Tag Archives: Kosher

Eggplant Parmesan Vegetable Lasagna

IMG_0047At first, I honestly had no idea what to call this delicious dinner creation.  On the one hand, it has all the components of eggplant parmesan, the eggplant, the breading (gluten-free), the sauce and cheese. On the other hand, it has the textures, and overflowing vegetable inside of a saucy lasagna.

It all started with a pretty bare looking fridge and a strong will to avoid going grocery shopping. With an eggplant, sauce and cheese in stock, eggplant parmesan was an obvious choice but just didn’t seem to offer enough nutritious value. Luckily, I found one very large zucchini to use, and, inspired by the recipe for “Veggie Eggplant Parmesan” from A Taste of Wellness by Rochel Weiss, I decided to turn the parmesan concept into a vegetable loaded lasagna casserole.

My favorite memories of lasagna are of my mom’s saucy lasagna where every bite was exploding with vegetables and saucy goodness.  My mom has always been great at spontaneously adding vegetables into meals and is a constant inspiration for my healthy cooking.

IMG_0034Another valuable lasagna lesson that I learnt from my mom was that if you use enough sauce, you don’t need to boil the lasagna noodles before baking.  I applied that rule to the eggplant here, and decided to forgo the frying or baking that is typically done as a separate step before layering the eggplant (also a good way to cut unnecessary calories).  Fortunately, breaded eggplant and noodles are more similar than one may think, it totally worked! The resulting combination of breaded eggplant, vegetables, sauce and cheese was an amazing blend of tastes and textures and, in my opinion, can only be known as an Eggplant Parmesan Vegetable Lasagna!

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Eggplant Parmesan Vegetable Lasagna

Ingredients:

1 large eggplant

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1 large zucchini, chopped small

1 small red onion, chopped small

2 tablespoon oil, divided

2 eggs

2 cups tomato sauce

2 cups almond flour

1/2 teaspoon sea salt (with extra for sprinkling on eggplant

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese (or preferred cheese)

Directions:

Preheat oven to 350.

Slice eggplant into pieces 1/2 inch thick.  Lay eggplant slices flat on paper towel and sprinkle lightly with salt.

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Sautée onion in oil on medium heat for 3-5 minutes. Add zucchini, reduce temperature to low, and cook an additional 10 minutes, stirring occasionally.  While vegetables are cooking, beat eggs well and place in large shallow dish. In another large, shallow dish, mix together flour, salt, pepper and paprika. Prepare baking dish (I used an oval casserole dish, but a rectangular 9 by 13 or square 8 by 8 pan also would work) by spreading one tablespoon of oil and 5-7 tablespoons tomato sauce on the bottom, enough to cover pan.  Dry off excess moisture on eggplant, then dip slices in egg, shake gently and coat in flour mixture.

IMG_0026 Place one layer of battered eggplant on the bottom of the pan (over sauce) to cover as much space as possible (I sometimes cut the battered eggplant to fill gaps, but it’s fine of there are some empty spots…)

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Cover eggplant with sautéed veggies and then top vegetable layer thinly with tomato sauce (4-5 tablespoons). Add another layer of breaded eggplant and top with remaining sauce and cheese.

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Cover tightly and bake 1.5 hours, uncover and bake 10-15 more minutes, until lightly browned.

IMG_0059Enjoy!

Yield: 4 servings

Carrot Squash Ginger Muffins (Gluten-Free, Grain-Free)

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When I first started on my journey in grain-free cooking (to accommodate my husband’s strict SCD diet) over 5 years ago, one of the first cookbooks I discovered that made me believe our restricted ingredients could actually still yield delicious results, was the Grain-Free Gourmet by Jodi Bager and Jenny Lass.  Although I typically enjoy cookbooks with pictures on every page, here, the recipes for grain-free pies, tarts, muffins and cakes had me so excited and motivated that I didn’t even care what the foods looked like, but just the knowledge that these recipes existed gave me hope (and there are plenty of nice pictures, just not every page!). One of the first recipes I tried from Grain-Free Gourmet, all those years ago, was the recipe for carrot muffins, because we all need a good, easy carrot muffin recipe to fall back on…After trying several variations of the original recipe, my favorite has become my Carrot Squash Ginger muffins. I prefer the resulting texture of the carrot-squash combo, and I think the added ginger adds an interesting and unexpected kick.  Although the consistency of this muffin is a not as fluffy as a typical gluten-filled baked-good, this moist and delicious treat is a favorite side dish, breakfast food and snack, at my house.

