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Lindsay — Mon, 17 Dec 2012 15:00:56 +0000

Happy Monday!!

We were fortunate to spend this weekend with a bunch of friends in NY, especially after Friday’s tragedy. It’s nice to have a chance to see people before the craze of Christmas sets in.

On Saturday, we attended a baby naming / christening, which was followed by a fun party for family and friends. The hosts told us they wanted to make punch, which seemed weird to me, since there would be older family there. Shame on me for doubting them! It was a huge success! Everyone loved it and had fun guessing the ingredients and drinking out of the tiny cups. Here’s a link to the post about our old fashioned punch, in case you want to liven up your holiday entertaining.

Last night, we met some of my oldest friends for dinner at one of our favorite restaurants – Northern Spy Food Co. I had a delicious cauliflower soup and, of course, their kale salad. Now that we’re deep into dark leafy green season, I’m going to have to dig back into the blog archives and make our knock-off of the Northern Spy kale salad. If you’re getting a lot of kale and squash from your CSA, it’s a tasty and different way to put them to use.

How to Make a Use-Your-CSA Salad

Erik — Sat, 29 Sep 2012 23:26:19 +0000

This salad normally wouldn’t be worth a post, but I’m posting it for two reasons. The first is that it’s a part of my “Husband Alone with the CSA” series and needs to be included to show how I used everything up (including the lettuces). The second reason is because of a fundamentally more important lesson: always pre-roast your beets!

I can’t emphasize that enough. When you’re making something quick that could benefit from roasted beets (and what doesn’t?), encountering raw beets in your fridge is a major drag. 95% of the time our use of beets calls for them to be foil-roasted anyway, so my M.O. is just to roast them as soon as possible, when you’re not hungry but you’ll be near the oven (at least in the living room) for 90 minutes. They’ll store for a few weeks and you can toss them into whatever you want.

I made this salad for lunch three times over the course of the week to use up the leftover tomatoes, sweet red peppers, and lettuces. It was delicious and quick and easy, but without the beets it would have been boring.

Big CSA Salad

Makes 1 big serving, 2 normal servings, or 4 sides

Amount	Ingredient	Preparation	Notes
Some	Lettuces	Torn into bite-sized pieces	Whatever you have, as much as you want (you can even through in some raw kale if you’re so inclined)
1	Ripe tomato	Chopped
1	Sweet pepper	Chopped	Red, yellow, orange, whatever… green in a pinch
1	Roasted beet	Sliced into 0.5 inch quarter-rounds	See below
1/3 part	Olive oil
1/3 part	Balsamic vinegar		Spring for the real stuff, not the chemical kind
1/3 part	Apple cider vinegar		We made our own, natch !
1 TBsp	Dijon mustard	I make it a very heaping TBsp
Some	Black pepper	Freshly ground
A pinch	Kosher salt

Directions

Roast your beets. DO THIS IN ADVANCE! Pre-heat the oven to 400 degrees. On each beet, chop off the base of the greens stalk, and chop off the tendril at the tip (if there is one). Scrub off any dirt. Wrap each beet individually in foil. Cover a sheet pan with foil. Place the foiled beets on the pan and bake.
If there are any small beets (~ golf balls) remove them after 60 minutes. For anything up to the size of a softball, bake for 90 minutes. For anything bigger, you’re on you own. Take it to a state fair.

Let the beets cool until you can handle the foil, then unwrap them. Let them cool completely and, with a paper towel in each hand, palm the opposing sides and twist the skin off. If they are cooked enough, the skin should come off easily (although maybe not all in one perfect shot). Store the peeled beets whole in a tupperware in the fridge until you are ready to use the.

Oh, be sure to wash your hands thoroughly before touching anything, and wash your hands between each beet if you want to make your hand-washing a little easier.

Prep (tear / chop) the rest of the vegetables, and slice the beets for the salad.

Mix the dressing, using about the same amount of each of the three liquids until you get to your desired amount of dressing. Add the dijon and mix / whisk / shake. I don’t measure. I use an old spice shaker, which nets me about enough dressing for two salads of the size pictured. Salt and pepper the salad, add the dressing, and toss. The beets juice and the dressing will mix into a nice sweet purple dressing with a kick, but one that stains badly, so eat carefully!

