Spinach quiche

A simple and delicious dish that I threw together with frozen spinach, eggs, and some odds and ends of cheese.

5 eggs
1/2 cup milk
1 10 oz. package frozen spinach, thawed, with the water squeezed out
1/3 log of goat cheese (optional)
1/2 cup shredded mozzarella
1/4 cup parmesan
1 bunch scallions, chopped
Salt and pepper

1 sheet of puff pastry, thawed

Place the puff pastry in a pie pan. Mix the other ingredients together, and pour into the pie pan. (You can roll the puff pastry out into a circle; I just lay mine in as a square, without rolling, and fold the corners back on top of the filling.) Bake for 25-35 minutes at 450, or until the middle is no longer jiggly. Let cool 10-15 minutes.

Lemony white bean and arugula salad

Summer has finally arrived here in the Pacific Northwest. Temperatures are expected to be in the high 80s for the next few days. It's sunny and bright, and we're planning to finally drive to Mt. Rainier tomorrow.

However, working in un-air-conditioned restaurants when it's 85 degrees outside is no fun. I had to scamper out to Costco yesterday to buy up some fans for the apartment, and some Gatorade for myself. Today I'll need to cook a bunch of food for the week ahead, but who wants to cook when it's so hot?

So instead, I'm making a bunch of cold dishes. Bean salads, corn salads, pasta salads. First up: this lemony and delicious cold white bean salad, reprinted below:

Salad:
5 packed cups (5 ounces) arugula (I used mixed greens, that's all I had)
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced (I used a shallot)
3 tablespoons capers, rinsed and drained

Dressing:
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions

Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.

Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss well to coat. Serve.

Baked shells with spinach and sausage

Baked pasta combinations are a great way to make a filling, delicious dinner out of pantry/freezer ingredients (box of pasta, box of frozen spinach, some sausage, some cheese). I used shells here, but really any shape will do.

3/4 lb mild Italian sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 (28 ounce) can diced tomatoes
1/4 cup pesto sauce
10 ounces pasta, cooked
1 box frozen spinach
6 ounces shredded mozzarella cheese
1 cup grated parmesan cheese

Preheat oven to 375 degrees. Heat heavy large saucepan over medium heat. Add sausage, onion, and garlic, and saute until sausage cooked through, about 10 minutes, breaking up meat with back of spoon. Add tomatoes with juice to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto sauce. Season with salt and pepper.

Lightly oil 13 x 9 glass baking dish. Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Mix gently until spinach is wilted. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over top. Bake until sauce bubbles and cheese melt, about 30 minutes.

Beet greens and rice gratin

This is another one of those dishes that's good either hot or cold.

Notes: I used mozzarella instead of Gruyere (and added more Parmesan), and I skipped the blanching/steaming set. I just threw the raw beet greens directly into the pan with the onion and garlic and let them cook until wilted.

From the New York Times:

1 generous bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
Salt to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 eggs
1/2 cup low-fat milk (2 percent)
Freshly ground pepper
1 cup cooked brown rice, arborio rice or Calrose rice
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
2 tablespoons freshly grated Parmesan
1/4 cup bread crumbs (optional)

Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.

Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.

In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.

Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.

Arugula and pea greens salad with balsamic dressing

Who knew a simple salad could be so delicious? The tenderness of the pea shoots perfectly balanced the bitterness of the young arugula. I threw in some parmesan and some cherry tomatoes, too, just because.

This balsamic dressing is thicker than I'd normally make, but then it clung nicely to each individual leaf. Be sure to use your hands to gently work it into the salad.

2 tablespoons balsamic vinegar (aged)
2 tablespoons olive oil
1/2 tablespoon stone ground mustard
1 tablespoon honey
1/4 teaspoon kosher salt
Fresh ground pepper

Add all except olive oil into a bowl. Mix, then whisk in olive oil slowly to emulsify.

Frittata with brown rice, peas and pea shoots

Mmmm, fresh peas. The brown rice adds a really nice texture to this.

From the New York Times, reprinted below:

1 pound fresh peas, shelled (about 3/4 cup)
6 ounces pea shoots (1/2 big bunch), curly tendrils removed and discarded
2 tablespoons extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
2 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1 cup cooked brown rice, long-grain or short-grain (may substitute cooked basmati or jasmine rice)
7 eggs
2 tablespoons milk

Steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 to 3 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea shoots and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.

Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Stir in the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.

Beat the eggs in a large bowl. Add about 1/2 teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.

Heat the remaining oil in a 10-inch, preferably nonstick pan over medium-high heat until a drop of egg sizzles and sets within seconds of being added to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.

Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot or warm or at room temperature.

Some notes: I didn't bother steaming the tendrils, I just chopped and added. (Which means I didn't add any water, either.) I didn't make the frittata on the stovetop, either; I set it up in a cast-iron skillet and baked it at 400 until the center was no longer jiggly. 

Spring pea risotto with pea tendrils

The restaurant got some first-of-the-season spring peas in last week, so naturally I had to have some. I brought home two pounds of peas (which, shelled, was about two cups of peas) and a box of pea shoots.

