Recipes A-Z from our farm Bulk Deliveries to many Bay Area locations Our CSA Photo Gallery

Fresh Spinach Storage: It's a tender green: store in a plastic bag in the fridge: put it in the fridge as soon as you return home!

SPANAKORIZO
Spinach and Rice
adapted from Mediterranean Vegetables by Clifford A. Wright.

note from author of recipe:
Some cooks like to slide several sunny-side-up eggs on top of the finished dish, and you can do the same if you like. Kefalotyri is a Greek cheese that can usually be found in Middle Eastern or Greek markets; replace it with provolone or mild cheddar if you must. (That's Clifford's opinion, use what you like! -julia)

1/4 cup extra virgin olive oil
1 medium onion, chopped
1 cup uncooked short-grain rice
1 1/2 cups water
1 teaspoon salt
black pepper to taste
1/8 teaspoon nutmeg (freshly ground if available)
3 Tablespoons freshly chopped mint leaves, divided
3 Tablespoons finely chopped fresh oregano or marjoram, divided
2 pounds spinach, washed will and trimmed of heavy stems (can combine with other cooking greens)
1/2 cup freshly grated kefalotyri cheese

1. Heat the olive oil in a large casserole over medium heat and cook the onion until yellow, 10 to 12 minutes, stirring occasionally. Add the rice and cook until coated with oil, about 2 minutes. Add the water and salt and bring to a boil. REduce the heat to low, cover, and cook until the rice has absorbed most of the water, about 20 minutes.
2. Season with pepper, nutmeg, and half the herbs. Place half the spinachon top of the rice and season with the remaining herbs. PLace the remaining spinach into the casserole and cover. Cook until the spinach is slightly wilted, about 15 minutes, and stir to mix together the rice, spinach, and herbs. Cover and continue cooking, checking the casserole frequently, until the water is absorbed, another 30 to 45 minutes. Correct the seasoning, cover with the cheese, allow it to melt, and serve hot.
makes 6 to 8 servings.

White Bean Soup with Quinoa, Spinach, and Shiitakes
adapted from allrecipes.com

Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours 40 Minutes
Servings: 6

1 pound dry cannellini beans
1 tablespoon canola oil
1/3 pound shitake mushrooms, stemmed and sliced
1 tablespoon olive or canola oil
1 large onion, leek, or other slicing allium, sliced into thin rings

1/2 cup dry white wine (optional)
2 teaspoons freshly chopped rosemary
1/2 cup quinoa
10 ounces washed fresh spinach, chopped (about what your csa bag is this week
salt and pepper to taste

1. Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
2. Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
3. Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.

Stracciatella  (Italian spinach egg soup)
Adapted from the Minimalist Cooks at Home by M. Bittman

4 cups chicken stock, best available will make this a great soup
2 cups spinach greens, cleaned and ready to cook
4 eggs
4 Tablespoons freshly grate parmesan cheese
Small grating of fresh nutmeg (or a pinch from your jar)
2 Tablespoons minced parsley (optional, only if you have some around)
S & P to taste 

Bring 3 cups of the stock to a boil over med.-high heat in a 6-8 cup saucepan. Breat the remaining stock with the eggs, cheese, nutmeg and parsley until well blended.

When the stock is boiling, adjust heat so that is bubbles lightly but not furiously. Stir in the spinach and stir for just a moment (It should cook fairly quickly), then add the egg mixture in a steady stream, stirring all the while. Stir occasionally until the eggs gather together in small curds, 2-3 minutes.

Taste and add S & P to your liking, then serve. Garnish with a bit more parmesan if you like.