Awesome Spicy-Sweet Cantaloupe Slaw

Lindsay — Sun, 05 Aug 2012 18:42:59 +0000

Cantaloupe is another CSA adventure for us. Both of us kind of like it, but not nearly as much as the other fruit that tempts us at the farmer’s market – peaches, blueberries, raspberries… Yum! When it showed up in our share last week, I ate two slices then cut up the rest and froze it. Granted, we just got an awesome chest freezer, so I’m a little freezer-happy at the moment, but still. It’s kind of embarassing. I was determined not to do that again, so I hunted and hunted for a recipe to blow me away. There are a million (seriously, a million) recipes for the melon, cured meat, soft cheese, and viniagrette combo, but I’m on a very strict diet to help control my migraines and can’t have cured meat, cheese, or vinegar. Gah! Of course, all those recipes looked delicious and made me hungry. So then I took a lunch break.

After lunch, I gave up on the melon and started looking for fun slaw recipes to tackle the two heads of cabbage we also got from the CSA. Double success! With just a few modifications to a mango slaw recipe from Smitten Kitchen to accomodate my weirdo diet and what we had on hand, lunch was served.

This might be my new favorite salad. It’s crunchy, spicy, and sweet. Like any slaw, it takes quite a bit of chopping, but just take your time to cut things roughly the same size.

Spicy Sweet Cantaloupe Slaw
Serves 6 as a side or 3 as a main

Amount	Ingredient	Preparation	Where we bought it (USM = Somerville’s Union Square Market)
1/2 cup	Nuts or seeds	Roughly chopped if large; we used cashews.
1/2 small	Cantaloupe		Red Fire Farm CSA
1 small	Nappa cabbage	About 12 ounces	Red Fire Farm CSA
1	Poblano pepper	Use a bell pepper if you’re really sensitive to heat.	USM
2	Red spring onions	Substitute 1 red onion, if neccesary	USM
About 1/4 cup	Cilantro	Chopped	USM
1 TBsp	Mint	Chopped	USM
1/4 cup	Lemon juice
2 TBsp	Vegetable oil	We used part olive and part sunflower oil.	Stolor Organics
1/2 tsp	Salt

Directions

Preheat the oven to 350 degrees. Toast the nuts or seeds on a baking sheet for 5 to 10 minutes. Smaller nuts/seeds will need less time, so keep an eye on them. Give the pan a shake once during cooking so that they brown more evenly. While they’re toasting, work on the veggies, but don’t forget about the nuts! Once they’re done, let them cool while you finish up.

Prep the cabbage: Remove the outer leaves. Quarter the cabbage from the North to the South Pole. Holding your knife at an angle, cut out the core and discard. Slice each cabbage quarter into short, thin ribbons. Put the ribbons into a big bowl.

Prep the pepper: Quarter the pepper from the North to the South Pole. Remove the stem, seeds, and membranes using your fingers and discard. Slice each pepper quarter into short, thin ribbons. Add these to the bowl with the cabbage.

Prep the onions: Remove the outer layer of each onion. Slice each onion from the North to the South Pole. Slice each onion into thin, half-moon slices. Add these to the bowl with the cabbage and peppers.

Prep the cantaloupe: Halve the cantaloupe from the North to the South Pole. Set aside one half to use for something else. Use a spoon to scoop the seeds out of the half you’re using. Slice that half into as many equally sized wedges as you’d like. We did eight, but it depends on the size of your melon. Smaller wedges are better. Lay a wedge on it’s side and cut the rind off. Cut the wedge into thin slices like you’re cutting a banana. Repeat with the other wedges and add to the bowl with the rest of the vegetables.

Add the cilantro and mint to the bowl.

Put the lemon juice and salt in a small bowl. Slowly whisk in the oil.

Pour the dressing over the slaw. Add the cashews and mix well.

Dark Days Challenge: Breakfast

Lindsay — Wed, 04 Apr 2012 16:31:33 +0000

The final week of the Dark Days Challenge is focused on breakfast. We’ve done a bunch of breakfast posts, so we were a bit stumped.

I wanted to do another baked good, but didn’t want to split two dozen muffins or a whole coffee cake with Erik over the next two days.

Yogurt and granola parfait with strawberries? I just couldn’t decide. So then I forgot all about it…

….until this morning. I was out for a run in the beautiful almost-spring weather and remembered. Dang it! So here’s what I had for breakfast – two poached eggs on leftover mixed green salad with sunflower thyme pesto. Completely local, but maybe not breakfast-y enough for some people. It totally hit the spot for me, though. Maybe I’ll have a muffin for lunch to even things out.

