Sauteed Spinach

The key here is brief exposure to heat, so that the leaves are bright green and retain some of their crisp texture.

Prep time:  5 minutes
Cook time:  5 minutes

INGREDIENTS
3 TB olive oil
2 cloves garlic, slivered
12-16 oz spinach, washed and dried.
1 teaspoon fresh lemon juice
freshly ground black pepper
salt to taste

DIRECTIONS
Heat the olive oil in a large skillet or saute pan over medium high heat. Cook the garlic for 15 seconds, then add the spinach.  Cook for a minute, stirring, or until spinach is just beginning to wilt.  Remove to plates, drizzle with lemon juice, sprinklw with pepper and salt, and serve.

Photo and Recipe by Tod Dimmick

Vegetable Stew with Greens and Carrots

On the day I made this hearty soup, the high temperature was 4 degrees.  This hearty bowl of goodness proved equal to the task.

Prep time:  15 minutes
Cook time:  30 minutes
Serves:  6-8

INGREDIENTS
1 1/2 cups brassica greens, coarsely chopped (kale, young broccoli leaves, cabbage, etc)
8 cups chicken or vegetable stock
2 cups tomato sauce
4 carrots shredded with a mandolin, yielding about 2 cups.
1 cup uncooked pasta, your favorite
1/2 cup whole wheat cous cous, dry
2 packed cups fresh baby spinach leaves
3 tablespoons sliced almonds for garnish (optional)

DIRECTIONS
Saute greens and set aside.

Heat stock and tomato sauce to a simmer.  Add the carrots and simmer 5 minutes.  Add the pasta, and simmer 7 minutes or until beginning to soften.  Add cous cous and cook another 3 inutes, stirring.  Add the spinach, stir and cook for a minute, or until pasta and cous cous are done.

Serve with garlic toasts.

Photo and Recipe by Tod Dimmick

Omelet with Spinach & Arugula

The tart crunch of arugula,  earthy spinach, and the creamy richness of eggs & buttermilk.  Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1 1/2 cups fresh spinach (coarsely chopped if using large leaves)
2 eggs
3 tablespoons buttermilk
3 tablespoons (or more!) shredded Parmesan cheese
1/2 cup fresh arugula
SaltPepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the spinach, stirring occasionally, for 2 minutes or until spinach is just wilted.

While spinach is cooking, whisk the eggs in a large bowl, then whisk in the buttermilk.

When the spinach is ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, followed by the spinach and the arugula.  Using a spatula, gently fold the opposing side over the cheese.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

An omelet like this is the perfect thing for breakfast.  Or lunch.  Or dinner...

Photo and Recipe by Tod Dimmick

Pasta with Monkfish and Tomatoes

Photo and Recipe by Tod Dimmick









Rich, buttery monkfish complements the other ingredients in this flavorful pasta.  The liquid released by the tomatoes, and the fish, forms a delicious sauce.

Prep time:  20 minutes
Cook time:  20 minutes
Serves:  6-8

INGREDIENTS
1 pound shaped pasta, such as macaroni, rotelle, or rigatoni.  I used whole wheat here.
3-4 tablespoons olive oil
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper (optional)
2 pounds monkfish fillets, cut into 1/2 inch chunks
1 pound grape tomatoes, sliced in half lengthwise
1 packed cup fresh coarsely chopped spinach
Salt and pepper for seasoning
Parmesan cheese to garnish (optional)

DIRECTIONS
Cook the pasta according to package directions.

While pasta is cooking, heat the oil in a large skillet or saute pan over medium-high heat and cook the garlic, crushed red pepper, and monkfish chunks for 1-2 minutes, stirring.  Add the tomatoes and cook for another 2 minutes, or until the fish is cooked.  Turn off the heat.

When the pasta is done, drain and mix the pasta and the spinach into the monkfish in the skillet, being sure to coat the pasta with the pan juices.  Serve hot, seasoning to taste with salt, pepper, and Parmesan if using.

This pasta dish will pair well with a range of wines, from rich white wine (such as an oaked California Chardonnay) or a dry rosé, to even a light bodied red.

This recipe makes enough for company.  It can be halved.

Variations:  Try with fresh basil in place of (or in addition to) the spinach.

