-5 cups chicken or veggie broth
-3 cups packed baby spinach leaves
-3/4 teaspoon Asian sesame oil
-3/4 teaspoon Vietnamese fish sauce, optional
-3 well beaten eggs
-1/4 cup thinly sliced green onion
Bring the chicken or veggie broth to a boil in a medium saucepan over medium-high heat. Stir in the spinach leaves, sesame oil, and fish sauce and cook until the spinach begins to wilt.
Stir the mixture until the broth is quickly swirling around the saucepan.
Slowly and carefully pour in the eggs, continuing to stir the broth with your other hand. The eggs should cook upon contact with the broth and create ribbons.
Taste and add salt, if necessary. Ladle into individual bowls and top with green onion. Enjoy!
Serves 4 to 6
-2 lbs. extra-small Yukon Gold potatoes
-1 lemon, juiced and zested
-1/3 c. olive oil
-1 t. sugar
-5 oz. fresh baby spinach, well-washed
-2/3 c. flat-leaf parsley, leaves only and loosely packed
-2/3 c. fresh dill, fronds only and loosely packed
-3 shallots, peeled and thinly sliced
-Flaky salt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 to 18 minutes, or until they are quite tender and creamy. Slit each potato in half and return them to the pot.
In a measuring cup whisk together the lemon juice, zest, olive oil and sugar. Whisk until well-combined; it will be thick and opaque yellow. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems) and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes.
Taste and season with salt and pepper as needed. Serve hot, warm or cold. Enjoy!
-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!
-3 t. canola oil, divided
-3 sm. kohlrabi bulbs, outer skin peeled & flesh thinly sliced in rounds
-¼ t. kosher salt, plus more to taste
-3 med. shallots, peeled, halved & thinly sliced
-4 lg. garlic cloves, peeled, halved & thinly sliced
-¾ c. cashew milk
-12 packed c. spinach leaves
-2 t. lime juice
-⅓ c. roasted cashews, chopped
-½ c. finely grated shredded Parmesan cheese
Preheat the oven to 450°. Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add ½ teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and sauté, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.
To a large skillet, add the remaining 2½ teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 2 minutes more. Season with a pinch of salt and add to the bowl of kohlrabi.
Return the skillet to medium-high heat and deglaze with the cashew milk, cooking until reduced by about half, 3 to 5 minutes. Add half of the spinach leaves, flipping with the tongs to cook evenly until they begin to wilt, about 2 minutes. Add the remaining spinach and cook until most of the liquid has reduced and the leaves are wilted, about 2 minutes more. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.
Evenly sprinkle the cashews over the kohlrabi-spinach mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. Enjoy!
From tastingtable.com, 1/16
-½ c. green lentils
-3 T. olive oil, divided
-½ bu. greens, such as spinach, kale, Swiss chard, dandelions…, bottom stems trimmed
-Kosher salt, freshly ground pepper
-1 15-oz. can chickpeas, rinsed
-4 cherry tomatoes, halved or quartered if large (or sub something seasonal)
-1 T. Parmesan or sharp cheddar, cut into small dice
-1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 min.
Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 tablespoons olive oil in a medium bowl; season with salt and pepper.
Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over. Enjoy!
Makes 8 servings
-2 10 oz. packages whole-leaf frozen spinach (do not thaw) OR use spinach in the box with another bunch that you purchase
-4 T. butter, additional for buttering pan
-2 T. all-purpose flour
-2 T. chopped onion
-1 clove garlic, minced
-½ c. evaporated milk
-¾ t. celery salt
-6 oz. Monterey Jack cheese, cut into cubes
-1 pickled or fresh jalapeño pepper, chopped, or more to taste
-½ c. soft buttered bread crumbs*
Heat oven to 300°. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish.
Melt remaining 4 tablespoons butter in a saucepan and add flour.
Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
Add the spinach liquid slowly, and then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes. Enjoy!
*To make buttered bread crumbs, combine 1/2 cup fresh soft bread crumbs with 1 to 2 tablespoons melted better and toss well.
-1/4 c. minced onion
-3 T. apple cider vinegar
-3 T. white wine vinegar
-2 T. sesame seeds
-1/4 t. paprika
-3 T. sugar
-1/2 c. olive oil
-2 T. butter
-3/4 c. blanched slivered almonds (about 3 ounces)
-1 10- ounce bag ready-to-use spinach leaves (OR use your CSA spinach)
-2 medium-size red-skinned apples, quartered, cored & thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
Combine spinach and apples in large bowl. Toss with enough dressing to coat.
Mix in almonds. Serve salad, passing any remaining dressing separately. Enjoy!
From Bon Appétit, 6/97 and found on epicurious.com
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
Serves 6 to 8
-2 c. black beluga lentils (or green French lentils), picked over
-1 T. extra virgin olive oil
-1 large onion, chopped (use CSA onions)
-1 t. fine-grain sea salt
-1 28-ounce can crushed tomatoes
-2 c. water
-3 c. of leafy greens (chard, kale, beet greens, etc.), rinsed well,
ribs removed and finely chopped
-a pinch of saffron (30-40 threads)
-1 T. boiling water
-two pinches of salt
-1/2 c. 2% Greek yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid
into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in the chopped greens, and wait another minute.
Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Enjoy!