Green Gazpacho

by Jennifer

This delicious version of gazpacho takes advantage of all the green peppers and cucumber we’ve been getting from our CSA, plus has the added advantage of protein and iron from the walnuts and spinach.  Give it at least 30 – 60 minutes to chill in the fridge before serving, or you can do what Yotam Ottolenghi does, and puree in 9 oz of ice cubes.  Below is my adaptation of his recipe from Plenty, and serves 6.

  • 2 celery stalks
  • 2 green peppers
  • 1 1/4 lb cucumbers, peeled and seeded
  • 3 slices stale white bread, crusts removed
  • 1 jalapeno
  • 2 garlic cloves
  • 1 tsp sugar
  • 1 1/2 cups walnuts, lightly toasted
  • 5 oz baby spinach
  • 1 cup basil leaves
  • 2 TBS chopped parsley
  • 4 TBS sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 3 TBS plain nonfat Greek yogurt
  • 2 cups cold water
  • 2 tsp salt
  • freshly ground black pepper

Roughly chop the celery, peppers, cucumber, bread, jalapeno and garlic.  Working in batches and

transferring to a bowl, puree everything in a blender or food processor.  Chill for at least 30 – 60 minutes, or if serving immediately, puree in 9 oz ice cubes as well.  If the soup seems too thick for your liking, add a little cold water before serving.

 

Ricotta and Spinach Frittata; Black Bean, Tomato, and Cucumber Salad

By Ira,

This frittata is very creamy and easy to make. You first cook the onion, then add spinach, pour the eggs on top, add the ricotta in dollops and finish cooking it in the oven. You can put together the salad while the frittata is cooking.

Ricotta and Spinach Frittata 

Serves 4 – adapted from Clean Eating magazine

  • 8 eggs
  • 1/3 cup milk
  • 1 tablespoon olive oil, grapeseed oil, or coconut oil
  • 2 garlic cloves, minced
  • 1 medium red onion, thinly sliced
  • 1 bag baby spinach (about 4 cups)
  • salt and pepper
  • pinch ground nutmeg
  • 2/3 cup ricotta cheese

Preheat oven to 375F.

In a medium bowl, whisk together the eggs, milk, nutmeg, salt and pepper. Set it aside.

In a 10-inch nonstick oven proof skillet over medium heat, add the oil, then the onion. Cook, stirring occasionally, for 5-7 minutes.

Add the garlic, and stir for 30 seconds.

Add the spinach in batches, and stir until each batch wilts down. Season with salt and pepper.

Spread the spinach and onion mixture evenly across the skillet,

then pour the egg mixture evenly on top.

Add the ricotta in tablespoon dollops across the frittata. Let it set on the bottom for about 3 minutes, then transfer it to the oven and

cook for about 8 to 12 minutes or until eggs are firm.

Black Bean, Tomato, and Cucumber Salad

  • 1 15 oz can black beans, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1 large cucumber, or 2 small ones, diced
  • 4 green onions, sliced
  • juice from 1 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin powder
  • salt

In a large bowl, combine all ingredients together and stir gently. Taste for salt and add accordingly.

Lemon Gnocchi with Spinach and Peas

by Jennifer

I’m going to come clean:  this recipe is supposed to serve 4 and tonight it really only served 2 and a bit.  Adapted from Gourmet magazine, it’s simple to make and delicious, but one of my children declared he liked it “except for the sauce”, and another decided she doesn’t like lemon;  the third gamely ate a couple gnocchi and called it a day.  Though I seem to recall that when I last made this dish, before kids, my husband and I ate the entire thing that time, too…..

  • 1 1/2 cups frozen peas, not defrosted
  • 3/4 cup heavy cream
  • 2 large garlic cloves, chopped
  • 1/4 tsp crushed red pepper
  • 1/2 tsp kosher salt
  • 5 oz. baby spinach
  • grated zest of 1 lemon
  • juice of 1/2 lemon
  • 1 lb. dried potato gnocchi
  • generous 1/2 cup freshly grated Parmesan or Parmigiano-Reggiano

While you’re waiting for a large pot of salted water to come to a boil, simmer the peas, cream, garlic, red pepper flakes and salt in a large saucepan over medium-low heat.