Macaroni with Peppers, Spinach & Mushrooms

 












Mushrooms bring umame (a hearty, meaty flavor) to this vegetable-intensive entree.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

INGREDIENTS
1 pound whole wheat macaroni (or your favorite pasta)
2 Tablespoons + 3 Tablespoons olive oil, separated
1 tablespoon butter
1 clove garlic, crushed
8 ounces sliced oyster mushrooms (or your favorite)
2-3 cups fresh spinach, frozen spinach, or cooked hearty greens (kale, collards, etc)
salt to taste
pepper to taste
shredded Parmesan cheese for garnish

DIRECTIONS
Cook the pasta. While pasta is cooking, heat 2 TB  olive oil in a skillet over medium heat and cook the garlic for 1 minute, stirring. Add the peppers and cook for another 3 minutes. Add the mushrooms and spinach and cook, stirring, for 4-5 minutes or until peppers are tender crisp and spinach is wilted.

Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Photo and recipe by Tod Dimmick

Ricotta Stuffed Zucchini

Photo:
Tod Dimmick















Stuffed Zucchini is easy to make, it just takes some planning for the oven time. For a little commentary on Zucchini, click below.


Prep time: 15 minutes
Cook time: 30-45 minutes
Serves: 4

2 large zucchini, washed and sliced lengthwise
2 cups chopped arugula or spinach
1 container (16 oz) ricotta cheese
2 eggs
1/4 cup Parmesan cheese
2 onions, sliced thin and sauteed until caramelized
1 tsp. Italian seasoning
1 cup sliced fresh mozzarella, or 1 cup shredded mozzarella

Set up the oven with two racks, and preheat to 400.

Scoop out the seeds of the zucchini and some of the flesh, leaving a hollow space to hold the cheese mixture. Save the scooped out flesh and seeds.

Process the the greens, ricotta, eggs, Parmesan, onions, and Italian seasoning in a food processor equipped with a cutting blade. Add about half of the zucchini flesh and seeds, and process again to a chunky consistency. Fill each zucchini half with 1/4 of the mixture .

Place the zucchini halves, filling size up, in a large baking dish (or two baking dishes). Add water around the squash to a depth of about 1". Carefully slide the baking dishes into the oven and cook for 30 minutes or until the cheese mixture is set and the squash is tender. Top with mozzarella and cook for another few minutes until the cheese has melted.

Note: The round stuffed squash will take longer to cook than the long skinny shape.

Alternatives: This can be cooked without the water bath. Cook time will be quicker, but the squash will end up more brown. You can also omit the eggs, which will make the filling more fluid.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fennel, Cucumber & Fresh Greens Salad

 






A crunchy, savory salad that is hard to stop eating.

Prep time: 15 minutes
Serves: 2-4

INGREDIENTS
1 bulb fennel, thinly sliced
4 cups fresh spinach (or other greens)
1 cup fresh parsley, coarsely chopped
1 cucumber, chopped into 1/4" pieces
1 small sweet onion, chopped into 1/4" pieces
1/4 cup shredded Parmesan cheese (optional)
2-3 TB fresh lemon juice
2 TB olive oil
Salt and pepper to taste

DIRECTIONS
Combine solid ingredients, and toss with lemon juice and olive oil. Season to taste with salt and pepper.

Photo and recipe by Tod Dimmick

Fresh Herb Calzone

Photo:
Tod Dimmick











Crisp crust with an unctuous, savory herbed filling. Yum. I highly recommend whole wheat pizza dough, which adds a terrific nutty crunch to the mix. Trader Joe's stocks it, and it's dead simple to make.

Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4

1 container (16 oz) ricotta cheese
1/4 cup Parmesan cheese
2 cups chopped arugula or spinach
2-4 TB prepared pesto (arugula pesto would work well)
1 package (1 lb.) pizza dough, or the equivalent homemade.

Preheat the oven to 400.

Mix the ricotta, Parmesan, greens, and pesto in a bowl, and set aside. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Place 1/4 of the filling slightly to one side of the center of the dough, and fold the larger side of the dough over to create a bulging half circle. flour a baking tray, and lift the calzone to the tray. Crimp the edges with a fork or with your fingers. Repeat with other balls of dough (you might need two baking trays. Bake for 10-15 minutes or until crust is crisp.

Fancy touch: Make an egg wash by whisking an egg with 2 TB water. When the calzone is on the baking tray, brush the top with egg wash and sprinkle with shredded parmesan before baking. The finished product will now have a dark, glistening surface that will impress your guests.

Tip: If you are using an egg wash, use a little of it on the seam when you fold over the dough, it will help seal in the cheese mixture.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Balsamic Chard

Photo:
Tod Dimmick










The rich, earthy flavor of Swiss Chard pairs perfectly with the sweet acidity of balsamic vinegar.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4

1 large bunch Swiss chard, rinsed and coarsely chopped, stems separated from the leaves.
1-2 TB balsamic vinegar

Place chard stems in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 3 minutes. Add the leaves and steam for another 4-5 minutes or until tender. Distribute to serving plates and drizzle with balsamic vinegar.

