Archives For spinach

Ingredients

  • 2 teaspoons oil or ghee
  • 1 small yellow onion
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes (optional)
  • 15-ounce can chickpeas, drained
  • 1 pound baby spinach
  • 15-ounce can coconut milk
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground ginger
  • Whole roasted sweet potatoes
  • Cilantro leaves, to garnish
  • Toasted unsweetened coconut, to garnish

Directions

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. Serving note: This is thick enough to eat on its own with a fork; it’s not terribly soupy. But it’s saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain. serves 4 as a main dish or 6 as a side (source)

This dish is easily made in less than 5 minutes if you have all the ingredients and use canned salmon like these great sustainable products from Raincost Trading. It’s also quick to cleanup since it uses a single bowl (although my cutting board is getting a nice green san from chopping the spinach and dill). 🙂

Ingredients

  • Wild salmon – cooked (1 can or approximately 155g)
  • Spinach – raw (lots … at least 1 cup)
  • Dill – fresh (as much as you like … I use about 1/3 cup)
  • Dijon mustard (1tbs)
  • Olive oil (1tbs)

Directions

  • Mix the olive oil and dijon mustard in a bowl.
  • Add the canned salmon and mix well with the olive oil and mustard.
  • Finely chop the spinach and dill and add it to the bowl.
  • Mix one last time and eat.

Ingredients

  • 4 x red peppers, seeded and chopped
  • 1 x large onion, chopped
  • 1 x head garlic, peeled, whole cloves
  • 3 tbsp olive oil
  • 1 tsp fennel seeds
  • Salt and pepper
  • 1 lb. farfalle or rotini pasta, cooked and drained

Directions

  1. Preheat oven to 350°F.
  2. Place peppers, onion and garlic cloves into a 9″ x 13″ baking pan.
  3. Drizzle with olive oil, add fennel seed, salt and pepper and toss well.
  4. Put in oven and roast for about 45 minutes, or until very soft and caramelized.
  5. Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.
  6. Check for seasoning and add salt and pepper to taste.
  7. Add hot, cooked pasta and toss well. Adjust seasoning.

The green bits

  • 1 x 6 oz bag of baby spinach leaves
  • A handful of mint leaves
  • A few sheets of thinly sliced nori seaweed

For the Vinaigrette

  • 1/2 cup of rice wine vinegar (or white wine vinegar)
  • 1 cup olive oil
  • A few heaping spoonfuls of honey (2 tbsp)
  • A small knob of grated ginger
  • A few dashes of toasted sesame oil (1tsp)

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Directions

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.