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Lentil and Spinach Soup
Lentil and Spinach Soup
Serve this soup with a dollop of plain yogurt or creme fraiche with a toasted slice of Red Hen whole-wheat bread on the side. Serves 4.
2 tablespoons sunflower or olive oil
1 1/2 cups thinly sliced leeks
1 cup chopped celery
1 cup chopped sweet peppers
3 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, or 1 TB freshly chopped
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 lb dried lentils (about 2 1/2 cups)
1/2 lb. spinach, stems removed, chopped
1/2 cup chopped fresh cilantro
salt and pepper to taste
Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in cumin, oregano, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. Taste and adjust seasonings.
Warm Brussels Sprout and Spinach Salad with Bacon
Warm Brussels Sprout and Spinach Salad with Bacon
Adapted from a recipe at Epicurious.com. To make a vegetarian version, omit the bacon, increase the caraway seeds by 1/2 teaspoon, the oil to 3 tablespoons and use balsamic vinegar to add extra flavor. Serves 6.
4 slices of bacon
1/2 cup leeks, thinly sliced
1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 3/4 cups)
1 tsp caraway seeds
2 TB sunflower oil
3 TB cider vinegar
1/4 teaspoon maple sugar, or to taste
1/2 pound spinach, tough stems discarded and the leaves washed well and spun dry (about 8 cups)
In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over medium heat. Add the leeks and saute for 2 minutes. Increase the heat to moderately high heat, add the Brussels sprouts with the caraway seeds. Saute, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.
Spinach and Sorrel Soup
Spinach and Sorrel Soup
Adapted from the book Vegetables from Amaranth to Zucchini by Elizabeth Schneider. Serves 4 as a first course.
2 tsp olive or sunflower oil
1/2 sweet onion, minced
3/4 lb small, tender spinach, stems removed
5-6 ounces sorrel
3 1/2 cups chicken or vegetable broth
salt and pepper
1 1/2 TB cornstarch
big pinch of ground nutmeg or ground anise
1/2 tsp grated lemon zest
lemon juice
6 TB heavy cream
Heat oil over medium heat in a heavy-bottomed pot. Add onions and saute for 3 minutes, until translucent. Add greens and stock. Bring to a boil, stirring. Simmer until soft, about 5 minutes. Season to taste with salt and pepper. Puree soup until smooth with an immersion blender. Or, transfer to a blender or food processor and puree. Stir together cornstarch with 1/4 cup of the puree. Combine in pot with remaining soup. Bring to a boil over moderate heat, stirring constantly. Add nutmeg, zest and juice. To serve, ladle into bowls. Drizzle 1 1/2 TB heavy cream onto each, then swirl gently with knife tip or fork to form a pretty pattern.
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Seeing the Eating Well recipe for the cilantro lime vinaigrette (below) inspired me to create this Mexican leaning autumn salad. Serves 4-6.
3 lb. winter squash, peeled, seeded and cut into 3/4 cubes
2 tsp ground cumin
1 tsp kosher salt
2 TB sunflower or olive oil
4 cups spinach mix
1/4 cup salad turnips, cut in small dice
1/4 cup spiced and toasted pumpkin seeds
Cilantro Lime Vinaigrette, recipe follows
Preheat oven to 400F. Place cubed squash in a roasting pan and toss with cumin, salt and oil. Roast the squash for about 20-25 minutes, turning occasionally, until beginning to caramelize and fork tender. Remove from oven and cool.
Place the greens in a large salad bowl and toss with about 1/3 cup of the vinaigrette. Arrange squash, pumpkin seeds and chopped salad turnips on top of greens. Drizzle with a bit more vinaigrette and season with salt and freshly ground pepper.
Spanish Tortilla
Spanish Tortilla
From Eating Well Magazine. Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories. Serves 6.
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup cooked diced potatoes
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Active time: 25 minutes | Total: 40 minutes | To make ahead: Store airtight in the refrigerator for up to 1 day.
Wilted Asian Greens
Wilted Asian Greens
Adapted from a recipe in the July 2003 issue of Gourmet magazine. You could also substitute Pak Choi in this recipe and it would be great, but you will need to steam the chopped stems a couple minutes and then the leaves til tender. The spinach and Mizuna or Ruby Streaks do not need to be cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or Ruby Streaks mustard (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
Grilled Korean-Style Short Ribs
Grilled Korean-Style Short Ribs
Adapted from a recipe a July 2002 Bon Appetit recipe.
Marinade
1/4 cup soy sauce
1/8 cup mirin (sweet Japanese rice wine) or sweet Sherry
3 TB honey or 2 TB sugar
1 TB cup unseasoned rice vinegar
1 TB sesame oil
3 cloves minced garlic
1 green onion, chopped
1 pound Korean-style short ribs
Combine marinade ingredients in a bowl; whisk to blend well. Pour into resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat) or broiler. Drain ribs; discard marinade. Grill ribs (or broil) until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Stir Fried Turnips with Greens
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. Serves 4.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Spring Dug Turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens (turnip greens, mustard greens, spinach etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Asian Spinach Salad w/ Baked Tofu
Asian Spinach Salad w/ Baked Tofu
Adapted from a January 2001 Bon Appetit recipe. Makes 6 servings.
8 tablespoons olive oil
3 tablespoons sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 10-ounce bag ready-to-use spinach leaves
1 bunch green onions, chopped
4 oz of diced Baked Maple Ginger Tofu
Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (discard soup mix or save for another use). Stir to coat and cook for about 4 minutes. Then add nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 4 more minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions and tofu to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
Spinach-Rice Casserole
Spinach-Rice Casserole
Straight from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe. It's basic but oh so good. When greens are abundant as they are now, I make it a lot. It packs in the greens and brown rice. You can modify the recipe by skipping the cheese & eggs and making it vegan. It's hearty and healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.
4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)
4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
paprika
Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.
Combine the onion/greens mixture with the brown rice, eggs, milk, cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika. Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes. I like it best when it is a little browned on top.
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