Common Harvest | July 4, 2016 | www.commonharvestfarm.com
Recipes
This week’s recipes are tasty ways to use the abundance of greens this time of year brings if you’re tiring of
your favorite cool salads. Both the recipes call for spinach but try using other greens in your box – just adjust
the cooking time according to the delicacy of the greens (longer time for kale varieties, about the same time as
the recipe for Swiss chard and a little less time for lettuce).The first, Sesame Spinach Salad, was given to
Margaret by Liz Andress years ago, went out to Common Harvest members about 10 years ago but bears
repeating now for new members because it is the recipe that Dan and Margaret always come back to for using
greens. Note this one is refrigerated after steaming so can be prepared ahead of time.
The second recipe, Sautéed Spinach with Shallot and Mustard, is a quick way to serve greens slightly wilted
and warm. If you don’t have shallots, substitute the green onions in your box or maybe the garlic scapes or the
fresh garlic if they’re still in your veggie drawer.
Regards,
Susan
Sesame Spinach Salad
1 lb fresh spinach (or other greens)
Dressing
3 Tbl soy sauce
2 Tbl sesame oil
1 Tbl toasted sesame seeds
minced
1.
2.
3.
4.
5.
1 Tbl sugar
1 Tbl vinegar
Dash black or ground red pepper 1 clove garlic,
to taste
Wash greens and steam until just tender and still green.
Strain and squeeze out as much water as possible.
Cut coarsely into bite size pieces and place in a serving bowl.
Mix ingredients for dressing and pour over greens.
Mix until greens are coated and then chill before serving.
From Extending the Table
NOTES
1. This salad is typical of the way Koreans prepare and season cold vegetables, from Extending the
Table.
2. One tester said, “I hate spinach and just loved this.” Also from Extending the Table.
3. This is the “go to” way to use the abundance of greens at Common Harvest. The original recipe calls
for spinach but try it with Swiss Chard and the kale varieties to see whether you enjoy those greens
prepared this way, too.
Sautéed Spinach with Shallots and Mustard
10 – 12 oz baby spinach
1 Tbl olive oil
1 Tbl unsalted butter
1 / 2 tsp dry yellow mustard
1 / 2 tsp Kosher salt
1 / 2 tsp freshly ground black pepper
1 / 4 cup chopped shallots
1. Heat olive oil and butter over medium heat in a 6 quart pot.
2. Add shallots and cook, stirring occasionally until some pieces ae golden brown ~
4 minutes.
3. Stir in mustard, salt and pepper.
4. Add spinach by the handful, stirring after each addition.
5. Cook until the spinach has wilted ~ 3-5 minutes.
Serves 4
NOTES
1. Substitute other greens for spinach, i.e. Swiss chard, kale varieties.
2.
Substitute green onions, bulb onions or leeks for shallots.