Warm Eggplant-Butternut Squash Salad

Recipe by Marcus Samuelson from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa

(makes 4-6 servings)
1-1/2 Tablespoons sumac *a sour, acidic spice from the berries of a
sumac tree. You’ll find it ground in an ethnic grocery store.
1/2 cup olive oil, divided
2 small butternut (other winter squash) peeled, seeded, and cut
into 1-inch cubes (about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 3-inch piece ginger, peeled and sliced
finely chopped zest of 1 lemon
6 garlic cloves, minced
2 red chilies, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1-1/2 cups loosely packed, coarsely chopped spinach leaves
juice of 2 limes
1 Tablespoon chopped parsley
salt

Preheat the oven to 350˙. Combine the sumac with 7 tablespoons olive oil in a small bowl. Toss the squash with half the oil, spread on a baking sheet in a single layer, and roast for about 40 minutes. Toss the eggplant with the remaining oil and spread in a single layer on a second baking sheet and roast until tender, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan over low heat. Add the ginger, lemon zest, garlic, and chilies and saute until fragrant, about 5 minutes. Add the honey and water, stir to combine, and bring to a simmer for 5 minutes. Remove from heat and set aside. Transfer roasted vegetables to a large bowl. Add the spinach, the chili mixture, lime juice, and parsley and toss until the spinach wilts slightly. Season with salt.

Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Chipotle Salsa

Recipe by Rick Bayless, from Everyday Mexican

These are awesome. That’s all I can really say....

(serves 4)
1 bunch swiss chard, collards, mustard or beet greens or spinach, about 12-oz., touch stems removed
1 1/2 Tablespoon olive oil
1 large or 2 small onion, sliced 1/4-inch thick
3 cloves garlic cloves, peeled and minced
about 1 Tablespoon red pepper flakes
1/2 cup chicken or vegetable broth or water
12 corn tortillas
1 cup crumbled Mexican queso fresco or other fresh cheese (feta is a nice substitute)
3/4 cup smoky chipotle salsa**

Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

**You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.

Smothered Spinach and Tofu

Recipe by Akasha Richmond, from The Hollywood Dish

Serve this dish, traditionally called sag in northern India with basmati rice.

(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes

Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.

Lentil-Spinach Soup

Recipe by Deborah Madison, from The Greens Cookbook

(serves 4-6)
1 cup green or brown lentils, picked over and rinsed
1 bay leaf
1 celery stalk, diced
7 cups water
salt
3 Tablespoon olive oil
1 large red onion, finely diced
2 cloves garlic, minced
3 Tablespoons parsley, chopped
3 medium tomatoes, peeled, seeded and chopped; juice reserved
1 bunch spinach, stems removed and leaves washed
red wine or sherry vinegar to taste
pepper
asiago or Parmesan cheese, grated

Put the lentils, bay leaf and celery in a soup pot with the water, reserved tomato juice and 1/2 teaspoon salt. Bring to a boil and scoop off any foam that comes to the surface. Reduce to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onions and 1/2 teaspoon salt. Cook briskly for a few minutes then lower heat and stir in garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. Cut the spinach leaves into half inch strips. There should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. Simmer the soup for 5 minutes. Serve with fresh ground pepper and cheese.

Red Cabbage and Warm Spinach Salad

Recipe from Gourmet, April 2000

(serves 2 as a first course or 4 as a side dish)
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz. sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb. red cabbage, cut into 1/4-inch-thick slices
1 bunch (5-8 oz.) spinach, any tough stems discarded, cut into 1-inch slices

Make vinaigrette: Using a fork, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.

Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.

Braised Lentils with Spinach

Recipe by Lidia Bastianich, Lidia’s Italian-American Kitchen

2 cups brown or french green lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
1/2 cup chicken broth
2 Tablespoons extra-virgin olive oil
salt and freshly ground black pepper
4 cups finely shredded fresh spinach, washed and drained

Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet. Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.