Spinach

Spinach and asparagus pancakes with herbed chevre

4 c. spinach, chopped fine
1 c. asparagus, diced
1 c. onion or scallion, chopped fine
2 large eggs, beaten
½ c. whole-wheat flour
½ tsp. sea salt
¼ tsp. fresh ground black pepper
oil for frying

2 oz. chevre
1 tsp. olive oil
2 tbs. water
a few pinches salt and black pepper
1 tbs. chopped fresh herbs

Heat 1 tbs. oil in a large skillet. Sauté the onion or scallion for 1-2 minutes, then add diced asparagus and sauté 2 minutes more. Add the chopped spinach and cook about 1 minute more, until asparagus is tender and spinach reduced.

Transfer the mixture to a medium bowl, and mix in the flour, eggs, salt and pepper. Heat another tbs. oil in the skillet and place ¼ c. of the mixture into the skillet at a time. You should be able to fit 3-4 pancakes in the skillet at once. Cook over medium heat until crisp and golden, 2-3 minutes, then flip and cook another 2 minutes on the other side. Add more oil between batches if needed.

Put the chevre in a small bowl, and stir in the olive oil and water. Add salt and pepper to taste, and add any fresh herbs you have available. Serve each pancake with a dollop of the chevre. Makes 8-10 small pancakes, serves 2-3.

Spinach salad with blue cheese and pears

4 c. chopped lettuce
4 c. baby spinach leaves
1 or 2 firm pears, thinly sliced
¼ c. pecan or walnut pieces
2 oz. blue cheese (you could also use crumbled chevre or feta)
½ c. olive oil
4 tbs. balsamic vinegar
1 tsp. maple syrup
½ tsp. salt
freshly ground black pepper

Wash and dry the lettuce and spinach. Toss in a large bowl. Toast the pecans or walnuts in a small skillet on the stove until lightly browned. Set aside to cool. Mix the toasted nuts, pears and cheese into the greens. Whisk together the oil, vinegar, maple syrup and salt. Dress the salad if it will be eaten soon, if not serve dressing separately. Garnish each serving with a sprinkle of freshly ground black pepper. Serves 4.

If you didn’t receive a box last week check out our website for a fabulous pear pie recipe!

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

Tortilla Pie with Spinach, Turnip Greens and Chicken
This is a great recipe for leftover chicken. To make recipe vegetarian, use black beans instead (you could also use both!)

1 medium onion or a few scallions, chopped
2 garlic cloves, minced
1 tbs. oil
½ tsp. cumin seeds or ground cumin
½ tsp. chili powder
½ tsp. salt
1 bunch turnip greens, washed and chopped
2 c. spinach, washed and chopped
3 c. cooked chicken or black beans
2 10 inch tortillas, flour or corn
½ c. shredded cheddar cheese

Preheat oven to 375 degrees. Lightly oil a 10-inch pie plate. Heat the oil in a large skillet. Sauté the onion or scallion until translucent, 2-3 minutes. Add the garlic, cumin and chili, sauté 1 minute more. Add the spinach and turnip greens and sauté until wilted, about 2 minutes. Add the cooked chicken or beans and the salt, and heat through. Remove from heat.

Place one tortilla on the bottom of the pie plate. Spread half the spinach mixture on the tortilla, and then half the cheese. Place another torilla on top, then spread the remaining spinach mixture and the remaining cheese. Bake for 15 minutes, and cool 5 minutes before serving. Serves 3-4.

Recipe adapted from the Happy Valley Locavore Blog by Meggin Eastman of Greenfield,
http://happyvalleylocavore.blogspot.com