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Carrot Squash Ginger Muffins

Ingredients:

2 medium or 3 small carrots, cut in chunksIMG_4362

approximately 1/2 butternut squash, cut in chunks

*total combined carrots and squash grated should be about 3 cups

sugar-cube sized chunk of fresh ginger, peeled

2 eggs

1 tablespoon water

1/3 cup honey

1 tablespoon fresh lemon juice

2.5 cups almond flour

1 teaspoon baking soda

1/2 teaspoon salt

Directions:

IMG_4365Preheat the oven to 325 and line 30 mini muffins with parchment baking cups. Place carrots and butternut squash in food processor (I use S blade) until very finely shredded. Make sure the combined ingredients yield approximately 3 cups of grated vegetables (extra can be reserved for other recipes, soups, etc).  Add ginger, eggs, water, honey and lemon juice into food processor until well blended. If your machine has room, you can add in all other ingredients. If not, mix flour, baking soda and salt in a separate bowl and then add the wet ingredients.

IMG_4375Fill each muffin liner about 2/3 high, and bake 20-25 minutes, until toothpick inserted comes out dry. Try one right out of the oven, it tastes so good!

 

IMG_4414yield: 30 mini muffins or 12 regular size

Tip: high quality almond flour makes a major difference in the quality of grain-free baked goods. I buy mine from wellbees.com for great quality and better prices (especially when buying in bulk)

5 Minute Honey Mustard Roasted Chicken

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I have always found honey and dijon mustard to be a delicious, no-fail duo. Whether for a chicken, salmon or london broil marinade, salad dressing or dip, the sweet and tangy combination always provides great flavor. A few years ago, I was hoping to take my predictable honey roasted chicken recipe up a notch, so I did what I always do when searching for cooking inspiration, I headed on-line.  I somehow came across the recipe for Honey Baked Chicken at allrecipes.com which intrigued me because of the addition of curry powder to the honey mustard dressing.  Not having any curry powder, I tried it with turmeric and the result was AMAZING! I served it one Friday night for dinner, and for the first time ever, I barely had enough chicken because everyone kept taking more. I was so excited to have found such an easy recipe (it only took me 5 minutes to prepare) that was so full of flavor.  Besides for switching turmeric for curry, I have adapted the original recipe a few ways, including substituting olive oil for butter to make it kosher and healthier (I also cut the amount of fat in half), and by slightly reducing the honey to save some calories.  This unbelievably easy and delicious dish has come to be a regular at my Friday night table

 5 Minute Honey Mustard Roasted Chicken

Ingredients:

1 whole chicken cut into 10

IMG_42821 large onion sliced in rings

4-6 garlic cloves, peeled

1 teaspoon salt

1 teaspoon turmeric

1/4 cup honey

1/4 cup olive oil

3 heaping tablespoons dijon mustard

Directions:

Preheat oven to 350. Line the bottom of baking pan with onion rings and garlic cloves.IMG_4299
Lay chicken pieces, skin side up, over onions and garlic. Mix together all remaining ingredients (salt, turmeric, honey, olive oil and mustard) and “paint” over chicken. Bake uncovered about an hour and 15 minutes. Baste with juices at least once during cooking, best after first 30 minutes of baking.

 

Tip: Chicken can be prepared in marinade the night before to really intensify the flavor (and also to save 5 minutes of preparation on a busy Friday)!IMG_4320

Hearty Vegetarian Chili

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Last week, my family, along with my parents, siblings, and all of our children (for the first time ever all-together) had a fun-filled trip to Ohio in honor of my parent’s anniversary.  We had an amazing week of camping, hiking, and barbecuing.  Anyone who knows my family understands that although we referred to our beautiful accommodations as “camping” and we called our short walks that ended in 15 minutes of scenic picture taking as “hiking” the only part of that statement that was really true was the BBQ component. Basically we grilled and ate and grilled and ate…Although the food was all delicious, I definitely reached my quota on chicken, hot dogs and hamburgers for a good while and I was actually looking forward to a break from meat this week.  Not wanting to make fish and heavy cheesy dishes all week long, I found a few recipes for vegetarian chili that I combined and tweeked to fit my own requirements  for a wholesome meal that is natural, kosher, and a perfect healthy meatless dinner option. I served my chili with a recipe for vegan sour cream, from ohsheglows.com, but if you can tolerate dairy, any sour cream or melted cheese would make for a tasty topping