Cooking for One: Inappropriately Large Salad

Lindsay — Thu, 22 Mar 2012 18:52:25 +0000

Here’s another attempt at avoiding delivery while Erik is out of town – a salad that is nearly the same size as my laptop. I’m a hungry girl, so normal salads don’t really do it for me. I need a thoughtfully composed bowl of tasty things or I don’t feel satisfied. Instead of giving a recipe, I’ll give you my little guiding principles for making a GIGANTIC, super-filling salad.

Guideline 1: Commit. Get a big bowl. Much bigger than you think you’ll need. Better to look silly and keep your salad together, than use a small bowl piled precariously high. The second part of committing is to use your hands to toss everything together. Maybe I’m not very coordinated, but I’ve never had good luck with salad tossing utensils. I either toss more on the floor than in the bowl or don’t adequately mix everything. My (clean) hands work great though!

Guideline 2: Only use things you like. I don’t like celery, so you won’t see it in any of my salads. I prefer dark leafy greens (kale, spinach, etc.) to lighter ones (romaine or iceberg). I also like some sweetness from fruit and a mixture of crisp and soft things. I don’t like a huge bowl of crunchy veggies, because I get bored of chewing them. You get the picture. It also helps to have some prepped stuff in the refrigerator. If you like beets on your salad, as I do, roast a few right away, so that they’re ready for a quick salad later in the week.

Guideline 3: Know a few good dressing recipes. I love the standard oil and vinegar, but it doesn’t always make the cut. We have found that raw food cookbooks and websites (like Choosing Raw) have great recipes for interesting dressings that can turn a pile of produce into a meal.

Guideline 4: Mega salads aren’t diet food! It’s a meal, so treat it like one and pay attention to what you’re putting in it. Like any meal, it should be substantial enough to keep you full, but not overloaded with calorie-rich ingredients. The salad I made today had a riff on this avocado-mustard dressing with a small avocado (about 200 calories) and a tablespoon of olive oil (120 calories). I also added about a tablespoon of toasted pine nuts (50 calories or so). As a meal, this is fine for me. It’s filling and delicious, but not a reason to reward myself with ice cream this afternoon. Even though it’s definitely ice cream weather…

Check out our salad posts for some ideas. As the weather warms up, it’s nice to have an arsenal of dinner ideas that don’t require the oven or stove.

Is this the best kale salad ever?

Lindsay — Tue, 13 Dec 2011 23:03:58 +0000

It’s a bold statement. I’m not shy about it. It could be the best salad salad ever. I’ll leave it up to you, dear reader, to decide for yourself.

There’s a great restaurant near where we used to live in NYC called Northern Spy. Definitely give it a try if you’re in the area – it was one of our favorites. They make a kale salad for dinner that’s really simple, but almost perfect. For brunch, they add a poached egg and make it perfect. Yum yum yum. Erik and I have been eating a lot of kale salads with poached eggs lately. It sounds kind of strange, but give it a shot. It makes a quick, filling, and nutrious meal any time of day. Two nights ago, I was HANGRY (so hungry I was angry) and Erik soothed me with one. Before I had time to protest, BAM! it was on the table and calming me down.

Perfect Kale Salad

Makes 4 servings

Amount	Ingredient	Preparation	Where we bought it
1 small	Squash		Red Fire Farm CSA (Honey Nut Squash)
1/4 cup	Slivered almonds
1 1/2 TBsp	Lemon juice
1 1/2 TBsp	Olive or sunflower oil
To taste	Salt and black pepper
1 bunch	Kale	Red Russian and Lacinato are great for salads.	Red Fire Farm CSA
4 to 8	Eggs		Red Fire Farm CSA
1/4 cup	Cheddar	Cut into small cubes or crumbled	Narragansett Creamery (Atwell’s Gold)

Directions

Preheat your oven to 400 degrees.

Cut the squash in half and place, cut side down, in a small baking dish. Bake the squash until soft, about an hour, depending on the size of your squash. Remove from the oven and let cool.

Lower the oven temperature to 350 degrees.

Spread the almonds on a baking sheet (or pizza pan) and bake for about 15 minutes or until browned. Watch them carefully, because they’ll go from nicely browned to burnt very quickly. You can do all these steps a few days ahead, if you want.

Once the squash is cooled, remove the skin and chop into bite-sized, but small pieces. Reserve about 1 cup for the salad. Refrigerate the rest for a quick side dish another time.

Start a pot of water boiling to poach the eggs.