Pea shoots (or tendrils, or vines, or whatever you want to call them) are like pea-flavored microgreens. They're tender and delicious, and can absolutely be eaten on their own if you so desire. I plan to make a very decadent salad with the rest of them later in the week.

This risotto is very similar to this one with peas, zucchini, and bacon, but without the zucchini and bacon. Throw the raw peas in at the last minute, with the butter and parmesan. You want them to still have a slight pop. Scatter pea shoots around the top, and enjoy the taste of spring.

Spinach and cheese quinoa casserole

This is a great thing to make when there's not much left in the house--quinoa from the pantry, a box of frozen spinach from the freezer, some odds and ends of cheese.

Reprinted below:


1 1/2 cups dry quinoa
3 cups chicken broth
1 red bell pepper, chopped (I left this out, didn't have one)
3 green onions, chopped (I substituted a shallot)
1 tsp minced garlic
1 box chopped frozen spinach, defrosted and all liquid squeezed out
1 tbsp canola oil
1 cup milk
2 cups grated cheddar cheese (I threw in some goat cheese as well)
1 cup Panko breadcrumbs
1/2 cups grated mozzerella cheese (Used gruyere instead)
1 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper

In a large saucepot over medium high heat, add the oil. Once hot, add the chopped bell pepper, scallions and spinach and saute for about four minutes—just until bell pepper has started to soften. Add the garlic and continue sauteing for another 30 seconds. Add quinoa to the pot, followed by the chicken broth, salt, dry mustard and pepper. Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Now, add the grated cheddar cheese and milk. Stir to combine then pour into a greased 9 x 13″ casserole dish. In a small bowl, combine the Panko and the mozzerella cheese. Sprinkle on top of casserole and bake for about 30 minutes at 375 until golden. Let cool for 10 minutes before serving (or not).

Warm golden beet salad with greens and almonds

From The Kitchn, reprinted below: 

1 bunch golden beets, roasted, peeled and cubed

The beet greens

Olive oil
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers

Chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

Toss the beet pieces with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

Farfalle with golden beets, dandelion greens, and goat cheese

Golden beets are so pretty. And yummy. I found three enormous ones on sale the other day, so I roasted them and then decided what to do with them. The beet greens were looking a little wilty, and I had a bunch of dandelion greens that was starting to look gross, so I combined the two in this dish and added most of a log of goat cheese. Delish.

1 box farfalle (or other pasta shape)
2 large golden beets, roasted, peeled and chopped
1 bunch beet greens, chopped
1/2 bunch dandelion greens, chopped
1 cup toasted pine nuts
3/4 log goat cheese
2 shallots
2 cloves garlic

Finely dice the shallots and garlic and saute gently in olive oil until the shallots are soft. Add the greens and cook until wilted. Meanwhile, cook the pasta. Combine the cooked, drained pasta with a little of the pasta water with the greens, toasted pine nuts, and goat cheese. Stir until combined. Salt to taste.

Kale and mint salad with spicy peanut dressing

There are only so many mint juleps you can drink, so now I have most of two bunches of mint to use up. Fortunately, that shouldn't be hard.

I used regular (not lacinato) kale in this, and left out the pomegranate molasses (didn't have any).

From Food52, reprinted below:

1 bunch (large) lacinato kale, chopped very small, almost minced
1 cup fresh mint, minced
1 cup walnuts, chopped
3 tablespoons smooth natural peanut butter
3 tablespoons warm water
3 tablespoons rice wine vinegar
1 tablespoon pomegranate molasses
1 tablespoon soy sauce
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flakes

Toss the chopped kale, chopped mint and the walnuts together. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. Toss the dressing with the salad.

This makes an excellent wrap filling, as well.

1.  

Carrot greens tea

I rescued a bunch of carrot tops from a box headed for the dumpster at work. Some went into a white bean soup. One bunch became carrot greens tea, which is supposed to be very good for your kidneys.

It's just boiling water poured over the greens, let sit for a few minutes. I let the water sit until it was tepid, and the flavor was a little strong for my taste. (Although reheated, with honey, it was fine.) It tasted like carrots and greens and garden dirt all in one.

I didn't notice any difference in my kidneys. But it was a fun experiment. My recommendation with carrot greens is still to use them in soups.

Kale and avocado salad with lime-Sriracha viniagrette

You know I can't resist a good raw kale salad. This one has avocados (2 for $1, on sale) and a lime-Sriracha dressing. Yum, yum!

Salad:
1 head of kale, stripped from the stems and torn into pieces
2 avocados, peeled and diced
Salt and pepper

Dressing:
Juice of 1 lime
2 teaspoons Sriracha (or more to taste)
Olive oil

Mix the lime juice and Sriracha together, then drizzle in olive oil while whisking until an emulsified dressing is formed. Add Sriracha to taste. Pour over the salad, then using your hands, massage the dressing into the kale. Let sit for at least an hour. Add salt and pepper and serve.

