SPINACH FRITTATA
Spinach Frittata
Prep/Cooking Time: 45 minutes
Servings: 4
Ingredients:
1 teaspoon olive oil
1 garlic clove, minced
3 cups baby spinach leaves
3 whole eggs, plus 4 egg whites
1/4 teaspoon freshly ground black pepper
1/2 yellow onion, chopped (about 1/2 cup)
1/4 cup minced red bell pepper
2 waxy red or white potatoes, about 3/4 lb. total weight, peeled and shredded
2 Tablespoons chopped fresh basil
1/4 cup shredded part-skim mozzarella or provolone cheese
Instructions:
1. Heat the broiler. Position the rack 4 inches from the heat source.
2. In a large, nonstick frying pan, heat 1/2 teaspoon of the olive oil over medium heat. Add the garlic and sauté until softened, about 1 minute. Stir in the spinach and cook until it wilts, about 2 minutes. Transfer to a bowl. Set the frying pan aside.
3. In a bowl, whisk together the whole eggs, egg whites and pepper. Set aside.
4. Return the frying pan to medium heat and heat the remaining 1/2 teaspoon olive oil. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the bell pepper and the potatoes and cook until the potatoes begin to brown but are still tender-crisp, about 5 minutes.
5. Spread the potatoes in an even layer in the pan. Spread the spinach evenly over the potatoes. Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese. Cook over medium heat until slightly set, about 3 minutes.
6. Carefully place the pan under the broiler and broil until the frittata is brown and puffy and completely set, about 3 minutes. Gently slide onto a warmed serving platter and cut into 4 wedges. Serve immediately.
Spinach Rice
Prep/Cooking Time: 20 minutes
Servings: 2
Ingredients:
2 Tablespoons olive oil
1/2 cup chopped onion
3/4 cup water
1 tablespoon dried parsley flakes
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked instant rice
2 cups fresh baby spinach
Instructions:
1. In a saucepan, heat oil over medium-high heat; sauté onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach.
2. Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.
Glazed Root Vegetables
Prep/Cooking Time: 25 minutes
Servings: 4
Ingredients:
1 1/2 cups water
1/2 cup onions, cut into 1-inch pieces (or pearl onions)
1/2 cup carrots, cut into 1-inch pieces (or baby carrots)
1/2 cup turnips, cut into 1-inch pieces
1/2 cup new potatoes, cut into 1-inch pieces
2 teaspoons sugar
1 teaspoon olive oil
Instructions:
1. In a saucepan, add the water, onions, carrots, turnips and potatoes.
2. Simmer uncovered over medium heat until vegetables are tender, about 15 minutes.
3. Drain and sprinkle with sugar and olive oil.
4. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden.
5. Transfer to a serving dish and serve immediately.
Parsnip and Spinach Soup
Prep/Cooking Time: 50 minutes
Servings: 6
Ingredients:
CILANTRO SALSA
½ small serrano chile, thinly sliced
2 cups coarsely chopped cilantro
¼ cup extra-virgin olive oil
1 teaspoon finely grated ginger
1 teaspoon fresh lemon juice
½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt
¼ teaspoon ground cumin
SOUP AND ASSEMBLY
1 small onion, thinly sliced
3 garlic cloves, thinly sliced
11″ piece ginger, peeled, thinly sliced
3 Tablespoons extra-virgin olive oil
1 Tablespoon curry powder
1 Tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 medium parsnips (about 1 lb.), scrubbed, cut into 2″ pieces
1 medium carrot (about 4 oz.), scrubbed, cut into 2″ pieces
5 cups low-sodium vegetable broth or water
1 13.5 oz can unsweetened coconut milk
5 oz baby spinach (about 6 cups)
Instructions:
1. Stir chile, cilantro, oil, ginger, lemon juice, salt, and cumin in a small bowl to combine. Let sit at room temperature while you make the soup.
2. Cook onion, garlic, ginger, and oil in a large Dutch oven or other heavy pot over medium, stirring occasionally, until onion is soft and golden brown, 12–15 minutes. Sprinkle in curry powder, garam masala, coriander, cumin, cayenne, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and cook, stirring constantly, until fragrant, about 3 minutes. Add parsnips and carrot and stir to coat with spices. Pour in broth and coconut milk, then increase heat to medium-high and simmer until vegetables are tender, 20–25 minutes. Remove from heat and add spinach; stir until wilted.
3. Working in batches, purée soup in a blender until smooth. (Or, use an immersion blender and blend soup directly in pot.) Return soup to pot and reheat over medium-low, stirring and adding more water to thin if needed. Taste and season with more salt.
4. Ladle soup into bowls and spoon cilantro salsa over.
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