Strawberry Spinach Salad

1 pound fresh spinach, stems removed, washed and drained

1 pint strawberries

½ c. pecans, toasted (Brazil nuts are a great substitute, too)

To Toast: lightly brown in 2 Tbsp. butter in 350 degree oven, stirring once.

Dressing:

1/3 c. red wine vinegar

¼ tsp. salt

½ c. sugar

1 Tbsp. dry mustard

1 Tbsp. dehydrated onion (opt.)

1 c. oil

1 Tbsp. poppy seed (opt.)

Combine in tightly covered jar and shake well or mix all but poppy seed in food processor.

 

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Spinach and Scape Frittata

3 Tbsp. olive oil

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

1/2 c. grated Parmesan cheese
1 Tbsp. chopped 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.

Adapted from dakotagarlic

 

Wilted Spinach Salad with Curried Orange Dressing

This vibrant orange dressing looks beautiful with the greens.  Swiss chard makes a good alternative to the spinach.  Try dried apricots, blueberries, or cranberries in this salad.

1 c. orange juice

1 medium garlic clove, minced

1 tsp. curry powder

1 Tbsp. minced shallots

½ tsp. salt

1 Tbsp. extra-virgin olive oil

1 pound fresh spinach (or swiss chard), tough stems removed (about 8 c. packed)

2 Tbsp. dried currants

2 Tbsp. dried cherries, halved

Simmer orange juice, uncovered, in small saucepan over medium heat until reduced to ¼ c., 10-15 min.  Whisk together reduced juice, garlic, curry powder, shallots, salt, and olive oil in small bowl.  Bring several cups of water to a boil in wide pot.  Toss spinach, dried fruit, and 3 Tbsp. dressing in large metal bowl.  Place bowl over simmering water.  Using tongs and holding one side of bowl with pot holder, toss greens in bowl until warm and beginning to wilt, about 1 min.  Divide greens among four individual plates.  Drizzle remaining dressing around edges of plate.  Serve immediately.  Serves 4 as a side dish.  Found in Natural Health magazine.

 

Curried Cauliflower Bisque with Garlic Greens

Make this soup with a high-quality yellow curry powder.   If you like heat, add a diced Serrano pepper.  This soup is also great made with a little coconut milk in place of some of the vegetable stock.

1 ½ tbsp. extra-virgin olive oil or butter

½ medium yellow onion, diced

1 stalk celery, diced

½ head cauliflower (4 c.), chopped

1 Tbsp. curry powder

4-5 c. stock

2 Tbsp. long-grain rice

Salt and fresh-ground pepper to taste

1-2 cloves garlic, minced

3 ounces greens (spinach, chard, collard greens, dandelions, etc.), cleaned, tough stems removed

Heat 1 Tbsp. olive oil or butter in 4-quart soup pot over medium heat.  When hot, add onion and celery and cook until vegetables begin to soften around the edges (4-5 minutes).  Add cauliflower and curry powder and cook, stirring often, 3-4 minutes more.  Add just enough stock to cover vegetables (4-4 ½ c.).  Add rice, and bring soup to simmer.  Simmer until cauliflower and rice are tender (about 20 min).  Blend soup on High, in batches if necessary, until smooth.  If soup seems too thick, add last bit of stock and reheat until hot.  Season to taste with salt and fresh-ground pepper.  Heat remaining ½ Tbsp. olive oil or butter in medium-size sauté pan over medium heat.  When hot, add garlic and cook, stirring constantly, 30-60 seconds.  Add greens and cook until greens are wilted and tender.  Season to taste with more salt and pepper.  Ladle hot soup into bowls and top with spoonful of sautéed greens.  Serves 4.

Recipe from Mothering Magazine, January-February 2010 issue.

Black Bean & Sweet Potato Burritos with Goat Cheese & Spinach

Craving chocolate every minute?  Maybe it’s magnesium you need!  Both spinach and black beans are high in this essential nutrient.  Be sure to tuck the goat cheese between the hot beans and other ingredients so it gets melty and creamy!

