SAAG PANEER

1 teaspoon turmeric
½ teaspoon cayenne
¼ cup olive oil
12 ounces paneer
3 cups spinach leaves
1 medium yellow onion, finely chopped
1 inch ginger, peeled and minced
4 cloves garlic, minced
1 Serrano chile, seeded and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon salt
½ cup plain yogurt


Cut the paneer into bite sized cubes. Whisk the turmeric and cayenne in a large bowl. Add the cubes of paneer and gently toss.

Heat a large skillet over medium heat. Add half the olive oil and all the paneer cubes. Toss the pan after a few minutes. Each piece of paneer should be browned on one side. Fry for another minute or two. Transfer the paneer to a plate and set aside.

Add the rest of the olive oil to the pan. Add the onion, ginger, garlic and serrano pepper. sauté until the onions are lightly browned, 10 minutes.

Add the coriander, cumin, garam masala, salt and two tablespoons of water. Cook, stirring often, until the spices are fragrant, 2 to 3 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add 1/2 cup of water, stir, and cook 5 minutes with the lid off. Transfer to a food processor and puree.

Place the pureed mixture back in the pan. Taste and season with more salt, if necessary.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Stir to combine the spicach with the yogurt. Add the paneer cubes. Turn the heat back on, cover and cook until everything is warmed through, 5 minutes. Serve with naan or cooked rice.

Serves 4

Adapted from a recipe by Aarti Sequeira

SPINACH QUICHE

1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 stick unsalted butter
10 ounces frozen chopped spinach, thawed
Sea salt and freshly ground pepper
6 ounces crumbled feta cheese
8 ounces shredded Parmesan or gruyere
1 (9–inch) frozen deep-dish pie crust (preferably whole grain)
4 eggs
½ cup milk

 


 
Preheat the oven to 375 degrees Fahrenheit.

In a medium skillet, sauté the onion and garlic in butter over medium heat, about 8 minutes. Add the spinach, season with salt and pepper, and cook for 5 minutes. Mix in the Feta and half the Parmesan and transfer into the piecrust.

In a bowl, whisk the eggs with the milk and season with salt and pepper. Gently pour the milk and egg mixture on the quiche, poking little holes in the spinach with a fork to help the liquid penetrate.

Carefully transfer the quiche into the oven. Bake for 15 minutes. Top the quiche with the rest of the parmesan and bake for 30 minutes.
 

Serves 4

SPINACH & BEAN SOUP

¼ cup olive oil
3 leeks, minced (white part only)
3 carrots, peeled and chopped
5 cups vegetable broth
½ teaspoon ground coriander
½ teaspoon turmeric powder
Sea salt and freshly ground pepper
1 (15-ounce) can cannellini beans, drained and rinsed*
1 bunch spinach, stemmed and chopped


Heat a soup pot over medium heat. Add the olive oil and leeks and sauté, stirring occasionally until translucent, 3 to 5 minutes.

Add the carrots. Season with ground coriander, turmeric, salt and pepper. Cook for 2 minutes. Add the vegetable broth. Cover with a lid and cook 20 minutes.

Add the beans and spinach. Cook for an additional 10 minutes.

Serve right away.

* If using home-cooked beans, you need about 1.5 cups.

Serves 4

BAKED QUINOA WITH CHARD & FETA

1 cup red quinoa (or another color)
2 cups water
2 shallots, minced
2 garlic cloves, minced
1 cup chopped Swiss chard
½ cup crumbled feta cheese
3 large eggs, beaten
2 tablespoons olive oil
1 teaspoon harissa or other hot sauce, optional
1 teaspoon baking powder
Fine sea salt and ground black pepper, to taste


Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover with a lid and cook for 15 minutes. Remove from the heat and let cool to room temperature.

Preheat the oven to 375 degrees Fahrenheit. Butter an 8 x 8-inch pan.

Place the cooked quinoa with the rest of the ingredients in a large mixing bowl. Stir well to combine. Pour the mixture into the prepared pan.

Bake the quinoa until set and somewhat crispy on the surface, 40 to 45 minutes. Let cool a bit before cutting.

Serves 6

MUNG BEAN & SPINACH SOUP

1 large onion
1 large tomato
2 garlic cloves
1 teaspoon ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground cayenne pepper
Sea salt and ground black pepper, to taste
6.5 cups vegetable broth (or a mix of broth and water)
1 cup green mung beans, preferably pre-soaked
2 cups chopped spinach or other edible green
3 tablespoons olive oil
Juice of 1 lemon


Process the onion, tomato and garlic in a food processor until minced. Transfer to a soup pot.