This method will also work with spinach.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Quick Cream of Spinach soup

Photo:
Tod Dimmick










This method works well with spinach and other leafy greens like arugula (if you enjoy strong flavor!). Note that this recipe does not strain the soup - a step that makes it truly creamy but of course removes a lot of the actual spinach.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (easily scaled)

3 TB olive oil
1 small onion, thinly sliced
2-3 cups chicken stock (depending on the amount of spinach you've got)
1 large bunch spinach, washed and coarsely chopped
pinch nutmeg
Salt to taste

Heat the olive oil in a saucepan over medium heat and cook the onion for 5 minutes, stirring, or until the onion slices are nicely browned and crisp. Remove the onion with a slotted spoon and drain on paper towels. Add the stock, the spinach, and the nutmeg, and cover, and cook for 5 minutes or until the leaves are wilted and tender. Use an immersion blender, or transfer the spinach and stock to a blender or food processor equipped with a cutting blade, and process the soup to a creamy consistency. Season to taste with salt and quickly reheat if necessary.

Distribute soup to serving bowls, and garnish with caramelized onions. If you want to be really decadent, finish with a dab of sour cream.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Mozzarella-Walnut Spinach Salad

Photo:
Tod Dimmick










This simple salad makes (he says modestly) the perfect lunch.

1 bunch spinach, washed and dried
1 bunch radishes, scrubbed and sliced
1/2 cup fresh mozzarella, cut into 1/2" chunks
1/2 cup toasted walnuts
Your favorite vinaigrette dressing


Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Spring Salad with Warm Bacon Vinaigrette

Photo:
Tod Dimmick











Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4-6

4 slices local bacon
4 TB olive oil
2 shallots, minced
1 clove garlic, crushed or finely minced
4TB balsamic vinegar

1 bunch fresh spinach, washed and dried
3-4 salad turnips with greens, turnips scrubbed and sliced, greens washed and dried
3-4 radishes, scrubbed and sliced
3 TB toasted pecans
Freshly ground black pepper

Cook the bacon in a skillet over medium heat, and drain on paper towels. Pour off the fat (some will remain for flavor, and that's great). Add the olive oil and cook the shallots and garlic for 1 minute, stirring. Turn off the heat. Stir in the vinegar.

Chop the spinach into 1/4 inch pieces.

Place the spinach, turnips, greens, and radishes in a large bowl. Top with the bacon, and pour on the warm dressing. Toss and serve immediately, sprinkling with toasted pecans and black pepper.

Variation: This can easily be made without the bacon.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Spinach

Spinach (Spinacia oleracea), a member of the amaranth family grown for its deep green leaves, is rich is iron, calcium, antioxidants, vitamins K and A and many more vitamins and minerals. It is thought to have originated in Persia (Iran) and traveled over time, appearing in many traditional dishes among different cultures. Spinach plants prefer cool weather and grow best in spring and fall months.

Wash spinach thoroughly as it grows close to the ground and collects soil among its leaves. To clean, soak spinach leaves in a bowl of cool water for a bit, swish it around, and then rinse, repeating two or three times. If you are going to use it raw in salads, try drying it in a salad spinner or colander. To cook, trim thick stems first. Quickly boiling it makes it sweeter by reducing the oxalic acid found in spinach. Or, try sauteeing it in olive oil with garlic, adding lemon juice and parmesan cheese if desired. Spinach can also be baked on pizza, added to omelets or quiche, soups, stews, pasta dishes, or eaten fresh in salads. It's a super versatile, nutritious and yummy food, once you are able to shed the childhood memories of eating that dark, slimy stuff from the can. Store spinach unwashed in a loose plastic bag in the fridge, for up to a week.

Less-Than-a-Minute Spinach
1 lb. fresh spinach leaves, washed thoroughly
1 TBS olive oil
1 garlic clove, minced
1 tsp lemon juice
salt and pepper to taste, parmesan cheese optional
First bring a pot of lightly salted water to a boil, then add spinach. Cook for one minute or less, drain, squeeze out extra moisture and toss with remaining ingredients.

Spinach and Sun-Dried Tomato Frittata

• 2 teaspoons olive oil
• 1 small shallot or onion, chopped
• 1 cup packed fresh spinach, chopped
• 4 eggs
• 8 sun-dried tomato halves, chopped
• 1/2 cup grated Asiago or Parmesan
  
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat a baking dish with cooking spray. Heat oil in a pan over medium heat. Cook shallot 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Pour into baking dish; bake until firm in the center, around 20ish minutes.