Spinach-Zucchini Soup

This light soup is full of sunny flavors like lemon, zucchini, and dill. Serves 6.




Ingredient List:

• 1 1/2 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 1 medium zucchini, cut into 3/4-inch pieces (2 cups)
• 2 cups low-sodium vegetable broth
• 1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained
• 4 cups baby spinach (4 oz.)
• 2 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 4 tsp. finely chopped mint leaves

Instructions:

1. Heat oil in large saucepan over medium heat.
2. Sauté onion 3 to 5 minutes, or until translucent.
3. Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
4. Add vegetable broth and 2 cups water, and bring to a boil.
5. Stir in beans and spinach, and return to a boil.
6. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted.
7. Stir in lemon juice, zest, and mint.
8. Season with salt and pepper, if desired.

Vegetarian Times Issue: September 1, 2009 p.51

Creamy Spinach Potage

Sweeter, creamier and more flavorful than white potatoes, parsnips form the ideal vegetable base for a French potage, or thick, creamy soup. Choose small to medium parsnips that are heavy for their size, and slice them in uniform pieces for even cooking.


Ingredients:
2 tsp. olive oil
1 large onion, chopped (about 1 1/2 cups)
1 stalk celery, sliced (about 1/3 cup)
2 low-sodium vegetable bouillon cubes
1 1/2 lb. parsnips, peeled and sliced (about 4 cups)
3 cups baby spinach
1/3 cup low-fat plain yogurt
2 Tbs. low-fat milk or plain soymilk

Directions:
1. Heat oil in large pot over medium heat. Add chopped onion and celery, and cook 2 to 3 minutes, or until vegetables are softened. Add 6 cups water, vegetable bouillon cubes and parsnips. Bring to a boil. Reduce heat to medium-low, then cover and simmer 20 to 25 minutes, or until parsnips are tender.

2. Increase heat to medium-high, and stir in spinach. Cook 1 minute, or until spinach wilts but is still bright green.

3. Transfer soup in batches to blender or food processor, and purée until soup is smooth. (Or purée soup in pot using an immersion blender.) Season soup to taste with salt and pepper. Return soup to pot, and keep warm. If making soup ahead of time, refrigerate it until an hour before you plan to serve it, then warm soup over medium heat, but do not boil.

4. Just before serving, whisk yogurt and milk in small bowl until smooth. Serve bowls of soup topped with dollops of yogurt mixture.

Creamy Spinach Potage [Vegetarian Times]

Spinach, Grapefruit and Almond Salad

Ingredients
For the vinaigrette:
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1 tablespoon finely chopped shallots
1/3 cup olive oil
salt to taste
freshly ground black pepper

For the salad:
1/2 cup slivered almonds
4 cups spinach, cleaned and torn into bite-size pieces
1 grapefruit, peeled and sectioned

Cooking Instructions
For the vinaigrette:
1. Place all the ingredients in a container with a tight-fitting lid. Shake well.
2. Add the salt and pepper to taste.

For the salad:
1. Preheat the oven to 350°F.
2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.
3. Place the spinach in a bowl and toss with the vinaigrette.
4. Transfer the dressed spinach leaves to a serving plate. Arrange the grapefruit sections on top and sprinkle with the almonds.

This recipe serves: 6
Preparation time: 15 minutes
Cooking time: 5 minutes

Spinach, Grapefruit and Almond Salad [Recipe Brought to you by FoodFit]

Mushroom and Swiss Chard Lasagna

For brands of oven-ready lasagna noodles that contain 12 noodles per box, use 3 noodles per layer. For those with 16 noodles, use 4 per layer. Serves 8.

1 lb. Swiss chard, well rinsed, or 16 oz. frozen spinach
2 tsp. olive oil
1 lb. cremini or baby bella mushrooms, quartered
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1 26-oz. jar marinara sauce
Salt and freshly ground black pepper to taste
1 large egg
1 15-oz. container low-fat ricotta cheese
2/3 cup freshly grated Parmesan cheese
1 8- to 9-oz. pkg. oven-ready lasagna noodles (12 to 16 noodles)
2 cups grated part-skim mozzarella cheese

Bring large pot of water to a boil. Remove stems from Swiss chard leaves; cut stems into 1/2-inch lengths. Cut leaves into 1-inch strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook 3 to 4 minutes, until tender. Drain, rinse under cold water; press out excess moisture.

