Spinach

Spinach salad with hard boiled eggs and bacon

1 lb. spinach
3 eggs
¼ lb. bacon or veggie substitute
½ a small red onion, sliced thinly
other veggies you’d like to add- grated carrots, sliced mushrooms, sprouts, etc.
½ c. olive oil
¼ c. apple cider vinegar
1 tbs. dijon mustard
1 tsp. salt

Hard-boil the eggs, then allow to cool. Fry the bacon in a small skillet, and then set aside. Wash and dry the spinach and chop it into bite-sized pieces, and place spinach in a large salad bowl. Peel the eggs, then slice them into quarters or slices. Crumble the bacon. Top the spinach with the egg slices, bacon, red onion, and any other veggies you’d like to use. Whisk together the oil, vinegar, mustard and salt, and serve on the side. Serves 3-4.

Curried Spinach Soup with Toasted Coconut

4 c. vegetable stock
1 tbs. olive oil
1 medium sized onion, chopped
4 garlic cloves, finely chopped
2 tsp. ground cumin
2 tsp. ground coriander
salt and pepper
½ c. white basmati or long- grain white rice
½ lb. spinach, about 12 cups
1 c. coconut milk
1 tbs. lemon juice
¼ c. unsweetened shredded coconut, dry toasted in a pan until slightly browned

Heat the oil in a soup pot and add the onion and few pinches of salt and pepper. Sautee the onion until translucent, then add garlic and spices, and sautee 1 minute more. Then add the rice and 3 cups stock, bring to a boil and simmer until rice is tender, about 20 minutes. Add the spinach, a few more pinches of salt, and the last cup of stock, cook uncovered until the spinach is wilted and soft. Puree the soup in a blender or food processor and return to the pot. Add the coconut milk and cook on low heat for 10 minutes more, seasoning with salt and pepper to taste. Just before serving, stir in the lemon juice and the toasted coconut. Serves 6.

Recipe adapted from Fields of Greens by Annie Sommerville