Spinach Salad with Seared Shiitake Mushrooms  

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...

Lebanese Spinach and Carrots

adapted by Farmer Dave’s from Sook and Cook Ingredients: 1 lb. Spinach, washed 3 medium carrots, sliced thinly 1 medium onion, diced 2 garlic cloves, diced 2-3 Tbsp. Olive oil Salt, pepper to taste 2 Tbsp. Pine Nuts Directions: In pot on top of stove, saute...