Heat oil in nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add garlic and crushed red pepper; cook, stirring, about 10 seconds. Transfer to bowl, and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper.

Whisk together egg, ricotta, 1/3 cup Parmesan cheese, salt and pepper in bowl. Put 3 or 4 lasagna noodles in large bowl, and cover with warm water; let soak.

Preheat oven to 400F.

Spread about 1/2 cup marinara sauce in 9x13-inch baking dish coated with cooking spray. Place 3 or 4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times.

Lift soaked noodles from water, pat dry and arrange on top of lasagna. Cover with remaining marinara sauce. Tightly cover pan with aluminum foil. (Lasagna can be prepared ahead to this point, and refrigerated up to 2 days.)

Bake 35 minutes, and then uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake, uncovered, about 15 minutes, until noodles are tender. Let stand 5 minutes before serving.

Mushroom and Swiss Chard Lasagna (Weekly Recipe - April 10, 2007)

Fennel Spinach Soup

Minestra di Finocchio e spinaci.

Ingredients: 4 cloves garlic, chopped fine
2 large Idaho potatoes, peeled and dice
4 tablespoons olive oil
2 large diced carrots, shredded
5 fresh bay leaves
salt and freshly ground pepper to taste
pinch of red pepper
1 pound fennel, diced fine ( leave the green part )
10 ounces corn kernels, frozen if needed
2 pounds spinach, shredded
10 ounces fresh peas, or frozen
2 tablespoons fresh basil or marjoram, chopped

Directions: In a large pot, lightly sauté the garlic and potatoes in the olive oil until golden, add the carrots and sauté 10 minutes longer. Add 6 quarts of boiling water, bay leaves and bring to boil. Add salt, freshly grounded pepper and red pepper and boil for 30 minutes. Add fennel, corn and cook an additional 15 minutes. Then add spinach, peas, and herbs and simmer for another 30 minutes.

Fennel Spinach Soup

Pasta with Beans and Greens

Ingredients:
Vegetable cooking spray
4 cups chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
1 teaspoon dried rosemary leaves
4 cups torn Kale or spinach leaves
1/4 cup raisins
1/2 cup reduced-sodium vegetable broth or water
1 can Navy or Great Northern Beans
8 ounces bow tie pasta, cooked, warm
2 tablespoons toasted pine nuts
2 ounces Parmesan cheese, coarsely shredded
salt and pepper to taste

Directions:
Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.

Add Kale, raisins, and broth or water to skillet; heat to boiling. Reduce heat and simmer, covered, until Kale is wilted, 5-8 minutes. Stir in beans and cook until broth is evaporated, 3-4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese.

Servings: 4 | Cooking Time: Under 30 minutes
Author: Bean Education & Awareness Network

Mustard Leaves Sag, Curry (Sarson ka Saag)

This dish originally comes from the Punjab region of India, but is now popular all over Northern India. During mustard growing season, green fields of Punjab and North India are covered with ‘sarson ke phool’, the yellow mustard flowers. Green leaves of mustard are used like spinach and made into a delicious sag/saag. It is served by many 'dhabas', the roadside truckers restaurants. Serves 4-6

Ingredients:

• 500 gm. ‘sarson ka sag’ (green mustard leaves)
• 100 gm. fresh spinach or palak leaves
• 100 gm. fenugreek or methi leaves (if fresh not available, use 2 tbs. dry 'kasoori methi'
• 2 inch piece ginger, peeled and finely chopped (1 heaped tbs. grated). Pieces of ginger, rather than ground ginger, taste nice in this dish.
• 3-4 cloves garlic, peeled and grated or finely chopped (optional)
• 2-3 green chillies, or to taste, finely chopped
• 1 level tsp. turmeric powder
• Salt to taste
• 2 tbs. maize/corn meal (flour) or makka atta
• 2 tsp. sugar

• For tempering:
• 2-3 tbs. ghee or olive oil
• 1 tsp. cumin seeds
• A pinch of hing or asafoetida
• 2 medium onions (250-300 gm.), peeled and grated or chopped finely.
• 3-4 whole dry red chillies
• 1/4-1/2 tsp. chilli powder (to taste)

Instructions:

• Clean and wash mustard, fenugreek and spinach leaves well. Drain and chop roughly.
• Boil the leaves with garlic, ginger, green chillies, turmeric, salt and a little water for 20-30 minutes. You can pressure cook them for 4-5 whistles/pressures/minutes. Turn heat off and cool.
• Place in a blender, along with corn flour, and grind to a paste.
• Cook in a pan for a further 10-15 minutes, with the lid closed (it splashes a lot), until it is bubbling gently.

