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Quinoa and Spinach Pilaf
Quinoa and Spinach Pilaf
In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.
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Garlic Sauteed Savoy Spinach
Garlic Sauteed Savoy Spinach
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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Spring Lettuce Salad with Roasted Asparagus
Spring Lettuce Salad with Roasted Asparagus
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler. Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tbsp. of the oil and lemon zest and season with salt/pepper. Roast asparagus for about 8 min, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining olive oil. Season with salt/pepper. In a large bowl, toss lettuce with all but 2 tbsp. of the dressing. Arrange on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.
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