Spinach. I really do love spinach. And I'm not sure why exactly because on it's own it doesn't carry a lot of noticeable flavor. But it makes me feel good. Lately I've been craving greens and thankfully some of our razzle dazzle and curly spinach wintered over. In the photo you can see some small new spinach starts planted between the grown spinach.
We like to make big spinach salads and top with whatever veggies, seeds, and fresh or dried fruit we have. Tonight I'm sauteing cubes of tofu in soy sauce until brown, to add protein. So tonight's salad will have spinach, diced carrot and celery, sunflower seeds, raisins, homegrown sprouts and tofu, all piled up pillowy and tall, drizzled with Newman's lite honey mustard dressing. Homemade bread on the side. Yum.
Here's a few other spinach recipes I'd like to try:
Garlicky greens (can use spinach or kale)
Indian-Spiced Lentils with Spinach (also uses another springtime favorite, rhubarb)
Spinach with Shiitake Mushrooms (I would probably substitute some of our dried hot peppers for the piment d'espelette, and use a mixture of butter and olive oil to sauté the shallots and mushrooms.)