HOT AND SOUR SOUP WITH SPINACH, adapted from Great Greens by Georgeanne Brennan

6 cups chicken or vegetable broth (high quality as this is a brothy soup!)
6 ounces white mushrooms, thinly sliced
1 bunch spinach, stemmed and leaves sliced (about 1 1/2 cups)
3 Tablespoons light soy sauce
3 Tablespoons rice wine vinegar
3/4 Tablespoon freshly ground pepper
2 teaspoons toasted sesame oil
1/2 teaspoon hot chile oil
5 ounces firm tofu, cut into 1/2 inch cubes
5 Tablespoons water mixed with:
3 Tablespoons cornstarch
1 egg, beaten
1/4 cup chopped fresh cilantro
2 green onions, including half the green part, minced

In a large saucepan or a soup pot over high heat, bring the broth to a boil.
Reduce heat to medium, add the mushrooms and spinach, and simmer for 5 minutes. Add the soy sauce, vinegar, pepper, sesame oil, chile oil, and tofu and stir. Then stir in the water and cornstarch mixture and the eg, and cook for 1 minute.

Ladle soup into soup bowls, and garnish with the cilantro and green onions.

SPINACH FENNEL SOUP

2 pounds fennel bulb (sometimes called anise), chopped (about 5 cups)
1 onion, chopped
2 tablespoons olive oil
2 cups chicken broth
2 cups water
1 teaspoon fennel seeds
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and drained

In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor purée the soup in batches. The soup may be served hot or chilled.

Makes about 8 cups, serving 6 to 8. Gourmet

SPINACH, FENNEL AND FETA SALAD

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 large shallot, minced

1 6-ounce package baby spinach leaves
1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 bunch radishes, sliced
3/4 cup crumbled feta cheese

Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.

Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

Serves 4. Bon Appétit

BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS

Active time: 25 min Start to finish: 30 min

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 oz baby spinach
1 cup loosely packed fresh mint, stems removed

Special equipment: an electric coffee/spice grinder

Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.

Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.

Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas. Each serving contains about 89 calories and 2 grams fat.

Makes 4 servings. Gourmet

CHICKPEA AND SPINACH SOUP
(Chickpea is another name for Garbanzo)
adapted from a recipe by Shakti

2 tbsp olive oil
4 crushed garlic cloves
1 chopped leek or onion
1tsp ground cumin
2 tsp coriander powder
3 big potatoes peeld and chopped
16oz can chick peas, drained
5 cups vegetable stock
1tbsp corn starch
2/3 cups heavy cream or half and half
2 tbsp sesame seed paste
1 bunch spinach, washed and roughly chopped red chile powder salt and pepper to taste

Heat oil and cook the garlic and onion until soft. Stir the cumin and coriander and cook. Add the stock and the potatoes. Bring to a boil and simmer. Add the chick peas and simmer until both are soft. Blend the sesasme seed paste, cream and the corn starch. Add the chile powder and mix into the soup. Add the spinach and bring to a boil. Keep stirring. Simmer for 5 minutes, add the salt and pepper and serve.

FIVE SPICE SCALLION SOBA NOODLES, adapted from Spices of Life by Nina Simonds 6-8 servings

1 recipe 5 spice hoisin tofu (recipe is below)
4 cups good quality vegetable broth (or chicken broth!)
2 cups water
1/2 cup sake or wine
1 Tablespoon minced fresh ginger
1 1/2 cups scallions (about 10 scallions), mainly greens, cut finely into diagonal slices
1/2 pound young spinach, rinsed and spun dry
1/2 pound soba noodles

First: Prepare the Five Spice Tofu (recipe below) Let cool and cut into 1/4 inch thick slices that are about 2 inches long and 1/2 inch wide, making sure that the slices are still coated with the hoisin marinade.

Second: While the tofu is baking, mix the broth, water, rice wine, minced ginger, and soy sauce together in a large pot and heat until very hot. Cook for about 10 minutes to blend flavors. Add the tofu slices and scallions and cook until the liquid comes back to a boil. Add the spinach and stir carefully. Cook briefly until the spinach leaves are slightly wilted and then turn off the heat. Taste for seasoning, adjusting if necessary.

Third: Meanwhile bring 3 quarts of water to a boil, add the soba noodles, and stir to separate. When the water returns to a boil, reduce the heat to medium and cook for 3 1/2 to 4 minutes, until al dente. Drain the noodles in a colander, rinse under warm water, and portion into serving bowls Spoon some of the broth, tofu, and spinach over the noodles and serve.