• Tempering or tarka:
• Heat ghee or oil in a tarka ladle or small pan.
• Add cumin seeds and asafoetida and wait for seeds to splutter or turn brown.
• Add onions and fry until nicely browned. Add whole red chillies and chilli powder, stir quickly with a small spoon and pour over the hot sag.
• Serve hot, with Makka Roti (corn bread) or Tandoori Roti or Missi Roti and a piece of jagary or gur, with lashings of fresh butter.

Note: If you can't get hold of mustard leaves, fresh 'cabbage greens' leaves are a good substitute.

by: Mamta Gupta

Spiced Cauliflower with Spinach

1 kg cauliflower
3 tbsp vegetable oil
2 onions, finely sliced
2 garlic cloves, finely sliced
3 cm knob ginger, shredded
1 mild fresh green chilli
1 tsp mustard seeds
1 tsp ground cumin or cumin seeds
1 tsp ground coriander
half tsp ground turmeric
pinch of cayenne pepper
400g tinned chopped tomatoes
1 tsp garam masala
1 tsp salt
1 tsp sugar
150g baby spinach
2tbsp coriander leaves

cut the cauliflower into small florets and blanch for 3 mins. Drain, reserving 250ml water. Heat 2 tbsp oil in a frying pan and cook the onions gently for 5 mins, stirring. Add garlic, ginger and chilli and cook for 4 mins. In a second frying pan, heat remaining oil and fry mustard seeds until they start to pop. Add cumin, coriander, turmeric and cayenne, stirring well, then cauliflower, tossing well. Add onion mixture, tomatoes, 250ml water, garam masala, salt and sugar and simmer for 10 mins or until cauliflower is tender and sauce is thickened. Pile spinach leaves on top, cover and leave for 5 mins to wilt, then stir through.
scatter with coriander and serve with rice and pickles.

nibb'lous > spiced cauliflower with spinach

Spinach and Onion Pasta

Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 6 servings

1 1-pound box dried spaghetti
1 10-ounce box frozen chopped spinach
2 tablespoons olive oil
2 medium yellow onions, sliced 1/4 inch thick
1 tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
3/4 cup (about 3 ounces) grated Parmesan

Cook the spaghetti according to the package directions. During the last 3 minutes of cooking, add the spinach.

Meanwhile heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon of the salt, and the pepper and cook for 10 minutes. Add the vinegar and cook for 3 more minutes.

Drain the spaghetti and spinach. Return to the pot, add the onion mixture, Parmesan, and the remaining oil and salt. Toss gently to combine.

Real Simple: March 2006

Pasta with Creamy Spinach and Roasted Red Pepper Sauce

Serves 4 -- Egg- and Dairy-free

The striking red-orange hue of this richly flavored sauce contrasts beautifully with the dark green spinach.
10 oz. whole grain pasta (any shape)
2 10-oz. pkg. fresh baby spinach, rinsed
2 12.3-oz. containers firm silken tofu
1 12-oz. jar roasted red peppers with garlic
2 heaping Tbs. small capers, drained

Directions:
1. Bring large pot of water to a boil. Cook pasta according to package directions, until al dente.

2. Meanwhile, put spinach in large, deep skillet or saucepan (cook in batches if necessary) with 2 Tbs. water. Stir greens over medium-high heat until wilted. Cover, reduce heat to low, and cook 1 to 2 minutes more, or until tender. Remove pan from heat.

3. Combine tofu, peppers and 3?4 tsp. salt in food processor or blender; process until smooth and creamy.

4. Drain spinach, gently pressing out any excess liquid. Combine tofu mixture and spinach in pan, stirring to blend. Cook over low heat, stirring often to heat through; do not let boil.

5. Drain pasta, and place on serving plates. Top with spinach mixture, and sprinkle with capers. Serve immediately.

PER SERVING: 370 CAL; 26 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 65 G CARB.; 0 MG CHOL; 1 MG SOD.; 13 G FIBER; 6 G SUGARS

Vegetarian Times: 01-JAN-05 p50