Pour the lemon juice into a large salad bowl. While whisking, add the olive oil in a thin stream to help it emulsify. Whisk in the salt and pepper.

Prep the kale, following these instructions, but slicing the ribbons only about 1/4 inch wide. As you finish the kale, toss it into the bowl with the dressing.

Toss the kale in the dressing, making sure to coat all the leaves. I usually just use my (clean) hands, because I seem to be unable to keep salad in a bowl any other way. It also gives me a chance to give the kale a little tenderizing massage.

Once the water is at a rolling boil and the kale is dressed, poach the eggs. Only make as many as you want to eat that meal. This salad keeps well in the refrigerator, so you can make a quick meal of the leftover tossed salad and a newly poached egg. We use nifty egg poachers, like these, and cook our eggs for two and a half to three minutes for a cooked, but runny, egg. You could also just crack them gently into the boiling water and then fish them out with a slotted spoon. It takes a little practice, but works.

Put a pile of kale on each plate. Top with the squash, cheddar, almonds, and a poached egg (or 2).

Dark Days Challenge Week 1: How to Make Potato Gnocchi

Erik — Tue, 06 Dec 2011 14:25:06 +0000

To motivate ourselves through the winter, we have joined the Dark Days Challenge, which asks that we cook one meal a week focused on SOLE ingredients (sustainable, organic, local, and ethical). Right up our alley! Each blogger gets to set their own parameters within these guidelines. We’ll be sticking to the following rules for our Dark Days recipes:

Our primary sources for ingredients will be our CSA through Red Fire Farm, the Somerville Winter Farmers Market, and our canned/dried/frozen stores from the summer.
If we need to supplement, we’ll use ingredients from within 150 miles of home or those that we get from the NYC Greenmarket system while visiting friends and family there.
Salt, dried herbs and spices, baking soda/powder, and vinegar are fair game, but we’ll try to find local sources.

I sort of feel like relying on the Greenmarket is cheating, but we’re still figuring things out here and will be spending a time in NYC for holidays, so I’m giving us a pass. On to the recipe!

This is actually two recipes, one for the gnocchi and another for the sauce. Both are variations on recipes from Lidia’s Family Table, which is a phenomenal resource.

Potato Gnocchi

Makes 4 servings

Amount	Ingredient	Preparation	Where we bought it
1.5 lbs	Potatoes		Red Fire Farm CSA
1	Egg	Beaten	Red Fire Farm CSA
2 cups	All purpose flour		Cayuga Pure Organics (NYC Greenmarket)
0.75 TBsp	Salt

Directions

Clean the whole potatoes and place them in a large pot. Fill with enough water to cover the potatoes plus a little headroom. Place on high heat, cover, and allow to boil for about 45 minutes, or until they are tender when poked with a fork but not yet falling apart. Drain the potatoes and let them cool enough to handle.

Rice the potatoes. This can be done either by peeling them and using a potato ricer, or by using a food mill (which will automatically remove and separate the skins). We used the attachment to our Kitchenaid stand mixer, which is actually two attachments, both the food mill attachmentand parts from the meat grinder attachment. It’s kind of complicated to put together, but it’s a real labor and time-saver. I wish we had taken pictures of the milling process (and construction), but we had just gotten back from Thanksgiving and were cooking for company coming over, so we were in a bit of a time pinch. Next time!

Rice / mill the potatoes on a sheet pan. Using a rubber spatula, mush and spread them out over the pan. Sprinkle the salt over the layer of potato. Let it cool and dry for lat least 20 minutes (up to however long you feel like it!).

Pour the beaten egg over the potato and then layer on the flour. [At this point in our timeline I finished the unpacking and cleaning up and made it to the kitchen to help, with the camera!] Start with about 1 cup of flour.
Using the rubber spatula, fold the bottom layer of the potato over the top around the edges. Repeat (gently) a few times until it begins to resemble a loose dough. Gradually add more flour until you have a kneadable dough. If you don’t add enough flough, the gnocchi will fall apart when cooked…but they’ll still be tasty!
Using your hands, finish the kneading process by making the dough slightly more consistent. Sprinkle on more flour if necessary and knead it in. It should feel more like a dough than mashed potatoes. Shape it into a ball and cut it into quarters.
Clean and lightly flour a work surface. (Up until now you could do it all on the sheet pan.) Roll out each quarter of the dough in an 18 inch rope. Cut each rope in half to make them easier to work with.
Cut each portion into pieces between 2/3 of an inch to 1 inch. Have a floury sheet pan nearby to start collecting the shaped gnocchi.
To give the gnocchi its classic shape, hold a fork so that the tines are facing downwards and push each piece onto the fork near where the tines join. The tines will make an impression on the one side and your finger will create a slight indentation on the other side. Then, roll the gnocchi off the end of the fork to make it more cylindrical and to create the tine impressions all around. Rumor is that eventually you can do this in one motion. I’m not there yet.
Once all of the gnocchi are shaped and on the sheet pan, toss lightly in the flour to avoid sticking and cover them with a towel. They should be boiled immediately at this point or frozen. They don’t sit around well in this form. Bring a large pot of water to boil (get this started in advance if you remember).

