Two spinach recipes

Note: Here are two spinach recipes. The first adapted from a book published by a coalition of CSAs in Madison Wisconsin. The book is called From Asparagus to Zucchini, a Guide to Farm Fresh Seasonal Produce. I haven’t actually tried that one, but it seemed perfect, what with the strawberries in the basket this week and all. The second recipe is from Short-Cut Vegetarian by Lorna Sass, one of my all time favorite cookbook authors. I love this so much I had written “excellent!!’ in the margin of this recipe.

spinach strawberry salad

Ingredients: sesame seeds salt and pepper to taste
2 Tablespoons sugar 1/4 cup salad oil
2 Tablespoons red wine vinegar ½ bag spinach, washed
minced garlic to taste 1 cup strawberries, sliced or chunked
dry mustard to taste 1 ½ teaspoon fresh dill or ½ teaspoon dried

Toast sesame seeds in a dry skillet for several minutes, tossing often. Combine sugar, vinegar, garlic, dry mustard, salt and pepper. Whisk in oil in a thin stream. Toss with spinach, strawberries, dill and sesame seeds.

spinach with toasted coconut and black mustard seeds
ingredients:
1/2 teaspoon safflower or canola oil
1 1/2 tablespoons unsweetened, dried, grated coconut
1 teaspoon brown mustard seeds
1 bag spinach, washed
salt to taste

Heat the oil over high heat. Toast the coconut and mustard seeds, stirring constantly until the coconut turns light brown and the seeds pop like crazy, about 30 seconds. Add the spinach with the water still clinging to its leaves and add a dash of salt. Cook until the spinach wilts. Lift from the pan with a slotted spoon, enjoy hot.