Greek-style Spinach Pie
1 tablespoon olive oil
1 medium shallot
1 10-ounce package of frozen, chopped spinach - thaw and squeeze out additional moisture
3 eggs (3 white to 2 yolks if you prefer)
8 ounce fat free sour cream (optional)
5 ounces reduced fat feta cheese crumbled
½ teaspoon pepper
¼ teaspoon ground nutmeg
Preheat oven to 350 degrees F. Sauté shallots in olive oil until transparent. Stir in spinach, salt, pepper, and nutmeg. Continue to sauté until the moisture evaporates (two to five minutes).
Mix the remaining ingredients- eggs, sour cream, and feta cheese in a large mixing bowl. Add the spinach mixture and stir well.
Spray a casserole dish or pie plate with canola or olive oil spray. Pour the spinach mixture into the dish. Bake for 40 minutes or until it is set and a knife inserted comes out clean. Note: This very versatile dish can be used as an appetizer, side dish, brunch entrée, or even a lunch or breakfast item. Makes two dozen, one-inch squares for appetizers or eight side dishes.
Tomato Arugula Salad
4 large handfuls arugula
1 pound cherry or grape tomatoes, red and yellow
2 tablespoons chiffonade of basil (fine little ribbons)
1 tablespoon finely chopped shallots
4 teaspoons good red wine vinegar
4 tablespoons fruity olive oil
1/4 teaspoon salt
Freshly ground black pepper to taste
Wash and dry the arugula and remove any large stems. Halve the cherry tomatoes and arrange them on a platter. Whisk together the vinaigrette in a small bowl and pour half of it evenly over the tomatoes, then strew with basil. Toss the arugula with the remaining dressing and place on top of and around the tomatoes. Makes four servings.
Wilted Greens With Lemon and Herbs
1 tablespoon extra-virgin olive oil
2 - 3 cloves garlic minced
1 bunch leafy greens (kale, collards) rinsed well, stem removed and sliced into ¼-inch ribbons
1 cup vegetable stock
Grated zest of lemon
Juice of 1/2 lemon
1 teaspoon red wine vinegar
6 leaves fresh basil, minced
1 sprig of fresh rosemary, minced
Heat oil and garlic in a skillet for about one minute over medium heat. Add greens and vegetable stock. Steam until the greens are tender (about five minutes). Toss in the remaining ingredients during the last one to two minutes of cooking. Remove from heat. Serve immediately. Makes four servings.
White Bean Salad With Asparagus
5 stalks green asparagus, tough ends removed
1 can (15 ounces) white beans, rinsed and drained
1 orange or red bell pepper, seeded and chopped
1/2 cup finely chopped red onion
1 tablespoon extra-virgin olive oil
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 cup leafy salad greens, loosely packed
Cut asparagus into one-inch pieces. Set vegetable steamer into large saucepan. Lightly steam for two to three minutes. Set aside to cool. In large bowl, combine white beans, bell pepper and red onion. Gently toss in asparagus. In separate bowl, whisk together olive oil, lemon juice, mustard, salt and pepper. Gently toss dressing into salad. Adjust seasoning to taste. Line salad bowl with leafy greens. Top greens with white bean salad. Serve with hearty whole grain bread. Makes five servings.
Nutritional information: Per serving, 134 calories, 6 grams total fat (less than 1 gram saturated fat), 16 grams carbohydrates, 4 grams protein, 5 grams dietary fiber, 156 milligrams sodium.
White Beans and Fennel
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon black pepper
3 fresh fennel bulbs, trimmed
2 15-ounce cans cannellini beans, drained and rinsed
Whisk together oil, vinegar, salt, sage and pepper in large bowl. Thinly slice fennel and add to mixture. Add beans. Toss gently to coat beans and fennel with dressing. Serve at room temperature. Makes eight servings.
Nutrition information: Per Serving, 166 calories, 5 grams fat (1 gram saturated fat), 0 grams cholesterol, 195 milligrams sodium, 24 grams carbohydrates, 7 grams fiber, 8 grams protein.