Stir in the ginger, coriander, cumin, turmeric, cayenne, salt, pepper. Cook for 2 to 4 minutes until fragrant. Add the vegetable broth/water. Bring to a boil.

Lower the heat to medium-low. Add the mung beans, cover and simmer for 45 to 50 minutes, or until the beans are open and soft, and the soup is thicker.

Remove from the heat. Incorporate the spinach, olive oil and lemon juice. Stir and let sit 10 minutes to allow the spinach to wilt and the soup to cool down a bit. Serve the soup by itself or with warm cooked rice or flatbread.

Serves 4

KALE TABBOULEH

8 cups chopped kale, ribs and stems removed
1 cup fresh mint leaves
1 medium firm tomato, diced
1 medium cucumber, peeled and diced
2/3 cup cooked quinoa or couscous (optional)
Sea salt and freshly ground pepper, to taste
2 tablespoons olive oil
Finely grated zest and juice of 1 large lime


Using a food processor, finely chop the kale and mint leaves. This may take four to five batches depending on the size of your processor bowl.

Transfer the chopped kale and mint to a large glass bowl. Add the diced tomatoes, cucumber and grated lime zest (and quinoa or couscous, if using). Season with salt and pepper. Toss to mix the ingredients.

In a small bowl, whisk together the lime juice and olive oil. Add to the tabbouleh and toss well.

Serve immediately or refrigerate for later consumption. Tabbouleh will stay fresh for up to five days.

Serves 4

kale salad

STUFFED CHARD LEAVES

2 tablespoons olive oil
5 scallions, minced
2 cups vegetable broth
1 cup jasmine rice
Sea salt and ground black pepper, to taste
½ cup chopped roasted cashews
½ cup raisins, presoaked in warm water until plump
¼ cup chopped dill
Juice of ½ lemon
A large bunch Swiss chard, stems cut off

Vinaigrette
Equal parts olive oil and lemon juice


In a saucepan, heat the olive oil over medium heat and sauté the scallions for 2 to 3 minutes. Add the broth, rice, salt and pepper. Cover and simmer for 15 to 18 minutes. The rice should be fully cooked but still firm. Remove from the heat. Drain excess liquid.

Transfer the rice to a mixing bowl and let it cool a bit. Add the cashews, raisins, dill and lemon juice. Toss a couple of times to combine. Set aside.

Bring water to a boil in a large pot. Blanch the chard leaves for 2 to 3 minutes, until they look tender. Dry each leaf in paper towel and cut out the middle rib to obtain two halves. Working horizontally, fill each half leaf (vein side up) with about a tablespoon of the rice mixture. Fold by tucking in the sides and tightly rolling the leaf into a spring roll shape. Arrange the rolls on a plate.

Whisk the olive oil and lemon juice until emulsified to make the vinaigrette. Spoon the vinaigrette on top of the stuffed leaves. Enjoy at room temperature or slightly chilled.

Serves 4

Stuffed Chard Leaves

 

MOROCCAN SPICE-ROASTED CARROT & BLOOD ORANGE SALAD

2 cups small carrots (5 to 6 inches long), peeled and cut in half lengthwise
2 tablespoons olive oil
1 tablespoon brown sugar
Sea salt and ground black pepper, to taste
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
4 blood oranges
4 ounces fresh goat cheese, cut into small cubes
2 cups spinach leaves or arugula

Dressing:
Sea salt and pepper, to taste
Juice of half a lemon
3 tablespoons hazelnut oil


Preheat the oven to 400 degrees.

In a bowl, toss the carrots with oil. Spread them in a single layer on a baking sheet.

Combine the brown sugar, salt, pepper, cumin, cardamom, cinnamon and cayenne in a small bowl. Sprinkle the carrots with the spice mixture. Bake for 25 minutes or until tender in the middle and crispy on the edges. Let cool.

To cut the oranges into segments start by cutting the ends off the oranges, then cut away the peel and white pith. Over a plate, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to fall on the plate.

In a large bowl whisk together the ingredients for the dressing, gradually adding the oil. Toss in the spinach or arugula. Add the carrots, blood oranges and goat cheese. Toss lightly to combine.

Serve at room temperature.

Serves 3 to 4.