Makes 4 burritos

1 (15 oz). can flavored black beans, regular or refried

1 large sweet potato, chopped

¾ tsp. ground cumin, divided

¾ tsp. chili powder, divided

5 oz. baby spinach

½ c. chopped onion

1 clove garlic, minced

2 tsp. olive oil, divided

Salt and pepper to taste

4 large tortillas, corn or flour

4 oz. goat cheese crumbles

Heat oven to 400 degrees.  Chop sweet potato into ¾ inch cubes, toss with 1 tsp. olive oil, ½ tsp. cumin, ½ tsp. chili powder and salt and pepper to taste.  Roast in a shallow baking pan until fork tender, about 20 min.  Meanwhile, heat 1 tsp. olive oil in sauté pan.  Add onions, ¼ tsp. ground cumin, and ¼ tsp. chili powder and cook until onions are translucent.  Add garlic and sauté until garlic just starts to soften then add spinach.  Saute until spinach is wilted and cooked down, being careful not to burn garlic.  Assemble burritos by layering drained black beans or refried beans, then goat cheese, sweet potatoes and spinach mixture.  Serve with your favorite salsa or hot sauce.

Recipe from Outpost Exchange (February 2010)

Warm Beet and Spinach Salad

8 c. baby spinach                                                                                                1 Tbsp. extra-virgin olive oil

1 c. thinly sliced red onion                                                                 2 plum tomatoes, chopped

2 Tbsp. sliced Kalamata olives                                                         2 Tbsp. chopped fresh parsley

1 clove garlic, minced                                                                         ¼ tsp. salt

2 c. steamed beet wedges or slices, ½ to 1 inch thick

2 Tbsp. balsamic vinegar                                                                   ¼ tsp. freshly ground pepper

Place spinach in large bowl.  Heat oil in large nonstick skillet over medium heat.  Add onion and cook, stirring, until starting to soften, about 2 min.  Add tomatoes, olives, parsley, and garlic and cook, stirring until the tomatoes begin to break down, about 3 min.  Add beets, vinegar, salt and pepper and cook, stirring, until beets are heated through, about 1 min. more.  Add the beet mixture to the spinach and toss to combine.  Serve warm.  Makes 4 servings, about 2 c. each.

Curried Cauliflower Bisque with Garlic Greens

Make this soup with a high-quality yellow curry powder.   If you like heat, add a diced Serrano pepper.  This soup is also great made with a little coconut milk in place of some of the vegetable stock.

1 ½ tbsp. extra-virgin olive oil or butter                                           ½ medium yellow onion, diced

1 stalk celery, diced                                                                             ½ head cauliflower (4 c.), chopped

1 Tbsp. curry powder                                                                          4-5 c. stock

2 Tbsp. long-grain rice                                                                        Salt and fresh-ground pepper to taste

1-2 cloves garlic, minced

3 ounces greens (beet greens, spinach, chard, dandelions, etc.), cleaned, tough stems removed

Heat 1 Tbsp. olive oil or butter in 4-quart soup pot over medium heat.  When hot, add onion and celery and cook until vegetables begin to soften around the edges (4-5 minutes).  Add cauliflower and curry powder and cook, stirring often, 3-4 minutes more.  Add just enough stock to cover vegetables (4-4 ½ c.).  Add rice, and bring soup to simmer.  Simmer until cauliflower and rice are tender (about 20 min).  Blend soup on High, in batches if necessary, until smooth.  If soup seems too thick, add last bit of stock and reheat until hot.  Season to taste with salt and fresh-ground pepper.  Heat remaining ½ Tbsp. olive oil or butter in medium-size sauté pan over medium heat.  When hot, add garlic and cook, stirring constantly, 30-60 seconds.  Add greens and cook until greens are wilted and tender.  Season to taste with more salt and pepper.  Ladle hot soup into bowls and top with spoonful of sautéed greens.  Serves 4.