Dria El
July 7th, 2001, 11:41 PM
Spring Spinach Salad
by Annie Berthold-Bond
Adapted from The Millennium Cookbook by Eric Tucker and John Westerdahl
Simple Solution:
Eating local, seasonal organic food saves transportation energy, connects us to our bioregion, supports local farmers, and protects the land. Spinach, like rhubarb and tender tiny peas, heralds in the spring in much of the United States. Spring spinach is tender and flavorful, and combined in this recipe with smoked tofu, it adds a very nice and seasonal touch to make a wonderful meal. Every time I make this dish for friends, someone requests the recipe.
Serves 6
3 cloves garlic, minced
1 red onion cut into thin slices
4 ounces smoked tofu (packaged smoked tofu is available in most health food stores)
1/3 cup extra virgin olive oil
sea salt to taste
1/2 teaspoon ground pepper
1 pound spinach, well washed and stemmed
1/3 cup balsamic vinegar
Combine the garlic, onion, olive oil and tofu in a large skillet. Sauté until the onions have slightly browned. Add the salt and pepper to taste. Wash and stem the spinach, and put it in a large bowl and toss with the vinegar. Let it set until wilted. Add the wilted spinach to the skillet and stir it in with the other ingredients for a few minutes.
by Annie Berthold-Bond
Adapted from The Millennium Cookbook by Eric Tucker and John Westerdahl
Simple Solution:
Eating local, seasonal organic food saves transportation energy, connects us to our bioregion, supports local farmers, and protects the land. Spinach, like rhubarb and tender tiny peas, heralds in the spring in much of the United States. Spring spinach is tender and flavorful, and combined in this recipe with smoked tofu, it adds a very nice and seasonal touch to make a wonderful meal. Every time I make this dish for friends, someone requests the recipe.
Serves 6
3 cloves garlic, minced
1 red onion cut into thin slices
4 ounces smoked tofu (packaged smoked tofu is available in most health food stores)
1/3 cup extra virgin olive oil
sea salt to taste
1/2 teaspoon ground pepper
1 pound spinach, well washed and stemmed
1/3 cup balsamic vinegar
Combine the garlic, onion, olive oil and tofu in a large skillet. Sauté until the onions have slightly browned. Add the salt and pepper to taste. Wash and stem the spinach, and put it in a large bowl and toss with the vinegar. Let it set until wilted. Add the wilted spinach to the skillet and stir it in with the other ingredients for a few minutes.