FIVE SPICE HOISIN TOFU, adapted from Spices of Life by Nina Simonds

Mix together the marinade:

3/4 cup hoisin sauce
1/3 cup rice wine or sake
3 Tablespoons soy sauce
1 1/2 Tablespoons minced garlic
1 teaspoon five spice powder*
1 teaspoon toasted sesame oil

pour marinade over: 1 1/2 pounds firm tofu, drained and cut in half through the thickness

Let tofu sit for an hour at room temperature Preheat the oven to 375 degrees

Then arrange tofu on a rimmed cookie sheet that has been lined with aluminum foil. Pour the marinade on top and bake for 35 minutes, then remove from the oven and cool slightly. Cut into pieces that are 1/2 inch thick, 2 inches long and 1 inch wide. Spoon some of the cooked marinade on top and serve, or use as directed in recipes.

ROASTED SPICED SHRIMP ON WILTED SPINACH

6 large shrimp
1/8 teaspoon chili powder
1/8 teaspoon salt
1/2 pound spinach (about 1 bunch)
2 scallions
1 teaspoon fresh lime juice
2 tablespoons water
1 teaspoon grated peeled fresh gingerroot
1/2 teaspoon sesame oil

Accompaniment: lime wedges

Preheat oven to 450¡F. Leaving shells intact, pull legs off shrimp and with a sharp knife halve shrimp
lengthwise. Arrange shrimp, shell sides down, in one layer in a shallow baking pan. In a small bowl
stir together chili powder and salt and sprinkle evenly over shrimp. Shrimp may be prepared up to
this point 3 hours ahead and chilled, covered.

Discard stems from spinach and diagonally cut scallions into 1/4-inch-thick slices. Drizzle shrimp with
lime juice and roast in middle of oven until just cooked through, about 5 minutes.

In a large nonstick skillet bring water with gingerroot to a simmer over moderate heat and add
spinach. Cook spinach, stirring, until slightly wilted, about 20 seconds. Remove skillet from heat and
immediately stir in scallions and oil until combined well. Season spinach with salt and pepper.

Mound spinach in center of each of 4 plates and arrange shrimp halves around it. Serve shrimp and
spinach with lime wedges.

Serves 4 as a first course. Gourmet

RISOTTO-STYLE BARLEY WITH SPRING GREENS
Barley gives this a wonderful chewy texture.

Nonstick vegetable oil spray
2 large leeks (white and pale green parts only), chopped
1 fennel bulb, finely chopped (about 1 1/2 cups)
1 teaspoon dried thyme
2 cups pearl barley
6 1/2 cups canned low-salt chicken broth
1/2 teaspoon saffron threads

1 1/2 cups frozen baby lima beans, thawed

1 6-ounce package fresh baby spinach, trimmed, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Fresh basil sprigs

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of
leeks and half of fennel to pot. SautŽ until vegetables are tender, about 5 minutes. Stir in thyme, then
barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently,
about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to
medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.

Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright
green, about 3 minutes. Drain.

Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with
salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.

Serves 6.
Per serving: calories, 352; total fat, 5 g; saturated fat, 1 g; cholesterol, 4 mg.
Bon Appetit

QUINOA CHOWDER WITH SPINACH, FETA CHEESE AND GREEN ONIONS, Cooking Light, DECEMBER 1999

8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro

Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside. Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds. Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro. Yield: 8 servings (serving size: 1 1/4 cups)

CHINESE CHICKEN NOODLE SOUP WITH SPINACH AND GARLIC CHIVES

In Chinese culture, noodles symbolize longevity and are often served at New
Year celebrations and traditionally left very long.

a 3 1/2- to 4-pound chicken
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 bunch bok choy, leaves washed, drained, and chopped coarse
1 bunch thinly sliced fresh garlic chives

With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.

With flat side of cleaver or knife lightly smash ginger root and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, ginger root, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heat proof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in bok choy and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.
Gourmet
February 1997

SPINACH PHYLLO PIZZA

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the
leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets
of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

In a kettle cook the spinach in the water clinging to the
leaves, covered, over moderate heat for 3 to 4 minutes, or
until it is just wilted, refresh it under cold water, and
let it drain well in a colander while making the phyllo
crust.

