Carrot and Spinach Curry

3 medium carrots, cut into 1⁄4-inch rounds 

1-inch knob fresh ginger, peeled and grated 

2 cans low-sodium chickpeas, drained and rinsed

1 can full-fat coconut milk

1⁄4 cup red curry paste

1⁄2 teaspoon fine salt

1 tablespoon sugar

2 packed cups fresh spinach leaves

1 tablespoon fresh lime juice

Cashews and crushed red pepper for garnish  

Add the carrots, ginger, and 1⁄2 cup water to a large pan over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are almost fully tender. Add more water, if necessary, 1 tablespoon at a time, to keep the carrots cooking. Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.

Increase the heat to high and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for about 5 minutes or until the chickpeas and carrots are tender and the sauce has slightly thickened. Stir in the spinach and lime juice, and remove the pan from the heat, stirring until the spinach is wilted. Taste and add any extra lime juice or salt, if desired. Garnish with crushed red pepper.

Spinach and Kale Salad With Shallot and Mustard Vinaigrette

Shallot and Mustard Vinaigrette

1 shallot, minced

2 tablespoons white wine vinegar

2 heaping teaspoons Dijon mustard

¼ teaspoon salt

½ teaspoon coarsely ground black pepper

1 cup extra-virgin olive oil, more to taste

Mix all the ingredients together and whisk vigorously or blend. Can be kept in  fridge for one week.

Spinach and Kale Salad with Feta Cheese

1 bunch of red Russian kale

1 bag of spinach, washed and rough chopped

1 cippolini onion, sliced thin

6 oz feta cheese, diced

Remove stem from kale and rough chop then toss together with chopped spinach and sliced cippolini onion. 

Drizzle salad dressing into bowl of ingredients and then lightly toss. 

Add feta to the salad and serve. 

Rainbow Chard and Spinach Gratin

1 bunch swiss chard

1 bag of spinach (chopped)

2 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

1 tsp fresh thyme leaves

Kosher salt and pepper

1/2 cup grated gruyere or parmesan

3 large eggs

1 cup cooked quinoa

Preheat the oven to 375˚F.

Wash the greens well and remove and save chard stems. Dice the reserved chard stems and set aside. 

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the diced chard stems, thyme, and a generous pinch of salt. Continue cooking until the vegetables are tender. Add the greens and garlic and cook for about 2 minutes until the greens release their moisture. Remove from heat, strain off any excess liquid and sprinkle with kosher salt and black pepper.

Beat the eggs in a bowl, then stir in the vegetables, cheese and quinoa. Place a little olive oil in the bottom of a 2-quart baking dish and coat the bottom and sides lightly with the oil. Pour the egg and vegetable mixture into the dish and distribute it evenly along the bottom. Drizzle the remaining tablespoon of olive oil on top.

Bake for 25 minutes, or until the top is browned and the sides are bubbling gently. Serve.

Creamy Spinach and Garlic Scape Pasta with Asparagus

1 bunch garlic scapes sliced into thin cross sections. 

¼ lb of spinach, washed and rough chopped

½ lb asparagus, cut into bite sized pieces

1 lb pasta

1 pint heavy whipping cream

½ cup white wine

½ cup shredded parmesan cheese

2 Tbsp olive oil

Salt and pepper to taste

Start pasta water boiling with a little bit of salt. Cook pasta until al dente.

Sauté asparagus for 3 minutes, then remove from the pan.

Add Garlic Scapes and sauté until they are aromatic 1-2 minutes then deglaze pan with white wine and reduce until liquid until almost gone. Then reduce heat to low and cream.

Cook on low until the cream is reduced by half then add the spinach. Continue to cook over low heat until cream is reduced by half again. Stir frequently so no burning happens in the bottom of the pan.

Once desired consistency is reached, turn off the heat. Add the cooked asparagus to the creamy spinach mixture. Add the Parmesan cheese and season to taste. 

Fold pasta into sauce and enjoy.