After 5 minutes, add the spinach in batches, tossing gently just until all the spinach wilts.  Meanwhile cook the gnocchi until al dente (they should all be floating on top), reserve some cooking water, and drain.

Remove pan with spinach from the heat, stir in the lemon zest and juice,

then add the gnocchi and cheese, stirring to combine.  Add some reserved cooking water to thin the sauce if desired.

Spinach, Dill and Fontina Frittata; Sauteed Cherry Tomatoes with Shallots; No – Knead Bread

by Jennifer

Spinach from our CSA…woo hoo!  That smallish bag turned out to be 8 somewhat-packed cups, which of course cooked down to maybe over one.  Better yet, it turned my friend Melissa, who served as chef’s assistant tonight, into a spinach devotee (another woo hoo!).  This dinner serves 4, along with No – Knead Bread on the side.

Spinach, Dill and Fontina Frittata

  • 2 TBS unsalted butter
  • 8 cups fresh spinach, stems removed, roughly torn in half or in quarters depending on size
  • 3 scallions, thinly sliced
  • 8 large eggs, preferably Omega 3 – fortified, organic, and happy
  • 1/2 cup half & half, or whole milk
  • 1 TBS fresh chopped dill
  • 1/2 tsp sea salt
  • freshly ground black pepper to taste
  • 2/3 cup diced fontina cheese

Preheat oven to 400 degrees.  Melt butter in a 10” heavy skillet that’s oven-safe.

Add spinach in batches, tossing until wilted.

Add scallions and cook with spinach for 2 – 3 minutes.

Meanwhile, whisk together eggs, half & half, dill, salt and pepper.  Stir the fontina cheese into the egg mixture,

then pour into the pan, stirring to distribute the spinach and cheese.  Let cook on the stove for another 3 – 4 minutes, until it’s bubbling, then slide pan into the oven.  Bake for 15 minutes, or until the center is solid when jiggled,

then broil for 2 minutes or so, until the frittata is puffed and golden.

Sauteed Cherry Tomatoes with Shallots – adapted from Cooking Light

  • 1 TBS extra-virgin olive oil
  • 2 large shallots, chopped
  • 2 pints cherry or grape tomatoes
  • 1/4 cup chopped parsley
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1 TBS balsamic vinegar

Heat oil in a large skillet over medium heat.  Add shallots and cook, stirring occasionally, for 2 – 3 minutes.

Add tomatoes and cook, stirring occasionally, for 5 minutes or until they begin to soften.

Add remaining ingredients and cook for another minute more;  serve warm.

Chickpea and Potato Hash with Cucumber, Tomato and Yogurt Salad

by Jennifer

This dinner was quick and tasty;  I adapted the hash from Eating Well.  Serve with warm pita bread or whole grain flatbread, if desired.

Chickpea and Potato Hash – Serves 4 – 6.

  • 6 cups frozen shredded hash brown potatoes
  • 5 oz. fresh baby spinach, chopped
  • 1 onion, chopped
  • 1 1/2 TBS fresh chopped ginger
  • 1 1/2 TBS curry powder
  • 3/4 tsp kosher salt
  • 1/3 cup olive oil
  • 1 15-oz. can chickpeas, rinsed and drained
  • 6 large eggs

In a large bowl toss together the frozen hash browns, spinach, onion, ginger, curry powder and salt.

Heat the oil in a 12” skillet over medium-high heat;  add the potato mixture and let cook, in one layer, for 5 minutes.

Stir in chickpeas through the top layers, then make 6 indentations for the eggs.

Crack eggs into the indentations, lower heat to medium and cover the skillet;

cook for 5 – 10 minutes, or until whites are set and yolks are the way you like them.

Cucumber, Tomato and Yogurt Salad – Serves 4.