Kale salad with apples, pecans, goat cheese, and dried cherries

Man, I love a good kale salad. Especially some lovely red kale.

1 bunch kale, stripped from the stems and torn into pieces
1/2 cup toasted pecans
1 Granny Smith apple, cored and cubed
1/2 cup dried cherries (or cranberries)
2 oz goat cheese

Dressing:

3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Sea salt and freshly ground pepper, to taste

Toss everything together, add the dressing, and toss well again. Let sit for 10-20 minutes before eating.

Quinoa salad with apples and sweet potatoes

Spring actually is right around the corner, the weather notwithstanding, which makes me want to eat green, healthy things. However, the lettuces at the supermarket are still looking limp and tasteless, so I'm attempting a spring-like salad out of winter ingredients. To wit, this quinoa salad. I've made a quinoa salad with sweet potatoes before, but this one feels spring-ier to me.

Note: I'm not a huge fan of raw onion, so I left it out and used scallions instead.

From Food and Wine:

1/2 cup extra-virgin olive oil
1 1/2 cups quinoa
Salt
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup apple cider vinegar
2 large Granny Smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 packed cups baby greens, such as arugula or kale (about 6 ounces)

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.

Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Raw mustard greens salad, take 2

I've made this raw mustard greens salad before, but I think I like this one better. The Parmesan and soy/anchovy notes give the salad a really nice Caesar-dressing-like savoriness, and you can fix it ahead of time. The more the greens sit with the dressing, the less sharp and peppery they will be.

2 bunches mustard greens
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 tablespoon soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional, but really nice)
1/2 teaspoon freshly ground pepper

Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

Spinach dal

This is the perfect way to use up a big plastic box of spinach about to go bad, and half a bag of lentils.

I doubled the recipe, used green lentils, fresh spinach (well, fresh-ish), and no chiles.

From VeggieBelly:

1 teaspoon vegetable oil
¼ teaspoon cumin seeds
1-2 green chiles, slit (optional)
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 plum tomato, chopped
1 cup yellow lentils
¼ teaspoon turmeric powder
Salt to taste
2 tablespoon heavy cream
1 cup fresh, washed, baby spinach leaves or red choy leaves, packed tightly

Heat oil in a medium sauce pan. Add the cumin seeds. When they sizzle, add the green chile if using, and stir 30 seconds. Then add onion, garlic, and tomato. Stir on medium heat till they are soft, about 5 minutes. Add the lentils and turmeric and stir 2 more minutes.

Pour 3 cups water and add salt to the lentils. Bring to a boil. Then reduce heat to a simmer. Place a lid on the saucepan and cook till lentils are done, about 15 minutes. Using the back of a wooden spoon, lightly mash the dal, so that the tomatoes and onion pieces are mashed into the lentils. Add the heavy cream and spinach leaves. Stir the spinach leaves into the dal till they wilt, about 1 minutes. Add more water to the dal, if needed.

Serve hot with rice, rotis or bread.

Lentils with kale and butternut squash

This can either be a hot dish or a cold dish/salad.

1 butternut squash, peeled, roasted and cubed
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup lentils
1 1/2 teaspoons red wine vinegar, plus more to taste
2 tablespoons olive oil
1 carrot, diced small
1 rib celery, diced small
1/2 onion, diced small
1/4 teaspoon dried red pepper flakes
1/2 pound chopped kale, about 6 cups
1 clove garlic, minced

Place the lentils in a medium saucepan and cover with water by 2 inches. Season generously with salt and bring just to a boil. Reduce to a simmer and cook until the lentils are tender but firm, about 20 minutes. Drain, rinse well, stir in the vinegar and salt and pepper to taste. While the lentils are cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the carrot, celery, onion and dried red pepper flakes, and cook until the onions and celery are translucent, about 5 minutes. Rinse the kale under water and add it, still dripping, to the skillet in heaping handfuls. Add the minced garlic and salt to taste, and stir to mix well. Cover the pan, leaving the lid ajar, reduce the heat to low, and cook, stirring occasionally, until the kale is very soft, dark and frazzled looking, about 30 minutes. It should be very sweet. Stir the lentils into the cooked kale, taste and adjust seasoning for salt, pepper and vinegar. Gently stir in about 2 cups of the roasted squash before serving, snd sprinkle with cumin

Kale salad with bacon,butternut squash and toasted almonds

I adapted this recipe from Bon Appetit. I used half a head of kale, and supplemented with mixed mesclun greens. I used half a butternut squash, too.

I have to say, this was the tastiest salad I've had for a long time.

8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 medium shallot, minced
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 cups roasted and cubed butternut squash
1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
4 pieces of bacon, cooked, and torn into pieces
3/4 cup whole almonds, toasted, coarsely chopped
Parmesan (for shaving)

Whisk oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Meanwhile, heat 1 tablespoon oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Add squash, bacon and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Baked shells with spinach and cheese

Essentially baked ziti, with mini shells and a bag of frozen spinach. All the flavors of lasagna, with none of the effort.