spinach — the cook & the garden

Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all.

Salads, Spring, Dinner, LunchCathy ClearyMarch 26, 2017baby kale, arugula, spinach, pea shoots, parsley, fresh, green, salad, herbs, green onion, fennel fronds, carrots, red cabbage, radishes, beets, sunflower seeds, pumpkin seeds, vinaigrette, olive oil, cider vinegar, garlic, cilantro, mustard, sugar

Curried Spinach and Chickpea Stew

This stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.

Soups & Stews, Autumn, Dinner, Vegetables, WinterCathy ClearyOctober 29, 2016curried spinach, spinach, chickpea, stew, vegetables, quinoa, carrots, thecookandgarden.com, cathycleary.com

Sesame Broccoli Quinoa Salad

It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.

Salads, Autumn, Spring, Winter, VegetablesCathy ClearyAugust 26, 2016cathycleary.com, thecookandgarden.com, katherine brooks photography, quinoa, sesame broccoli quinoa salad, spinach

Spinach Split Pea Soup

The active time is only about 10 minutes for this soup. It takes some time for the peas to cook, but once they are done it comes together very quickly. Fresh herbs are preferred, but I substitute dried herbs all the time, and it is still wonderful.

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