For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.
This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.
Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing and Panch Phoron Crunch or Tomato and Peach Salad.
Are you looking for other Mushroom dishes? Try Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.
Have a look at our Bittman Salads, or explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.
Continue reading “Mushroom, Spinach and Blue Cheese Salad”
A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.
Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.
Want to try some more salads? Try Green Tomato Salsa with Green Coriander and Chilli, Glazed 5-Spice Tofu Salad with Cucumbers and Radishes, and Coconut, White Peas and Green Mango Sundal.
Are you looking for other Chickpea recipes? Try Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.
You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.
Continue reading “Green Salad with Chickpeas, Preserved Lemon and Feta”
The delight of spinach stems in a special salad.
Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.
Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Spinach Thoran, and Mung Dal with Cumin and Spinach.
Browse our Spinach recipes here and here, and our Salad recipes here and here. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Summer recipes here and here.
Continue reading “Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts”
A seriously deliciously Thoran from Kerala
Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.
In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.
Continue reading “Spinach Thoran | Spinach Stirfry with Coconut”
The intensity of Spinach without the bite.
Did you know that Spinach stems are edible, in fact, wonderful? With all of the spinach flavour of the leaves but without the bite, they are a delight to eat.
My favourite way, which I share with you today, is Buttery Spinach Stems where they are quickly sautéed before steaming a little and serving with their buttery sauce.
Feel free to browse all of our Spinach recipes here and here. We really like an Indian Stir Fried Spinach Poriyal with Coconut. Or find inspiration in our Winter recipes here and here.
Continue reading “Buttery Spinach Stems”
A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.
Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.
Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.
You might like to browse our other Indian Chutneys here and here, or other Indian recipes here and here. Our Spinach recipes are here and here. You might also like our Autumn recipes here and here.
Continue reading “Spinach Thogayal | South Indian Spinach Chutney”
A spinachy and great dish shared recently with a friend was a beautiful orzo salad. In this recipe, the orzo we are using is a Greek, rice-shaped pasta, similar to the Italian Risoni. Don’t confuse it with the Italian orzo, which is barley.
You might like to browse our other Salad recipes here and here, and Spinach Salads here. Our Pasta recipes are here and here. Or explore the Spinach recipes here and here.
Continue reading “Elegant Orzo Pasta with Wilted Spinach and Pine Nuts”
The marvellous flavours of Mung and Spinach.
Mung is a favourite dal of many people with its sweet, creamy, mushiness. A good mung dal cooked at home is worth a hundred restaurant visits. This recipe features Spinach as well.
Are you looking for mung recipes? There are more here. Or browse our Dals here and here. We recommend Mung Dal with Ghee, Gentle Golden Mung Dal and ISKON Mung Dal. You might like our Spinach recipes here and here, or browse our Autumn collection here and here.
Continue reading “Mung Dal with Cumin and Spinach”
A fresh and inviting salad.
This salad has survived the years. It came about because I had some figs and some left over fresh pecorino. In a hurry, I threw them together in a salad with glorious results. The salad was first posted here as part of the retro recipes series – vegetarian recipes from my 1995 – 2006 blog.
Figs, surprisingly, take acid very well, rocket too, so be generous with the lemon or lime juice.
The salad is fresh and inviting, and I have been known to have it for a Late Summer breakfast with a cup of coffee. Enjoy!
You might also enjoy this Fig and Almond Salad, and some Late Summer Salad and Vegetable dishes.
Browse all of our Salads here and here, or all of our Fig recipes here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Fig and Fresh Pecorino Salad”
A quick spinach and coconut dish.
Poriyals are generally finely chopped vegetable dishes that are tasty and easy to make. It takes only a few minutes, and coconut is added at the last moment.
You might also like to try Spinach Curry, Spinach, Miso and Tofu Napoleons, and Aloo Palak – Potatoes in Spinach Gravy.
Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. You might also like our Spinach recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Keerai Poriyal | Stir Fried Spinach with Coconut and Spices”
Last night I cooked a gorgeous spinach dish, a Pachadi. It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of goodness.
Are you looking for other recipes? Please browse our Pachadi recipes here and here, and our Spinach recipes here and here. You might like to read up on Indian Essentials and explore our Indian recipes here and here.
Continue reading “Spinach Pachadi | Palak Pachadi | Spinach Raita”
From the market to the kitchen in Italian style.
Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.
Take a look at our other pizzas here and here, and a collection of tomato recipes here and here. Check out our oven dried tomatoes here and here. Find inspiration in our Autumn recipes here and here.
Continue reading “Haloumi Pizza with Oven Dried Tomatoes”
A simple dish that delivers more than it promises.
This wonderful dish, full of the flavours of Japan without being Japanese, the flavours of SE Asia without being South East Asian, became an instant family success. We made it often, but somehow, as we no longer all live so close together, it has fallen from our menus. When I do make it again, I recall why we loved it so much, and give myself 2 helpings.
The first time this dish was served to the gathering family, all went silent as they ate, tasted, yet could not get the words from their tastebuds to their brain to their mouths. Silent eating, always the mark of a great dish.
It makes a great first course – or a light meal.
You might like to browse our tofu recipes here and here, or Spinach recipes here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Tofu, Sesame and Spinach Napoleons | Tofu Stacks with Spinach and Sesame”
Spinach and Potatoes, a warming and nourishing combo – a very healthy, homely and delicious dry vegetable dish
There are two ways of making aloo palak – one is dry aloo palak subzi and the other is potato in a wet, smooth spinach gravy. Today’s recipe is the dry version – Fried potatoes are mixed with spinach and spices. It is a popular North Indian dish.
This is a surprise dish, one where a simple spinach base with so few ingredients makes a tasty dish. That speaks to very good matching of ingredients and the matching of spices to the vegetable.
Browse our other Subzi recipes. You might also like Mint Paneer and Makhana Palak. Also check Saag Aloo, a version of this dish with tomatoes. Browse our Spinach Recipes here and here and these Potato Recipes here and here. Other Indian recipes are here and here, or find inspiration in our Spring recipes here and here.
Continue reading “Simple Aloo Palak Subzi | Potatoes and Spinach | A Dry Curry”
Lotus Seeds are a crunchy ingredient suitable for many different dishes.
Lotus are sacred to many cultures (see some beautiful photos here), and many use the seeds in their kitchen. Phook Makhana (lotus seeds) are cooked in a spinach gravy, much like the way that Palak Paneer is cooked.
This is quite an interesting dish. The phool makhana adds texture to the dish but not a lot of individual taste – similar to the way that paneer adds texture but little taste to Palak Paneer.
You may also be interested in Salt and Pepper Makhana. Or browse our Indian collection of recipes here and here. Be inspired by our Winter recipes here and here.
Continue reading “Lotus Seeds with Spinach | Palak Makhana”