Our journey into the 101 Bittman Salads changed our salad eating habits, and it is rare that we go a day or two without one now. Not only are they delicious but they are a good vehicle for eating a range of vegetables (and sometimes fruits) that we might not otherwise get in our day.
This recipe was inspired by a recipe in Spice, a book by my old friend and celebrated chef Chris Manfield. It is not a recipe from that book (her’s is not vegetarian) – but it sparked an idea.
We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.
Similar recipes include Glass Noodles with Spinach, Spinach Salad with Raisins and Pine Nuts, Sweet Pepper and Rice Salad, and Roasted Red Pepper Salad.
Browse all of our Capsicum recipes and our Spinach dishes. All of our Salads are here. Or explore our Mid Spring dishes.
Continue reading “Capsicum, Roasted Garlic, Olives and Caper Salad”
There is something about orzo and spinach – it is a much loved combination, there are lots of variations, and it is easy to pull together. Tamimi has a version in Falastin, his book with Palestinian flavour combinations and recipes. It combines orzo and spinach with a yoghurt-chilli-herb mix. Simple, yes, Divine, also.
The dish can be a dish in a vegetarian meal, a side dish or something akin to a salad. Throw in some feta, black olives and/or chopped tomato if desired.
Similar recipes include: Orzo and Eggplant Bake, Elegant Orzo and Spinach, Chickpea and Orzo Soup, and Rice and Orzo.
Browse all of our Orzo recipes and all of our dishes from Falastin.
Continue reading “Spinach and Toasted Orzo with Green Chilli Yoghurt”
I love toor dal and mung dal so much that I often overlook channa dal. But it is a mistake, really, as channa dal has its own wonderful flavour and texture. It makes a great dal. Here we have used tomatoes and spices to make a base for some garden greens. It is an easy, nutritious and delicious lunch dish or part of an evening meal.
Similar dishes include Channa Dal with Eggplant, Channa Dal with Green Mango, and Channa Masala.
Or browse all of our Dals, and Channa Dal recipes. All of our Indian recipes are here, and our Indian Essentials are here.
Continue reading “Channa Dal with Garden Greens”
I love a good Italian Bean and Pasta dish – either soup or pasta with a beany “ragu”. This has to be my favourite so far. It is a dish that could pass for either a soup or pasta course. Rich and delicious, it is definitely a Winter dish.
The key to this dish is the soffritto—a mix of aromatic vegetables, finely chopped, and slowly cooked. It takes some time – about 20 mins – to sweat down the vegetables until they are completely softened before letting them take on any colour. You’ll be surprised by how much richness it adds to the dish.
Similar recipes include Tiny Pasta in Broth, White Beans and Pasta in a Beautiful Broth, Borlotti Bean and Garlic Soup, and Vermicelli with Charred Broccoli.
This recipe is adapted from Where Cooking Begins. Similar recipes include, Minestra di Pasta e Fagioli Borlotti, Zuppa de Fagioli, and Minestrone alla Genovese.
Continue reading “Pasta e Fagioli”
As you know, I am a sucker for a good kitchari. The best known kitchari dishes are made with rice and mung dal, but in fact it can be made with any grains and lentils cooked together. You can see a range of different ones here. Today’s version uses the delicious Urad Dal with some Red Rice.
As an aside, kitchari is often called risotto by some recipe writers/sharers. This is not accurate – kitchari might be closer to a congee even tho that also is not a great analogy. Read here to see the differences between kitchari and risotto – including that risotto is perfectly cooked rice, just a little al dente, and kitchari often over-cooks the rice to form a gorgeous porridge-like texture. This is especially true in the South of India. In the North, it can be closer to a pilau or pilaf – still a long way from a risotto.
Any red rice can be used in this recipe. I am using a Wild Red Rice (labelled Forbidden Rice in the supermarket), but red Basmati can be used or a Keralite or Sri Lankan red rice. I have also made it with an equal ratio of Urad Dal, Pongal Rice and Wild Red Rice. In a pinch, make it with any white rice in place of the red rice.
Keep in mind that urad dal has a great affinity for ghee/butter and cumin seeds. Tomatoes also. Best not to skimp on these ingredients.
Similar recipes include Moth Bean Kitchari, Ghee Pongal, and Sabudana Kitchari.
Browse all of our Kitchari recipes and all of our Urad Dal dishes. Or browse our Late Winter recipes.