Using a kitchen skimmer / spider or slotted spoon, drop 5 or 6 gnocchi in the boiling water at a time. This is important because the water needs to be at the boiling temperature to form the “skin” that will hold the gnocchi together. The more gnocchi pieces are added to the water at one time, the more the temperature will drop and the longer it will take to recover. Limiting the number of pieces is annoying but in the end it will be easier and you will get better results.

Leave each batch in the water for 2 – 3 minutes, until they plump up a bit a float to the surface. Fish them out with your skimmer, but be gentle with them! Cooking for too long will lead to mush, so don’t be afraid to pull them out a few at a time as they float.

Simple Tomato Sauce

Makes a lot

Amount	Ingredient	Preparation	Where we bought it
2 quarts	San Marzano / plum tomatoes	Previously canned (2 quart jars)	Cherry Lane Farms
1	Large onion	Diced (about 1.5 – 2 cups)	Red Fire Farm CSA
1	Medium celeriac	Diced (about 1.5 – 2 cups)	Enterprise Farm (Somerville Winter Farmers Market)
3 TBsp	Olive oil
2 cups	Water
2	Dried bay leaves
1	Dried chile	Crumbled (substitute 1-2 tsp red pepper flakes)	Northshire Farm chiles dried last summer
1 tsp	Kosher salt

Directions

Place the oil in a Dutch oven or large pot over medium-high heat. Once it’s heated, add the diced onion and celeriac (or you can substitute carrot, celery, etc.). Cook, stirring frequently, for 3-4 mintes. You want them to soften but not brown. [Note: we made this sauce using our own canned tomotoes. You can use store-bought canned San Marzanos, if you must.]
Add the tomatoes, salt, bay leaves, and red pepper flakes. Swish the water around the tomato jar or can to get out the last bits and dump it into the pot. Turn up the heat, cover, and bring the sauce to a boil. Check on it and stir frequently.

Once it boils, turn the heat down to medium / medium-high to maintain a bubbling simmer. Cover and cook for 45 minutes, stirring occasionally. At this point you can continue simmering and cooking down for as long as you like, up to an hour. When the sauce is as thick as you want, remove the bay leaves, blend with a hand mixer to your desired consistency, and add salt to taste

We served our gnocchi and sauce with another round of our arugula, beet, and peach salad. We quenched our thirst with some delicious cider from Eve’s Cidery and capped it off with little parfaits of home-canned cherries in wine and whipped cream. Yum! Nothing better than an impromptu Sunday dinner with good friends.

Pre-Thanksgiving Light Lunch: Peach and Roasted Beet Salad

Lindsay — Thu, 24 Nov 2011 17:10:09 +0000

Happy Thanksgiving!!

Today is my favorite holiday all year – not surprising that I look forward to a holiday focused on food, huh? I LOVE the traditional Thanksgiving dinner, but before you dive head first into a plate of brown-ish, carb-y, gravy-soaked dinner, consider a colorful “pre-game” salad. This one comes together in a jiffy after the beets are roasted (which you could do a day or so ahead of time) and is jam-packed with peppery, mildly spicy, and sweet ingredients.

This is based on a recipe from Not Eating Out in New York, but modified to use ingredients that we had on hand or found at the Somerville Winter Farmers Market on Saturday.

