Spinach

Sage Corn Muffins

INGREDIENTS:

  • 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)

  • 1 cup cornmeal

  • 2 tsp baking soda

  • 1/4 tsp sea salt

  • 2 eggs

  • 3/4 cup buttermilk

  • 1/4 cup raw honey

  • 2 1/2 tbsp safflower oil

  • 3 oz baby spinach, finely chopped

  • 2 1/2 tbsp sage leaves, minced

PREPARATION:

  1. Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

  2. Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.

 

Indian Coconut Chicken Curry with Spinach & Quinoa

INGREDIENTS:

  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

  • 4 tsp mild curry powder (such as vadouvan)

  • 1 tbsp coconut oil

  • ½ yellow onion, finely chopped

  • 1 tbsp peeled and minced ginger

  • 3 cloves garlic, minced

  • 1 cup peas

  • 1 cup cherry tomatoes

  • ⅔ cup low-sodium chicken broth

  • ½ cup full-fat coconut milk

  • ½ tsp sea salt, divided

  • 1 cup quinoa (red or white), rinsed

  • 3 cups loosely packed baby spinach

PREPARATION:

  1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

  2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

  3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.

Warm Chicken & Grains Salad with Pears & Blue Cheese

INGREDIENTS:

  • 1/2 cup quinoa, rinsed

  • 1/2 cup millet, rinsed

  • Olive oil cooking spray

  • 2 cloves garlic, minced

  • 2 tbsp fresh lemon juice

  • 2 tsp dried rosemary

  • 1 1⁄2 tsp olive oil

  • 1/8 tsp fresh ground black pepper

  • 4 4-oz boneless, skinless chicken breasts

  • 6 oz baby spinach

  • 1 Bartlett pear, cored and diced

  • 1/4 cup thinly sliced scallions

  • 2 oz blue cheese, crumbled

PREPARATION:

  1. In a small saucepan, bring 2 1⁄4 cups water, quinoa and millet to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 minutes, until water is absorbed and grains are soft. Fluff with a fork.

  2. Arrange 1 oven rack in highest position and preheat broiler to high. Line a large, rimmed baking sheet with foil and mist with cooking spray. In a small bowl, whisk together garlic, lemon juice, rosemary, oil and pepper. Rub mixture onto chicken and transfer to 12 minutes, until no longer pink inside and juices run clear. Transfer to a cutting board, let cool slightly and slice thinly against the grain.

  3. Meanwhile, prepare dressing: In a small food processor or blender, blend dressing ingredients until smooth.

  4. Transfer grains to a large bowl. Add spinach and dressing and toss until spinach is lightly wilted and dressing is incorporated. Fold in pear and scallions. Divide among serving plates and top with chicken and cheese.

 

Curried Red Lentil Kohlrabi and Couscous Salad

INGREDIENTS:

  • 1/2 cup white wine vinegar

  • 1 1/2 tablespoons sweet curry powder

  • 2 garlic cloves, pressed

  • 2/3 cup extra-virgin olive oil

  • 1 16-ounce package red lentils (about 2 1/4 cups)

  • 2 kohlrabi; leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice

  • 1 cup plain couscous (about 6 ounces)

  • 1 cup chopped green onions

  • 6-ounces baby spinach

  • 1/2 cup chopped fresh mint

PREPARATION:

  1. Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

  2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

  3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

  4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

  5. Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Lemon 
Spaghetti 
with Turkey Sausage & Spinach

INGREDIENTS:

  • 1 1/2 links fresh lean turkey sausages (about 6 oz), casings removed

  • 1 1/2 cups whole milk

  • 8 oz whole-wheat spaghetti

  • 1/4 tsp red pepper flakes, or to taste

  • 6 oz spinach leaves (about 6 packed cups)

  • 1 tbsp fresh lemon zest

  • 1/2 tsp ground black pepper

  • 1 1/2 oz Parmesan cheese, grated

PREPARATION:

  1. Mist a large pot or saucepan with cooking spray and heat to medium-high. Add sausage and cook, stirring and crumbling with a spatula, until no longer pink, about 3 minutes. Transfer to a small bowl and set aside.

  2. To same pot, add 2 cups water and milk and bring to a boil on medium-high. (TIP: Watch carefully and stir from time to time, as milk has a tendency to boil over.) Add spaghetti and pepper flakes. When liquid returns to a boil, reduce heat to medium-low, cover and simmer, stirring frequently, until spaghetti is just short of al dente, 11 to 15 minutes.

  3. Stir in spinach and simmer, uncovered, until spinach is wilted, most of the liquid has absorbed and spaghetti is al dente, 2 to 4 minutes. Add lemon zest, black pepper and sausage and stir until heated through, 30 seconds to 1 minute. Divide among plates and top evenly with cheese.