Hearty Vegetarian Chili

Ingredients:

2 cups red kidney beans (soaked, prepared and cooked according to SCD guidelines) ***OR, if not following SCD, 2 cans of kidney beans drained and rinsed would be a quicker option

2 tablespoon oilIMG_4675

1/2 sweet onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 red pepper, diced

1 small zucchini, diced

1 tomato, chopped small

7 oz (200 g) shitake mushrooms, stems removed, chopped small

1 cup frozen peas

1 1/2 cup strained tomatoes

1/2 cup marinara sauce

1/4 cup waterIMG_4680

1 teaspoon salt

2 teaspoon ground cumin

1 teaspoon ground oregano

1/4 teaspoon ground black pepper

1/2 teaspoon chili powder

Optional add-ins to make it hot:

1 1/2 teaspoons chili powder extra

1/2 teaspoon cayanne pepper

to make it really hot:

1 teaspoon hot sauce

Directions:

On medium heat, add oil and sauté onion, garlic, and celery for 5 minutes.IMG_4686 Add red pepper, zucchini, mushrooms, frozen peas, sauté another 5 minutes. Increase heat to medium-high, add tomatoes, kidney beans, strained tomatoes, marinara, water and seasonings and bring to a simmer. Reduce to low until flavors are melded together and sauce has thickened, about 10 more minutes.

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I served my kids this dish, without the spicy seasonings, on top of gluten-free rice noodles. For my husband and myself, I made a cauliflower rice as a SCD friendly and lower carb side dish.

Strawberry Spinach Pear Shake

IMG_4279There is no better way to start the week than with a fresh shake loaded with fruits, vegetables and protein. In an ideal world, I would own a Vitamix (one day…) and be blending green drinks for my family every single morning, but life gets in the way, and mornings are usually VERY hectic, chaotic and rushed at my house. On those spectacular days when we can actually find two socks that match, shoes for the right season, and all other school/camp essentials without too many tantrums along the way…we are able to make shakes!  IMG_4262
Green drink “shakes” have been an amazing way for me to get my kids excited about eating fresh fruits and vegetables, they love to help decide which ingredients we will be tossing in and to “help” me push the button (I am very careful to only let my girls help with the blender when supervised). My drinks always include a good amount of greens (usually spinach) some fruit, and many times a spoonful of almond butter for extra protein. Bananas are great for thickening the shakes and I like to keep a stash of ready-to-blend frozen ripe bananas in the freezer (for SCD, make sure that bananas are extra ripe, with brown spots).

IMG_4237On this particular morning, we also had some very ripe pears and strawberries that I was thrilled to use for added fiber, anti-inflammatory properties and anti-oxidants.  The result was a sweet, hearty and delicious smoothie. A drink so clean, refreshing and satisfying is the perfect way to start the week off towards easy healthy kosher eating!

Strawberry Spinach Pear Shake

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Ingredients:

2 medium size overripe pears (approximately 2.5 cups cubed)

10 strawberries (fresh or frozen)

1 overflowing cup baby spinachIMG_4250

1 tablespoon almond butter

1 banana (preferably frozen)

1 cup water

1/2 lemon squeezed

optional: 1/2 tablespoon fresh mint

Directions:

Chop strawberries and pear. Place all ingredients in blender, blend until smooth and enjoy!IMG_4259

yield: 6 cups

Tip: frozen fruits are a great way to keep prep-time down and to keep the shake cold without adding ice. Its fun to experiment with all types of fruits.

Salmon Vegetable Loaf

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My typical Monday morning starts like this. After 30 minutes of negotiating with my girls about what they can wear to school (they are only 2 and 4…I think I’m in trouble!), we have ten minutes of negotiating breakfast options.  After everyone is satisfied, I sit down with my coffee, my pen and paper, and together, my “team” helps me think up a dinner plan for the week.  The one requirement for Monday night dinner is that it has to be something I can make from the ingredients that I already have.  If I’m lucky, I can stretch out weekend leftovers to get me thru Monday, but some weeks there is no such luck and all I have is a few random vegetables to work with.

