 4 tbsp)

For the dressing:
2 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
1 tsp honey
pinch each of salt and pepper

For the balsamic reduction:
1/4 cup balsamic vinegar

Directions

To cook the beets:
Two options - baking or roasting.

To bake the beets, cut off the greens (if they’re attached) and leave about an inch of stem above the beet. Place the whole beets, skin still on, in an 8×8 baking pan. Fill with water just so it covers the whole bottom of the pan, then cover the pan tightly with foil. Bake at 375 for 45 minutes to 1 hour, until the beets are tender when pierced with a fork (you kind of just have to check; it will take more or less time depending on the size of your beets.) Once the beets come out of the oven, let them sit with the foil still covering the pan for about 15 minutes. Then, remove the foil and peel the beets – the skins should be so loose that you can just slip them easily off. Be prepared for your hands to get really, really bright pink – it washes off afterwards! Cut up the peeled beets into 1/2 inch cubes.

Or, to roast the beets, cut off the greens and peel the skins off the beets with a vegetable peeler. No need to peel young beets. Cut the raw peeled(or unpeeled) beets into 1/2 inch chunks, toss with a little olive oil, salt and pepper, and place them on a baking sheet. Roast for about 20-30 minutes, until the beet chunks are tender.

To assemble the salad:
First, get the balsamic reduction going. Place 1/4 cup balsamic vinegar in a small saucepan and bring to a boil over high heat. Boil until the vinegar has reduced to a syrupy consistency, about 5 minutes (should yield about 1 tbsp.) Turn off heat and set aside until your salads are ready.

In the bottom of a large bowl, make the dressing by whisk together 2 tbsp olive oil, 2 tsp balsamic vinegar, 1 tsp honey, and a pinch each of salt and pepper. Add washed (and spun dry) greens of your choice directly to the bowl (on top of the vinaigrette). Using a large spoon, toss the greens with the vinaigrette. Divide the dressed greens among two plates.

Now, top your greens with the beets, crumbled goat cheese, and walnuts.

Finally, drizzle your balsamic reduction over the tops of the salads.

Flavorful Fall Salad

Equal parts spinach and arugula, toasted sliced almonds or walnuts, apple chunks, dried cranberries, goat cheese or feta (optional but not really), and dressed with a balsamic vinaigrette.

Gumbo Z'Herbes

Author's note: A Cajun contraction of "gumbo aux herbes," this dish is meatless for Lent and traditionally eaten on Maundy Thursday. It is supposed to contain seven green vegetables to bring seven new people to you who will bring you luck. But feel free to substitute other greens or shorten the list. Lengthy cooking time is a feature of Cajun cookery; I have more than halved the time this gumbo would spend on the stove in a Cajun household. Hopefully, it still brings luck. - from the cookbook, Heaven's Gate

Step One:

6 c. coarsely chopped spinach
6 c. coarsely chopped collards
4 c. coarsely chopped beet or turnip greens
4 c. coarsely chopped cabbage
2 c. coarsely chopped watercress
2 c. coarsely chopped dandelion greens or chicory
1 c. coarsely chopped flat leaf parsley
8 c. vegetable stock

Step Two:

1/4 c. ghee or butter
2 T. minced fresh ginger
2 c. finely chopped celery or fennel
1 c. finely chopped green or red pepper
2 t. dried thyme
2-3 bay leaves

Step Five

1/4 t. ground cloves
1/2 t. ground allspice
1 t. black pepper
Salt
Cooked Rice

1. Place all chopped leafy vegetables and stock in large soup pot. Bring to boil. Partially cover, reduce heat, and simmer very slowly for thirty minutes.
2. Meanwhile, melt ghee or butter in a large skillet over low heat. Add ginger, celery or fennel, peppers, thyme, and bay leaves. Cover and cook, stirring occasionally, until vegetables are tender. Set aside.
3. Drain green vegetables in a large sieve held over a bowl to catch the pot liquor (stock). Press out all the liquid with the back of a spoon. Coarsely grind - but do not puree - the vegetables on a food processor.
4. Add the greens to the skillet containing the celery and bell peppers. Cover and cook over low heat, stirring occasionally , for ten minutes.
5. meanwhile, measure six cups of the pot liquor back into the soup pot. Add the greens, cloves, allspice, and pepper. Bring the mixture to a boil. Partially cover, reduce the heat, and simmer for 45 minutes to an hour. Add salt to taste. To serve, place a mound of rice in the center of an individual bowl for each diner and pour the gumbo over it.

Chickpea with Spinach Soup

modified from Food and Wine Cookbook 2001, serves 8

4 c. cooked chickpeas (garbanzo beans)
1/4 c. olive oil
2-3 scallions with greens, chopped
3-6 garlic scapes, chopped
2 bay leaves
1/2 t. red pepper flakes
1-2 quarts water or vegetable broth or soup stock
1/2 lb. spinach, chopped - (your share spinach stems are tender!)
salt to taste
2 T. fresh seasonal herbs - optional but tasty - maybe the basil?

Heat olive oil and saute chopped scallions over medium heat, stirring occasionally, until soft. Add garlic, bay leaves, salt, red pepper flakes and cook for two minutes. Add the water or broth and bring to boil. Add the chickpeas and cook over medium heat until very tender, about ten minutes or more. Remove the bay leaves. Add the spinach and cook a few minutes to wilt. Puree with a hand-held blender in the saucepan or in batches in the blender or food processor. Add salt and pepper to taste.

Notes: Using two quarts of liquid made a thin soup. Reduce liquid or thicken with cooked grains or a roux.

Spinach and Scape Frittata

3 Tbsp. olive oil

10 eggs

1 cup (1/2 lb.) chopped raw spinach

1/4 c. grated Parmesan cheese

1 Tbsp. chopped fresh parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°.

In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve warm. Serves 6 generously. A half recipe can be made if desired.