Spinach Frittata

My mom sent me this recipe the other day because she made it with her CSA share from last week.  She got the recipe out of Vegetarian Suppers from Deborah Madison's Kitchen.  My mom's addition to the recipe is this: Sit on your porch, eat, drink, and enjoy the evening.

• 8-10 ounces stemmed spinach leaves (and I'm guessing you could substitute chard and it would be fabulous too)
• 2 T butter or olive oil
• sea salt and freshly ground pepper
• 4 eggs
• 2 scallions, including 3 inches of the greens, finely sliced
• 3 ounces crumbled firm goat cheese

Put the spinach in a large skillet with a teaspoon or so of the butter or oil, season with a few pinches of salt, and add a T of water to create a little steam.  Cook over medium heat until wilted and tender, about 3 minutes, Drain, then chop coarsely.

Whisk the eggs in a medium bowl with several pinches of salt and some pepper.  Stir in the scallions, cheese, and spinach.

Melt the remaining butter in a 10 inch nonstick skillet.  coating the sides.  Add eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes.  When it's cooked to your taste, slide it out onto a serving plate.  Cut in quarters. Serve.

You can eat it warm or at room temperature.

Option:  You could include a handful of chopped cilantro.  Add some sorrel or other greens if you want.  Serve with a crusty baguette and a glass of Sauvignon Blanc.  

Spinach & Cilantro & Frozen Pea Soup

Last week we threw A TON of spinach your way.  Here is a nice way to eat it up.  This soup is a favorite of mine.  It feels healthy & bright.  Originally from the Moosewood Cooking for Health cookbook.

• 2 T. olive oil
• 1 1/2 cups chopped onion (or use up whatever scallions are in your fridge)
• 2 garlic cloves, chopped
• 1/2 t. salt
• 1 cup chopped carrots
• 1 T. curry powder of any kind
• 1/2 t. ground turmeric
• 1 quart vegetable broth
• 2 cups fresh or frozen peas (I've only made it with frozen peas)
• 3 cups fresh spinach!
• 1/3 cup fresh cilantro
• dash of pepper

In soup pot on medium-high heat, add oil and warm.  Throw in onion, garlic, salt, and cook until the onions and garlic soften a bit.  Then add carrots and cook for a little longer.  Add in curry and turmeric and stir.  Then, put in broth, 1 cup of your peas, and cover and bring to a boil.  Reduce heat and simmer until the carrots are soft.  

Take off heat and add spinach and cilantro.  Blend the soup, in batches, until smooth.  Combine the rest of the peas and keep those whole.  Check if it needs some salt or pepper and add in if needed.  Return to heat until warm and ready to be eaten.

Simple Salad Dressings

Spring, to me means greens.  Lots of greens.  This time of year I really can't get enough of them.  I love how many different kinds of greens we grow and how different each leaf can taste...spicy, buttery, crunchy, sweet, soft, & the list goes on.  

Simple Vinaigrette:

• 2 T. mustard, preferably dijon 
• 2 T. apple cider or red wine vinegar
• 3 T. olive oil
• 1 T. lemon juice
• pinch of salt & pepper

Whisk together or combine in a Ball jar and shake well.

Asian Peanut Dressing:

• 3 T.  peanut butter
• 3/4 cup of olive oil
• 1/4-1/2 cup honey or cane sugar
• 1/4 cup rice vinegar
• 2 T. soy sauce

If using honey, it can be helpful to heat it up.  You can do this by putting it in a glass jar in a pot on the stove.   I put the stove burner on med-low and let the water warm up slowly with the honey.  This just makes the honey more liquified so it combines easier with the other ingredients.  You can test if the honey is ready but pulling it out of the pot and giving it a gentle shake in the jar.  Once it's free flowing, whisk it together with the rest of the ingredients.  

Balsamic Dressing:

We often times just sprinkle Balsamic vinegar on our salads.  It's quick and tasty, a good combination for a lunchtime salad or after a long day in field.