Today is one of those days…Luckily I keep my pantry stocked with canned pink salmon because it is loaded with calcium, Omega -3 fatty acids, and tons of potential for easy, healthy and delicious dinner options.  A favorite dinner of mine growing up was my mom’s salmon loaf.  I have changed around some of my mom’s original ingredients to create a healthier version that is gluten-free, dairy-free, refined sugar-free, SCD friendly and includes more vegetables.  An oldie but a goodie, salmon loaf is so moist, so flavorful, so satisfying, and the best part is it only takes a handful of ingredients and about ten minutes to prepare.

Salmon Vegetable Loaf

Ingredients:

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3 small carrots or two medium carrots grated (approximately one cup)

1 small zucchini grated (about 1/2 cup)

2 eggs

1 (213 gram) can salmon (I use Clover Leaf Red Pacific Salmon)

1/4 cup almond flour (or gluten free bread-crumb substitute of your choice)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon dijon mustard

For the Topping:IMG_4225

1/2 cup tomato sauce

2 tablespoon honey

1 tablespoon red wine vinegar

 

Directions:

Preheat oven to 350 and line baking dish with parchment paper or oil (I use a pyrex casserole dish). Grate carrots and zucchini–either with a hand grater or the food processor. Drain excess liquid from zucchini.
Remove large bone and any unappealing skin from canned salmon and mix together with vegetables, eggs, gluten-free flour of choice, salt, pepper and mustard. Top with mixture of tomato sauce, honey and vinegar.IMG_4179
Optional: surround loaf with any vegetables that you have in stock. Bake uncovered for 40 minutes and enjoy!

yield: 4 servings

Tip: small canned salmon bones don’t need to be removed, they will soften during cooking and are a great source of calcium.

Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing

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A few years ago, I was at my cousin Karen’s house for the holidays, and she served the most delicious appetizer of roasted eggplant stuffed with sautéed meat and covered in a  tahini sauce.  I was so taken by the dish, not only for the savory blend of flavors and textures, but also for the beautiful presentation that I knew could be achieved so easily. Over the years, I have served my cousin’s eggplant recipe many times and it is always a crowd pleaser.

Recently, I decided to try and make a lighter and  healthier version of the aforementioned recipe as a side dish at a large meal.  IMG_4131
I already had a lot of protein options in my menu, but I had an eggplant in my fridge and was determined to use it.   Instead of the usual meat stuffing, I decided to try it with sautéed mushrooms to achieve a similar mix of flavors and textures without all the heaviness.  The new recipe was a major success!  My guests loved the unique combination of vegetables and the creamy tahini dressing.  I know this recipe will be used again and again at my house, I can’t wait to try it with the mini eggplants for individual sized portions!

Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing

I am dividing the recipe into 3 parts just to keep it clear.  Don’t be scared off if it looks long, this recipe is so easy!

Roasted Eggplant

IMG_4147Ingredients:

1 large eggplant

1/2 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat oven to 375 (if your oven has an optional setting for roasting, that would be best).
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Cut eggplant in half lengthwise. Gently score inside of eggplant with a knife, making a crisscross pattern. Blend olive oil, salt and pepper and “paint” over inside of eggplant. Lay eggplant flat on parchment paper lined baking sheet and pierce skin of eggplant 2 or 3 times on each half.IMG_4085 Roast about 40 minutes or until skin is very soft (this is a good time to prepare mushrooms and tahini). Remove from oven and let eggplant stand as is for 10 minutes.  Mash the inside of the eggplant gently before filling (only do this step immediately before serving).

Sautéed Mushrooms

Ingredients:

1 medium white onion diced

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optional: 3 cloves chopped garlic

8 ounces fresh white mushrooms sliced thin

8 ounces crimini mushrooms sliced thin

1.5 tablespoon oil (can use coconut or preferred oil)

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Sauté onions (and garlic if using) in oil on medium heat about 5 minutes, until soft. Add mushrooms, salt and pepper. Reduce heat to medium-low and cook for another 10 minutes.