  • 1 English cucumber, quartered lengthwise, then chopped
  • 2 tomatoes, seeded and chopped (slice in half crosswise, squeeze out seeds, then chop)
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup fresh chopped mint
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cumin
  • freshly ground black pepper to taste

Combine all ingredients in a bowl;  chill until ready to serve.

Zucchini and Spinach Soup, Carrot and Parsley Salad, Whole Wheat Rolls

by Jennifer

This soup is my adaptation of a recipe from Out of the Ordinary, a cookbook put out by the Historical Society of Hingham, MA, and it’s wonderful.  Even my kids, who admittedly blanched at the sight of green soup, enjoyed it (one even had seconds), and my husband ate two huge bowls.  I served it with whole wheat rolls from my supermarket’s freezer section.

Zucchini and Spinach Soup – Serves 4 – 6

  • 8 cups no-chicken broth
  • 1/2 cup long-grain brown rice (I had brown basmati rice on hand)
  • 3 TBS unsalted butter
  • 1 large onion, chopped
  • 1 pound zucchini, shredded
  • 8 oz. fresh spinach, large stems removed
  • generous amount of freshly ground black pepper

In a large pot bring the broth to a boil, add the rice, lower the heat to a simmer and cook, covered, for 40 minutes.

While the rice is cooking, melt the butter in a large skillet set over medium heat.  Add the onions and cook, stirring frequently,

until they are golden and translucent, about 10 minutes.

Add the zucchini and cook, stirring occasionally, for 4 – 5 minutes.

Add the spinach in batches,

cooking just until it is all wilted;  remove pan from heat.

When the rice is ready, add the vegetables, and

puree the soup until it is almost smooth, using either an immersion blender or a regular blender, in batches.  Serve hot.

Carrot and Parsley Salad – from Moosewood Restaurant Cooks at Home

This salad is terrific – bright, full of flavor – and can be made up to two days ahead of serving.  Serves 4.

  • 1 lb. carrots, peeled and grated (use the shredding disk of your food processor)
  • 1 bunch parsley, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • juice of 1 lemon
  • 1/2 tsp salt
  • freshly ground black pepper

Combine all ingredients

and toss well.

Stir-Fried Tempeh with Spinach and Basil, Brown Rice

by Jennifer

This is my adaptation of a Cooking Light recipe, and serves 4 generously.  Get the tempeh marinating first, then start some brown rice cooking.

  • 3 TBS low-sodium soy sauce
  • 3 TBS mirin, divided
  • 2 TBS chopped shallots (about 2 – 3 large shallots)
  • 1 tsp sesame oil
  • 1 lb. soy tempeh, cut into bite-sized pieces
  • 1 1/2 TBS plus 1 1/2 tsp peanut oil
  • 1 1/2 TBS mirin
  • 10 oz. fresh spinach, thick stems removed
  • 1 TBS sugar
  • 3 TBS low-sodium soy sauce
  • 3 TBS water
  • juice of 1/2 lime
  • 1 TBS peanut oil
  • 2 large red onions, sliced vertically
  • 6 cloves garlic, chopped
  • 2 cups loosely packed basil, roughly chopped

Combine soy sauce, 1 1/2 TBS mirin, shallots, sesame oil and tempeh and let the tempeh marinate at room temperature for 30 minutes to 4 hours maximum.

Heat 1 1/2 TBS oil in a wok over medium-high heat and add the tempeh with the marinade, stir-frying for 5 minutes or

until golden brown.  Transfer tempeh to a clean bowl and wipe the wok clean with a paper towel.

Place the wok back over medium-high heat and add 1 1/2 tsp oil, 1 1/2 TBS mirin, and the spinach, stir-frying

just until the spinach wilts.  Transfer spinach to another bowl.

Whisk together the sugar through lime juice.  Heat the remaining TBS oil in the wok, again over medium-high heat, and

add the onions and garlic, stir-frying until the onions start to become tender and brown, about 3 – 4 minutes.

Add the tempeh, basil, spinach (squeeze out any liquid in the spinach bowl and discard) and sugar mixture, stir-frying until heated through, 2 – 3 minutes.  Serve over brown rice.