vegetables

FSL Spinach

This right here is good for any meal, any time, any where.  

Heat a glug of good olive oil in a pan over medium heat.  Add to this one or two peeled and crushed garlic cloves.  Once the cloves brown a bit, shove in a few generous handfuls of fresh spinach.  If the stems are real thick and 'woody', trim these.  

Stir frequently as the spinach magically reduces to a beautiful emerald slump.  Sprinkle with salt and bit of (white) pepper (and maybe some Stafford Blend). Try some red pepper flakes too if you're feeling frisky. Squeeze in a half lemon.  Remove from the heat and get this in your mouth.


Grilled zucchini and hazelnut salad 

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Brown a large handful of hazelnuts in a 300° oven. Gather 7 small zucchini and slice on the bias. Smother in olive oil, salt and pepper and grill until charred on direct heat. Pull the zucchini from the grill and splash with balsamic vinegar. Once they’ve cooled, combine with a mess of basil, the hazelnuts, a drizzle of olive oil, and a drizzle of hazelnut oil.  Maybe throw in some ragged ripped mozzarella. Season to taste.


Lentils with dried tomatoes and gorgonzola

1 small red onion
1 tbs red wine vinegar
1 1/3 cup cleaned and sorted lentils
3 tbs olive oil
1 garlic clove
3 tbs chervil (or tarragon or flat leaf parsley)
3 tbs chopped chives
4 tbs dill
3 oz. (or more!) gorgonzola
a few tbs of sun dried tomatoes

Slice that red onion thin and mix with the vinegar and some salt so that it mellows a bit. Place the lentils in boiling water an inch or so above the lentils. Cook for ~30 minutes, until tender. Drain and stir in the onions, olive oil, garlic, and some black pepper. Let this cool and add the herbs and cheese, and tomatoes.  Maybe drizzle on some good olive oil. Season to taste.


Nectarines, Tomatoes, Feta, Coriander, Dill

Wedge a few big tomatoes - the best you can get. Do the same with an equal amount of eat-over-the-sink nectarines. Cube about a cup (or more!) of feta cheese and marinate in generous olive oil, dill, and at least a tablespoon of (freshly crushed) coriander seed for at least 20 minutes. Combine the marinated feta and it's marinade with the tomatoes and nectarines. A splash of vinegar adds a nice top to the flavor chord - try red wine vinegar, balsamic, or white wine vinegar.

Making this at a friends house recently, I discovered the nectarines were not ripe.  Happily, my pals had a very ripe mango. This substitution was quite tasty. I bet peaches or kiwi would be fun too.