Tahini Dressing

It is always an option to use store bought tahini or chummus for this dressing, being that I can’t use those products because of SCD guidelines, I make my own.

Ingredients:

1 cup crushed sesame seeds
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3/4 cup water

1 cup fresh parsley leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 lemon freshly squeezed (about 3-4 tablespoon)

Directions:

Place all ingredients in food processor and blend until creamy.
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When I am not serving dish immediately, I keep all ingredients separate to re-heat. After heating, use a fork to gently mash the eggplant. Add mushrooms. Spread a dollop of dressing on top. If the tahini gets too thick in the fridge, you can thin with either water or lemon juice. Enjoy!IMG_4125

Zucchini Breakfast Bread

IMG_3836It is such a thrill for me to find a recipe for a baked good that has vegetables listed in the ingredients. Adding vegetables into gluten free cakes, muffins and breads is the ideal way to indulge my sweet tooth without the guilt, and also a perfect opportunity to sneak more vitamins into my cake-loving 2 year olds diet. Naturally low calorie and a good source of fiber, zucchinis provide essential vitamins A and C, and also add moistness to baked goods.  I love starting my day with a fresh slice of this lightly sweetened hearty grain-free zucchini bread (filled with chia, flax and chocolate chips for non-SCD).  I also use this recipe for mini muffins as a delicious side dish for a big meal.

Zucchini Breakfast Bread

*Recipe adapted from A Taste of Wellness Zucchini Muffins by Rochel Weiss

Ingredients:

2 medium to large zucchini (approximately 3 cups grated zucchini)

3 eggs

IMG_38173 cups almond flour

1/3 cup canola oil

1/3 cup honey

2 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt.

optional add ins for non-SCD:

1.5 teaspoon mixture chia seeds and or ground flax

1/2 cup chocolate chips

Directions:

IMG_3821Preheat oven to 325.  Use a hand or box grater to coarsely grate zucchini.
In a separate bowl, mix almond flour, cinnamon, baking soda and salt. Add in oil, honey and eggs. Squeeze out excess liquid from grated zucchini and stir into mixture.  If not following SCD and using optional add ins: mix in chia/flax and chocolate chips. Line two loaf pans (9.25 by 5.95 by 2.75) with parchment paper or line approximately 36-40 mini muffins.  Fill pans with batter 2/3 high, leaving room for muffins to rise. Bake loaves 30 minutes (mini muffins 18-20 minutes) or until toothpick in the middle comes out dry.

Tip: For baking, I prefer buying almond flour from: www.digestivewellness.com

Perfect Pears with Crumble Topping

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After the tragic news of this past week, it is so hard to resume normal life. I find myself completely hooked to my Facebook newsfeed for the continuous stream of news reports and individual responses to the sorrow that is felt around the world. During the past few weeks, I have gained so much strength from watching the amazing families of Eyal, Naftali and Gilad and from the unity of the Jewish people at this time. My thoughts are with the families of Eyal, Naftali, and Gilad and my hope is that they should be able to find strength and comfort from the knowledge that so many of us will try and move forward by creating more meaningful and more worthwhile lives in the memory of their beloved sons.

Perfect Pears with Crumble Topping

IMG_3945Last I checked, pears were considered a “fall” fruit, yet, lately every time I’m at the grocery store, it seems as though beautifully displayed pears are front and center. Not wanting to pass up these gorgeous fruits, I decided to abandon my original plan for a more summery strawberry rhubarb crisp (I will try and get to that another one of these days) and instead made a pear crisp.

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I mixed the pears with lemon juice, a touch of lemon zest, apple sauce and a drop of honey to moisten and enhance the flavour of the fruit. For the crisp topping, I combined all the nuts I had on hand, almonds, pecans and walnuts, with a bit of honey and coconut oil to hold it together.

At first, as I pulled out my new creation from the oven, I was disappointed for the lack of sizzling, bubbling juices that typically accompany a mouth watering crisp. After I tried this new dessert though, I was pleasantly surprised and delighted at how fresh and crispy the pears tasted, despite baking for so long, and how well the lightly sweetened nuts balanced the delicate fruit. Hot out of the oven, served with ice cream, or chilled from the fridge, this light tasting healthy dessert is a great gluten free option any time of year!