Preheat the oven to 400F. Brush a baking sheet lightly with
some of the butter, put 1 sheet of the phyllo on the
butter, the brush it lightly withy some of the remaining
butter. Sprinkle the phyllo with 1 tablespoon of the
Parmesan, put another sheet of the phyllo on top, and press
it firmly so that it adheres to the bottom layer. Butter,
sprinkle, and layer the remaining phyllo in the same
manner, ending with a sheet of phyllo. Brush the top sheet
lightly with the remaining butter and bake the crust in the
middle of the oven for 5 minutes.

Arrange the spinach evenly on the crust, leaving a 1-inch
border all around, crumble the mint over it, and season the
spinach with salt and pepper. Scatter the onion over the
spinach, sprinkle the pizza with the Feta, and drizzle it
with the oil. Bake the pizza in the middle of the oven for
15 minutes, or until the cheese is melted, and with a pizza
wheel or sharp knife cut it into squares.

Serves 6 to 8 as an hors d'oeuvre. Gourmet May 1993

CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES

2 tablespoons minced fresh dill
2 teaspoons grated orange peel
1 teaspoon minced garlic
3/4 teaspoon salt
1 cup cherry tomatoes, halved
1 tablespoon olive oil
4 skinless boneless chicken breast halves, thinly sliced
crosswise
4 cups firmly packed torn fresh spinach leaves (about 8
ounces)

Preheat oven to 450F. Place large baking sheet in oven to
heat.

Meanwhile, mix dill, orange peel, garlic and salt in medium
bowl. Season with pepper. Combine tomatoes, oil and 1
teaspoon dill mixture in small bowl. Add chicken to
remaining dill mixture in medium bowl and toss to coat.

Cut 4 sheets of foil, each about 20 inches long. Place 1
foil sheet on work surface. Arrange 1 cup spinach on 1 half
of foil. Place 1/4 of sliced chicken mixture atop spinach.
Spoon 1/4 of tomato mixture atop chicken. Fold foil over,
enclosing contents completely and crimping edges tightly to
seal. Repeat with remaining 3 foil sheets, spinach, chicken
mixture and tomato mixture, forming 4 packets total.

Arrange foil packets in single layer on heated baking
sheet. Reduce oven temperature to 400F. Bake until chicken
is just cooked through, about 10 minutes. Transfer to
plates; let stand 5 minutes.

Makes 4 servings. Bon Appetit March 1998

SESAME SPINACH WITH GINGER AND GARLIC Gourmet September 1997

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame seeds
over moderate heat, stirring, until golden. In a heavy
6-quart kettle heat oil over moderate heat until hot but
not smoking and cook garlic and gingerroot, stirring, 30
seconds, or until fragrant and golden. Add spinach by
handfuls, stirring, and cook until just wilted.

Serve spinach sprinkled with sesame seeds.

SPINACH AND ROASTED RED PEPPER SALAD Gourmet February 1999

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Quick-roast and peel pepper. Cut roasted peppers into
1/2-inch-wide strips. In a small bowl whisk together honey,
mustard, and vinegar. Add oil in a slow stream, whisking
until emulsified, and season with salt and black pepper.
Roasted peppers and vinaigrette may be prepared 2 days
ahead and chilled separately, covered.

In a large bowl toss roasted peppers and spinach with
vinaigrette and salt and black pepper to taste.

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS Gourmet January 1995

1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded,
washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas

Accompaniment: Sour cream

In a heavy skillet cook onion and mushrooms in oil over
moderate heat, stirring, until golden. Add spinach and
garlic and cook, stirring, until spinach is wilted, about
30 seconds. Stir in water, beans, lemon juice, scallions,
pepper Jack, and salt to taste and cook, stirring, until
cheese is melted.
In a small saucepan heat enchilada sauce.
Heat a dry skillet (large enough to hold 1 tortilla) over
moderately high heat until hot. In skillet heat tortillas,
1 at a time, turning frequently, 30 seconds, or until
softened, and transfer to a work surface. Divide filling
between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

