Tag Archives: spinach

Strawberry and Spinach Salad

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This simple salad is elegant and unusual but quick to prepare.  Serve it at a party and your guests will be impressed.  Substitute lettuce if you prefer, for the fresh spinach or throw in some arugula for a nice bite.  Try adding other seasonal berries such as blackberries or raspberries.  Sometimes I substitute toasted pepitas (pumpkin seeds) for a nutritious and different crunch.

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Chinese Style Stir-fried Vegetables

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(Serves 4-6)

This dish is my version of vegetable stir-fry and doesn’t really come close to the delicious dish pictured above, served up in the authentic way by my friend, Ewen – but it’ll do nicely for a start.

My  melange allows wide latitude for substitution – feel free to use vegetables you have on hand, such as bell pepper, summer squash, broccoli, cauliflower, green beans, peas of all kinds, cabbage, bok choy and other greens.  Be sure to stir-fry each type of veggie separately – as they cook at different rates.

Ingredients:

  • 2 or more Tbsp peanut or canola oil
  • ½ package firm tofu, drained and cut into ½ inch cubes
  • 2 cups thinly sliced carrots
  • 2 cups thinly sliced mushrooms
  • 1 cup broccoli stems and floret pieces
  • 1 cup bean sprouts
  • 6 scallions or green onion, cut into 1 inch slices
  • 1 large handful spinach, rinsed and stemmed
  • 3-4 cloves garlic, minced
  • ½ to 1 Tbsp minced ginger root (to taste)
  • 2 cups warm vegetable stock
  • 2 Tbsp soy sauce
  • 2 Tbsp dry Chinese wine or dry sherry
  • 1 tsp sugar or agave nectar
  • 1 tsp toasted sesame oil

Method:

  1. Mix last 5 ingredients together (stock-sesame oil).  Set aside – keeping slightly warm.
  2. If desired, pan-fry the tofu cubes very gently in a bit of oil in a hot wok.  Turn to fry on all sides until golden.  Remove from wok and drain on paper towel.  Set aside.
  3. Reheat wok and add a bit of oil.  Stir-fry carrots, mushrooms and broccoli, separately, one type of vegetable at a time (to ensure even cooking).  Remove from pan, set aside in a large bowl, then cook the next.
  4. Add more oil to the wok, then quickly stir-fry green onions, garlic and ginger root together.  Quickly add the reserved cooked vegetables, bean sprouts, tofu (pan-fried or un-cooked) and spinach.  Stir-fry until spinach is just wilted.
  5. Pour the reserved liquid over the vegetables and toss lightly.  Serve over pan-fried noodles.

 

Middle Eastern Style Chickpeas with Greens

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Middle-Eastern Chickpeas with Spinach

This recipe found its inspiration, once upon a time, in the Moosewood Cookbook series, essential references for anyone who strives to reduce meat consumption, but demands a dish full of mouthwatering flavor.  You can adapt and substitute freely—try just about any green you have on hand, or a different bean like white cannellinis or dark red kidneys.  Or toss in a cubed carrot or other winter roots as you sauté the onions and peppers.  In summer months eggplant or zucchini would be a perfect addition.

Ingredients:

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 1 sweet bell pepper, seeded and cubed
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • pinch of saffron (optional)
  • 1 ½ cups chopped tomato (fresh or canned)
  • 1 can chickpeas, drained and rinsed
  • Salt
  • 1 bunch coarsely chopped greens, such as spinach, kale or chard
  • 1 Tbsp fresh lemon juice, or to taste
  • 1/4 cup chopped fresh cilantro

Method:

  1. Heat oil in a sauté pan over medium heat, add onion and cook soft, about 5 minutes.
  2. Add bell pepper, garlic and spices. Sauté for 5 more minutes, stirring frequently.  Add tomato and cook until tomato breaks up and becomes soft and most of its liquid has cooked off.
  3. Add chickpeas, about ¼ cup of water and one half teaspoon salt. Stir to combine.  Cook for 10 minutes, adding some water if mixture starts to stick to pan.
  4. If using spinach, turn off the heat and stir in the leaves, until just wilted.  If using more substantial greens such as kale or chard, cook for a few minutes over medium-low heat.  Add lemon juice and more salt to taste.
  5. Garnish with fresh cilantro.
  6. Serve with Middle Eastern flat bread, couscous or rice, for instance Persian Green Rice.

Easy Sautéed Greens

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This basic recipe works with all kinds of leafy greens (and thinking slightly outside the box, even chopped broccoli). Add some toasted pine nuts for serving if you like or a squeeze of fresh lemon juice. Fold into cooked grains like nutty Italian farro or earthy brown rice. Serve on top of pasta with shaved Parmesan or stir into a pot of cooked lentils such as soupy, Indian mung dal or chewy, French lentilles du Puy.

Ingredients:

  • Greens of choice, thoroughly rinsed, stems removed and roughly chopped into large pieces
  • Minced garlic to taste
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Crushed red pepper flakes (optional)

Method:

  1. Heat a skillet on medium and add olive oil to lightly coat the bottom. Add minced garlic and red pepper, if using, and sauté lightly for a few seconds.
  2. Add greens (it’s good if they have a bit of water on them from rinsing) and sauté until tender, stirring occasionally. Greens will cook down in volume – add uncooked leaves to pan in batches if they don’t fit all at once.
  3. Season with salt and pepper to taste.
  4. Serve as is (see headnote for serving ideas), or toss in some rinsed and drained, canned cannellini beans during the last few minutes of cooking and another drizzle of olive oil before serving. Add a splash of high quality wine vinegar or lemon juice if you like.
  5. For an Asian inspired twist substitute bok choy stems and leaves, or other Asian greens. Sauté with some minced fresh ginger (along with garlic) in olive oil with a bit of toasted sesame oil. Add a dash of rice wine vinegar and soy sauce at the end of cooking.

Wheat Berry, Tomato and Fresh Greens Salad

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This salad is a great way to increase your family’s consumption of whole grains and fiber.  Raw wheat berries can be found in most natural food markets or specialty grocery stores.  You can substitute farro, barley or spelt if you prefer.  The cooked whole wheat kernels are nutty with a chewy texture that my children love.  There are many ways to vary this salad – try adding uncooked greens or chopped fresh herbs, vary the canned beans, or toss in almost any favorite seasonal cooked or raw vegetable.

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