Perfect Pears with Crumble Topping

Ingredients:

7 (green) D’anjou pears

1/2 lemon juiced (2 tablespoons)

1/4 cup applesauce

3 tablespoon honey, divided

1 cup almond flourIMG_3959

1cup pecan meal

3/4 cup walnut nibs

1/3 teaspoon baking soda

1 teaspoon cinnamon

5 tablespoon melted coconut oil

1 tablespoon canola oil

Tip: I order almond flour/pecan meal from www.digestivewellness.com, if these items are not available, this recipe would work by placing whole nuts into food processor. Coconut oil is available at most grocery stores in the health food section.

Directions:

Preheat oven to 325. Cut pears into 1 inch chunks and mix well with lemon juice, zest (optional), applesauce and 1 tablespoon honey. In another bowl, combine almond flour, pecan meal and walnut nibs (any combination of nuts would be good) with remaining honey, baking soda, cinnamon and melted coconut oil.

IMG_3963Crumble with fingers to get a sand-like consistency. Dip a paper towel in canola oil to grease the bottom of 12-14 ramekins (I like baking in ramekins to make desserts individual size when possible, if you don’t have ramekins, any regular baking dish would work). Place approximately 2 tablespoons of fruit mixture in each ramekin and cover with crumble topping. Bake uncovered for one hour or until crisp looks brown and toasty.

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Tip: the topping recipe yields a lot of extra. This topping freezes well and can be used for later crisps.

Sweet and Sour Roasted Vegetable and Lentil Salad

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I was debating whether or not to name this salad the “Make Me a Vegan” salad, because, that is exactly how I felt after eating this amazing creation.  A few weeks ago, in preparation for the long awaited visit of my aunt and uncle, recent converts to “veganism”, I stumbled along an outstanding vegan blog called ohsheglows.com.  The feature recipe of that day, Roasted Potato, Asparagus and Lentil Salad with a lemon and mustard dressing, looked intriguing and easy, I knew I had to try it.  This recipe was my first attempt off that amazing site and I am feeling so ready to convert. Or at least to try and cook vegan dinners as often as possible…The honest truth is that the guidelines for the SCD diet that Jon is on would make a vegan lifestyle very difficult for us, but eating this way once a week, or a few times a week if possible, feels so great. Turning to lentils as a source for protein is a wonderful change from the same old chicken or fish dinners and leaves you feeling full and satisfied, but in a much lighter way.  I made my own version using butternut squash instead of potatoes (because potatoes are off limits on Jon’s SCD diet) and I thought the sweetness of the squash was a perfect complement to the tart lemon dressing.  I also decided to serve my adapted version over fresh spinach to add a nice crunch.  This dish is truly an easy, healthy, kosher winner, I’ve passed it along many times already and the only complaint is that there is never any leftover!

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Sweet and Sour Roasted Vegetable and Lentil Salad

Ingredients:

1 medium butternut squash cut into 1 inch cubes (cubes can be bigger, just make sure to modify cooking time)

1 bunch asparagus cut into 3 pieces lengthwise

1 tablespoons olive oil, divided

1 cup uncooked green lentils (for easier digestion and for those following SCD, soak lentils overnight and rinse thru before using. The lentils will increase in size)

1/2 purple onion, chopped small

2 cups fresh spinach

Directions:

Preheat oven to 425. Line 2 baking sheets with parchment paper. Toss squash with 1/2 tablespoon oil and spread evenly on one  baking sheet. Roast for 45 minutes, mixing halfway thru for even cooking. While squash is cooking, prepare asparagus and lentils.  Toss asparagus with remaining olive oil and spread evenly on prepared baking sheet. Place asparagus in the oven with squash and cook for an additional 15-18 minutes or until both squash and asparagus have brown edges. Place one cup of lentils in medium pot with 3 cups of water. Bring to boil, reduce to simmer and let cook for 20 minutes or until lentils cooked thru. Mix lentils asparagus, squash and onions with tangy dressing (see below) and then toss in spinach. Dress salad at least 15 minutes before serving to let flavors absorb.

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Dressing:

1 heaping tablespoons dijon mustard

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

mix well before using.

Yield: 2 entree portions or 4-6 side dish