Peach and Roasted Beet Salad
Serves 2 as a main or 4 as a side

Amount	Ingredient	Preparation	Where we bought it (* Red Fire Farm CSA, ** Somerville Winter Farmers Market)
2 cups	Beets	Roasted (see below) and cut into quarters or eighths	Northshire Farm
1/2	Dried chile	Crumbled (or substitute 1/4 tsp chile powder)	Home-dried
1/4 tsp	Dried basil
1/8 tsp	Salt
Few grinds	Black pepper
1 TBsp	Olive oil
2 TBsp	Lemon juice
1 1/2 cups	Canned peaches	Sliced or cut into bite-sized pieces	Home-canned
2 large handfuls	Arugula		NorthStar Farm **

Directions

Wash and dry the beets. Wrap each in foil and put in a single layer in a baking dish. Roast at 400 degrees for 40 to 60 minutes, depending on size. The beets are done when they’re easily pierced with a thin knife. Once they’re cool enough to handle, rub the skins off with a paper towel. Your hands will get red, but if you wash them right away, they shouldn’t stain. Slice each beet into 4 or 8 wedges, depending on size. Set aside or refrigerate for a few days, if you do this ahead of time.
Whisk the lemon juice, chile, dried basil, salt, and pepper in a large bowl. While whisking, add the olive oil in a slow, thin stream. Doing it this way will help it combine with the lemon juice, rather than forming little pools on top.
Add the arugula to the bowl and toss to coat all the leaves in dressing.
To serve, put a pile of arugula on each plate and arrange the beet and peach slices on top.

How to Make Creamy Kale Salad with Apple and Beets

Erik — Mon, 25 Jul 2011 20:24:07 +0000

The “creaminess” in this recipe comes from the avocado, mustard, and walnuts. It offsets the firm bitterness of the raw kale. The apple gives it some sweetness. All in all it’s very well balanced, very nutritious, and a cinch to make.

Creamy Kale Salad with Apple and Beets

Makes 2-4 servings

Amount	Ingredient	Preparation	Where we bought it (* Union Sq. Greenmarket)
1 bunch	Kale	Stems removed, chopped into large pieces	Norwich Meadows Farm *
1	Small beet	Peeled and sliced into thin half-rounds	Paffenroth Gardens *
1	Sweet, crisp apple	Core removed, sliced into thin wedges	Breezy Hill Orchard *
1	Ripe avocado	Cut in half, seed removed and skinned
0.5 cup	Chopped walnuts	Toasted
2 tsp	Dijon mustard
2 TBsp	White wine vinegar
3 TBsp	Walnut oil	Or extra virgin olive oil
To taste	Kosher salt
To taste	Black pepper	Freshly ground

Directions

Using a food processor, combine the avocado, vinegar, dijon mustard, and oil. Pulse until it is smooth, although it will remain thick. Season with salt and pepper.

Place the kale, beet slices, apple wedges, and walnut pieces in a large bowl and toss to combine. Add the avocado dressing as well as additional salt and pepper, if desired. Toss and let sit for a few minutes to marinate. Plate and serve.

How to Make a Spinach Salad with Mushrooms and Pine Nuts

Erik — Mon, 18 Jul 2011 16:00:09 +0000

This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.

Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar

Makes 2-4 servings

Amount	Ingredient	Preparation	Where we bought it (* Union Sq. Greenmarket)
2 bunches	Spinach	Washed, large stems removed, torn into chunks	Norwich Meadows Farm *
0.25 lbs	Shitake mushrooms	Thinly sliced, stems removed	Bulich Mushroom Farm *
0.25 lbs	Crimini mushrooms	Thinly sliced, stems removed	Bulich Mushroom Farm *
1	Small red onion	Peeled, halved, and thinly sliced	Paffenroth Gardens
2 cloves	Garlic	Minced	Keith’s Farm *
0.25 cup	Pine nuts	Toasted
2 TBps	Kalamta olives	Pitted and choped
2 TBsp	Capers	Drained
2 TBsp	Lemon juice	Fresh, if possible
1 TBsp	Balsamic vinegar		The Brooklyn Kitchen, bulk section
3 TBsp	Extra virgin olive oil		The Brooklyn Kitchen, bulk section
To taste	Kosher salt
To taste	Black pepper	Freshly ground

Directions

Prep all the ingredients except for the spinach.
Heat 2 TBsp of the olive oil over medium-high heat, then add the mushrooms and sauté for about 5 minutes, stirring frequently. Reduce the heat to medium and add the garclic, olives, capers, lemon juice, and vinegar, and let it cook for 5 minutes, stirring occasionally.
While the mushrooms are cooking, tear the spinach into pieces. In a large bowl, toss it with the red onion and remaining 1 TBsp of olive oil. Add the desired amount of salt and pepper to taste.
Add the mushroom sauté to the spinach and toss it again until well mixed. Plate and top with toasted pine nuets.