Posts Tagged "spinach"

Creamy Tortellini with Sweet Potato and Spinach

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Adapted by Farmer Dave’s from The Kitchn  Serves 4   Ingredients: 1 tablespoon olive oil or butter 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes 1 tablespoon minced fresh rosemary, sage, parsley, oregano (or use 1 teaspoon dried herbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper or 1/8 teaspoon white pepper 1 cup chicken or vegetable broth 1 bag baby spinach, or 1 bunch arugula, kale or swiss chard, rinsed and torn into bite-sized pieces 1/2 cup half-and-half 1 (12-ounce) bag frozen cheese tortellini Heat the oil or butter in a...

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Spiced Lentil and Veggie Pockets

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Makes 6 pockets Ingredients: Pizza Dough (you can make your own dough or buy whole wheat or regular pizza dough at your local supermarket. We used one package of store bought whole wheat pizza dough) For the filling:  3 small sweet potatoes or 1 large winter squash 2 tablespoons olive oil, plus more for brushing 1 medium yellow onion 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 cup lentils, rinsed 2 cups water 1/2 bunch Kale or other leafy green like spinach or chard. Stems removed. 1/2 teaspoon salt Directions: Preheat...

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Fall Beet and Apple Salad with Celery and Walnuts

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Adapted by Farmer Dave’s from Healthy Living Market Ingredients 2 firm sweet-tart apples 4 celery stalks, thinly sliced 1 small shallot, minced or 2 scallions, thinly sliced Juice of 1 lemon 1 medium-large beet, matchsticks 3 Tablespoon chopped walnuts 3 Tablespoons olive oil Salt and pepper to taste Large handful baby spinach or arugula Directions: Toss the apple slices, celery, shallot or scallion and lemon juice together in a bowl. Add the beet matchsticks, walnuts, olive oil, salt and a few grinds of black pepper, to taste. Let sit 10 minutes. Serve on a bed of baby spinach...

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Spinach Salad with Seared Shiitake Mushrooms  

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from New York Times Ingredients: For the Dressing: 1 tablespoon red or white wine vinegar or sherry vinegar 1 tablespoon fresh lemon juice 1 small garlic clove, finely minced or pureed in a mortar and pestle Salt and freshly ground pepper to taste 1 teaspoon Dijon mustard ⅓ cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing) For the Salad: 6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock) 1 teaspoon canola oil Salt to taste 1 6- or 7-ounce package baby spinach,...

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Bethany’s No Room in the Fridge Curried Greens Soup 

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Ingredients: 1 large onion, diced 2 cloves garlic, finely chopped 1-2 tablespoons coconut oil 1 can coconut milk 4 cups broth (veggie or chicken), plus water if needed 1-3 tablespoons mild Jamaican curry powder (or your favorite Indian curry powder or Thai curry paste) Up to 5 bunches/heads of greens, washed and chopped. Bethany used spinach and kale, plus spicy baby mix from the CSA share Washed and chopped root vegetables, such as hakurei turnips, radishes, or carrots. Salt, pepper, and cayenne pepper to taste. Directions: In a large stockpot, heat the oil over medium heat. Sautee...

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