Pandora’s Box of Mofo
Dapple Dandy Pluots, Honey Crisp Apples, Kiwi Berries, Shinseki Pears, Rainbow Carrots, Broccoli, Spinach, Tuscan Kale, Delicata Squash, Leeks, Klamath Pearl Potatoes, Red Beets.
That’s my haul from New Roots this week. I put everything into the (freshly scrubbed) kitchen sink and fill it with cool water and a few tablespoons of baking soda. After a brief soak and rinse, everything comes out squeaky clean.
But it’s hard work chopping and spinning dry the spinach and de-veining the monster kale leaves, not to mention finding a home in the fridge or fruit bowl for all the rest of the goodies, so dinner tonight will be a favorite go-to quickie recipe from The Vegetarian Mother’s Cookbook:
Spinach, Mushrooms and Pine Nuts
2 TS olive oil
2 cloves garlic
1 C sliced mushrooms
8 C washed and chopped spinach leaves
1/4 C pine toasted pine nuts
Heat oil in skillet. Saute garlic and mushrooms until mushrooms are juicy, about 8 minutes. Toss in pine nuts to toast. Add spinach and saute until wilted. Season with salt and pepper. (Or a dash of tamari sauce – that’s how I like it!)
We eat this over basmati rice or couscous. This recipe also rocks with kale or chard, just adjust the cooking time. All told, this takes about 15 minutes to make, with the rice bubbling away at the same time.
I really need to double this recipe so there are leftovers for lunch tomorrow. I never remember to double for lunch.
