Tag Archives: spinach
Paired with a quick asparagus appetizer, this Green Garlic Soup and Fennel-Barley Salad made a wonderful vegetarian 3-course meal. I made this for an old roommate who came to visit last night; were stuffed but happy and feeling good. Our fourth course was chocolate-covered honey cake with sliced mango.
Green Garlic Soup Recipe
~1lb green garlic, sliced roughly
2 T butter or olive oil
1/2 C dry sherry
1 large turnip, roasted or boiled
3-4 cups spinach
8 cups vegetable or chicken broth
salt & pepper
In a soup pan, warm the oil or butter over medium high heat. Add the green garlic, cooking until nearly tender and beginning to color. Add the sherry and cook 3-4 minutes until no brash smell remains. Add salt, and the broth, and bring to a simmer. Add the turnip and the spinach, cooking 1-2 minutes more. Puree in a high powered blender or by another method, being sure to go in batches if needed to avoid a mess. Adjust the seasoning, adding some sherry or wine vinegar if needed. Serve with delicious croutons and garlic chives on top.
Fennel Barley Salad Recipe (with roast radishes and flageolet beans)
1.5 C cooked pearled barley
1/2 head fennel, sliced very thinly
1 C flageolet beans, cooked, or other salad bean
9-12 stem on mix of easter egg radishes, french radishes, or petite turnips, roasted whole and sliced in half
3-4 C mixed tender salad greens
3-4 T Fennel Citrus Dijon Salad Dressing
2 T olive oil
On high heat, fry the cooked barley in olive oil until grains separate easily and everything is warm. Add the fennel for 1 minute, then turn the heat off and add the radish mixture and beans to the pan. Toss well. In a large bowl, dress the salad greens generously in dressing. Add the warm barley mixture and toss. Serve!
Fennel-Citrus Dijon Salad Dressing Recipe
1 T dijon
1/4 C fennel fronds
Juice of 1/2 large orange
Zest of 1/2 an orange
1 T honey
1 T olive or sunflower oil
2 T apple cider vinegar
Blend all ingredients very well. Stores for up to a week in the refrigerator.
An easy weeknight meal, greens and beans make a healthy, nicely balanced snack or meal. You can always add more meat or greens to suit your taste & dietary needs.
Vallarta Beans from Rancho Gordo (or other small-medium size firm bean)
2 Cups spinach per serving
1 inch cube smoked pancetta per serving, diced (can use regular pancetta too)
Prep the beans by soaking for 6-8 hours in room temperature water. Strain and put the beans in a large pot, cover with 3 inches of water and simmer for 1-2 hours; do not boil, do not let the pot run dry. Strain and you can reserve for up to a week in the refrigerator. Use 1/2 cup cooked beans per serving.
Fry the pancetta in a medium hot pan; when beginning to brown add the beans and cook until hot. Add the spinach and cook until wilted; serve.