Continue reading “Super Healthy Urad and Red Rice Kitchari with Spinach”
The day started off at -2C, rather cold, and has edged its way up to 11C. It is the sort of day to eat toasted sandwiches and bowls of soup. To curl up with a rug in the warmth of the heating, instead of at your desk to get the day’s money-earning work done. To prioritise catching up on podcasts rather than racing around doing errands.
We always (mostly) try to get more vegetables into our day, and toasted sandwiches can be just the vehicle. This is our way to pack toasted sandwiches with spinach or other greens and load it with cheesy goodness.
Similar recipes include Australian Toasties, Indian French Toast, Mushrooms for Toast, and Paneer Toast.
Browse all of our Toasties, and all of our Snacks. Or browse our Late Winter dishes.
Continue reading “Spinach, Ricotta and Mozzarella Toasted Sandwiches”
It is fascinating how traditional ways of composing meals have included what we now recognise as health-promoting elements. For example, the salad courses of France and the USA. And yoghurt included in every meal in parts of India. And in parts of Italy it is common to serve a green vegetable on its own as a pre-dinner course or snack.
The Italian greens course is so easy to bring together – simmer or toss some greens, dress, season, serve. It is a great practice – why not try it this month, for the whole month?
Similar recipes include Every Meal some Simple Greens, Steamed Mustard Greens with Mushrooms, and Puree of Greens.
Browse all of our Salad recipes and all of our Spinach dishes. Or simply explore our Early Autumn recipes.
Continue reading “Eat Your Greens! An easy way to include greens each day.”
Over the years of my blogging (since 1995), there have been a number of recipes that have been stolen dozens if not hundreds of times. My Dal Makhani was the most used by others, and surprisingly, this recipe for Potato, Spinach and Feta Pie too. You can still find exact reproductions if you look, and in some places small alterations have been made. Even high profile publications seem not to mind using both photos and content and claiming it as their own. You only have to watch the twitter feed of bloggers and authors to see the angst that it causes.
This is the original version of the recipe – well, almost. Over the years I have added turmeric to the mixture. The original recipe appeared on my first blog, called Food Matters, no longer in existence, in 1998, so it truly is a retro recipe. The pie is still as terrific today as it was then.
Similar recipes include Grape Leaf Rice Pie, Tomato Tarte Tatin, and Cheese and Eggplant Torte. Meanwhile have a look at the collection of Feta recipes we put together for you.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Browse all of our Pies and all of our Spinach and Potato recipes. Or explore our Early Autumn dishes.
Continue reading “Spinach, Potato and Feta Pie”
Another Indian soup for you – this time a Spinach (or other greens) soup. It is a gentle one, similar to many of the other Indian Soups we have here. In this recipe a spinach stock is made, and it is served thickened and with cream. Delicious. A very good Spring soup. It is gentle, without spicing – a common feature of South Indian soups.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. This one is from Vol. 4.
Similar recipes include Collapsed Beetroot Greens, Indian Soup with Drumstick Leaves, 30 Beautiful Soups, Spinach Bhaji, and Aloo Palak Subzi.
Browse all of our Indian Soups and all Spinach recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “South Indian Palak Soup”
Spinach is often paired with butternut pumpkin and it is a perfect match. We’ve been cooking this recipe for ages. Over time it has changed, simplified, adapted to the food fashions of the time. But the main ingredients have stayed the same – spinach or similar greens, butternut or jap pumpkin, mushrooms and a couple of spices. In this recipe, any greens that cook up like spinach or chard and can handle spices can be used – try some of the Asian greens and Indian greens also.
At our place we often need a quick way to use up greens from the garden – spinach, bok choy, chard, silver beet and others. Our garden can get over-run with these! This is a great dish to use them up.
The butternut pumpkin is sauteed until almost cooked before the greens are added, and the finished dish is topped with roasted or sautéed mushrooms and some roasted garlic. Delicious.
Similar dishes include Roasted Mushrooms with Burrata, 50 of our Best Garlic Recipes, Eggplant, Spinach and Sweet Potato Curry, Daikon and Golden Pumpkin Curry, Sweetcorn and Spinach Bhauri, and Chinese Style Greens.
Or browse all of our Spinach recipes and our Pumpkin dishes. Explore our Mid Spring collection of recipes.
Continue reading “Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic”