Perfect Spinach

Photo and Recipe From: Julia's Album

Ingredients:

2 Tbsp olive oil

16 oz spinach fresh

3 garlic cloves, minced

1/4 whole lemon (freshly squeezed lemon juice)

2 Tbsp lemon zest or peel

salt and cracked pepper

Instructions:

1. Heat olive oil in skillet on medium heat. Add garlic when the oil is hot, and saute for about 1 minute to release the flavor, constantly stirring to keep from burning.

2. Add spinach, a handful at a time, and adding another handful as spinach wilts, and cook, uncovered, on medium-high heat for only 1 minute, constantly stirring, uncovered.

3. Remove from heat and cover. Let it sit for 2-3 minutes. Uncover, and mix. 

Squeeze just a touch of fresh lemon juice right out of the lemon

 (using about a quarter of small lemon), and stir to combine. 

Do not use bottled lemon juice (it's too acidic).

4. Taste spinach, and add pinch of salt, if needed and fresh cracked pepper. 

Top with lemon zest.

Atkilt

Photo from and recipe slightly adapted from: Nom Nom Paleo

Ingredients:

2 Tbsp butter

2 Tbsp olive oil

1 medium onion, diced

1 small green cabbage, cored and cut into 1-inch cubes

4 medium carrots, cut into 1-inch rounds

3 tsp kosher salt, divided

1¾ lb white potatoes, cut into 1-inch cubes

2 tsp ground turmeric

1 tsp ground cumin

1 tsp freshly ground black pepper

Directions:

1. Heat butter and oil in large saucepan over med-high heat.

Add onions, cabbage, carrot, and 2 tsp salt; stir, then cover and let cook 10 mins.

2. After 10 mins, add potatoes, remaining 1 tsp salt, tumeric, cumin and pepper.

Stir, cover, decrease heat to med-low and cook additional 30 mins, 

or until all veggies are fork-tender.

Kik Alicha

Photo from and recipe slightly adapted from: The Taste Space

Ingredients:

1 or 2 large red onions, finely chopped

1 Tbsp oil

6 garlic cloves, minced

1 tsp fresh ginger, minced

2.5 cups water

1/2 tsp turmeric

3/4 tsp salt

freshly ground pepper, to taste

1/2 green chili, deseeded and minced (optional)

1 cup yellow split peas, soaked overnight and rinsed

Directions:

1. In large saucepan over med-low heat, heat oil and cook onions, stirring occasionally, until they begin to soften.

2. Add garlic and ginger and saute until fragrant, about 1 minute. 

Add water, turmeric, salt, pepper, and the optional chile. Cover and bring to a boil.

3. Add split peas, return to boil and partially cover; reduce heat and maintain simmer until the peas have softened, around 45-60 minutes. Watch to see if you need to add more water. 

Mash peas if you desire. Serve warm.

Red Lentil and Sweet Potato Curry & Socca

Recipe and Photo from: Food Fitness Fresh Air

Ingredients for Curry:

2 Tbsp. olive oil

1 lg. sweet potatoes, diced

1 onion, chopped

2 Tbsp. ginger, minced

3 cloves garlic, minced

1 1/2 cups lentils

1 (28 oz.) can tomatoes

3 cups water

1 1/2 tsp cinnamon

1/4 tsp. cloves

1 tsp. coriander

2 tsp. paprika

1 tsp. smoked paprika

1 tsp. salt, plus to taste

2 cups spinach

1/2 cup cilantro, chopped

Directions for Curry:

1. Heat olive oil over medium high. Add sweet potato and onion and saute for 6 minutes. 

Stir in ginger and garlic, and saute another 1-2 minutes, until fragrant. 

Add lentils, tomatoes, water, spices and salt.

3. Cook for 35-45 minutes over medium-low heat, stirring occasionally, 

until lentils are soft and mixture begins to thicken. 

Stir in spinach, and let cook for another 3-5 minutes, until spinach is wilted.

Ingredients for Socca:1 cup garbanzo bean flour

1 cup water

 tsp. + scant 1/2 tsp. salt

1 1/2 Tbsp. olive oil

Directions for Socca: 

1. Preheat oven to 400F. Combine all ingredients in a bowl, and set aside for at least 5 minutes. 

While waiting, heat large cast iron skillet in oven for 5 minutes. Remove, and lightly coat with oil.

 Pour in socca batter and gently spread to distribute evenly.

2. Bake 10-15 minutes, or until top begins to brown, and dough is cooked through. 

Remove from pan, and cut into triangles. Repeat if making a double batch. 

Serve with lentils, and top with cilantro.