CHILLED PEA AND SPINACH SOUP Gourmet June 1995

1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
1 bunch spinach leaves (2 cups packed), washed well and spun dry
1 tablespoon sugar
1 teaspoon dried tarragon
1/2 teaspoon salt
freshly ground black pepper to taste
2 cups chicken broth
1 cup ice
2/3 cup plain yogurt
In a saucepan simmer peas, spinach, sugar, tarragon, salt,
and pepper in broth 15 minutes, or until peas are very
tender. Puree soup in a blender until smooth and transfer
to a bowl. Stir in ice and 1/2 cup yogurt, stirring until
ice is melted and soup is chilled. Divide soup between 2
bowls and top with remaining yogurt.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES
Gourmet July 1996

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil

1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse

Make dressing: In a bowl whisk together all dressing
ingredients except oil. Add oil in a stream, whisking, and
whisk until emulsified. (Dressing may be made 2 days ahead
and chilled, covered.)
In a shallow dish or a resealable plastic bag coat chicken
with 3 tablespoons dressing. (Marinate chicken, covered and
chilled, 2 hours.)
Heat an oiled well-seasoned ridged grill pan over
moderately high heat until hot but not smoking and grill
chicken, drained, until cooked through, about 7 minutes on
each side. Transfer chicken to a platter and cool. (Chicken
may be made up to this point 1 day ahead and chilled,
covered.)
Cut chicken into 1/4-inch-thick slices and in a large bowl
combine with remaining ingredients. Drizzle remaining
dressing over salad and toss gently to combine well.

Spinach (or Orach) and Yoghurt Salad, from Jane Grigson's Vegetable Book
The author recommends using a 'homemade' yoghurt, I would recommend doing that too OR purchasing a great organic variety that we have available to us now that she didn't in 1978.

3 Tablespoons chopped onion
2 Tablespoons butter
1 large bunch orach or spinach, washed, stemmed, lightly steamed, and roughly chopped
1/4 pint (1/2 cup?) 'natural' yoghurt (plain!)
1-2 cloves garlic, finely chopped
1 level teaspoon ground cinnamon
salt, pepper, sugar

Cook the onion in butter until yellowish but not soft. Add the orach or spinach, stir it about well and give it a few moments longer to heat through properly and absorb the oniony flavor. Mix the yohurt, garlic and cinnamon in a basin. Add the spinach and onion mixture whilestill hot, stirring everything well together. Season to taste. Serve chilled.

CHINESE CHICKEN NOODLE SOUP WITH
SPINACH AND SCALLIONS , Julia’s fast version

In Chinese culture, noodles symbolize longevity and are often served at
New Year celebrations and traditionally left very long.

2 quarts chicken broth, homemade or canned: I like Trader Joe’s organic
free-range in a juice-box style box.
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 pound spinach or chard, cleaned and coarsely cut up. (The spinach we
are bringing this week will be ready for the pot already.)
1 bunch thinly sliced fresh garlic chives

With flat side of cleaver or knife lightly smash ginger root and
scallions. In cleaned kettle bring chicken broth to a boil with ginger
root, scallions, rice wine or Sherry and simmer, uncovered, for 20-30
minutes. Strain.

In cleaned kettle bring broth to a boil. Add noodles and boil, stirring
occasionally, 2 minutes. Stir in spinach and simmer, stirring once or
twice, until spinach turns bright green and is just tender, about 3
minutes. Stir in chives and salt and pepper to taste and simmer 1
minute.

adapted from Gourmet
February 1997

Creamed Spinach, adapted from Too Many Tomatoes by Lois Landau et al julia's note: you could mix in with the spinach the beet greens, kale, and or collards for the spinach in this dish.

1 1/2 cups cooked spinach and or other greens
1/4 cup sour cream
2 Tablespoons horseradish, grated (I'd use the jarred stuff if that's what you have!)
2 tablespoons butter
1/2 teaspoon nutmeg OR 1 tablespoon fresh tarragon, depending on what your pantry, tastes and garden have S & P to taste

Combine and heat. Easy!