catalon spinach

• Recipe adapted from Katie Button, Cúrate, Asheville, NC
• INGREDIENTS
1 cup water
¼ cup raisins
1 tablespoon extra-virgin olive oil
½ medium Granny Smith apple, diced
1 tablespoon finely chopped shallot
¼ cup pine nuts, toasted
1 tablespoon dry sherry
1 pound baby spinach
Kosher salt
1 teaspoon fresh lemon juice (from about half a medium lemon)
Finely grated zest from 1 medium lemon

DIRECTIONS

1. In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.

2. In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they're soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.

3. Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.

cumin seed roasted cauliflower with pomegranate

http://smittenkitchen.com/2011/10/cumin-seed-roasted-cauliflower-with-yogurt/

Serves 2, probably
2 tablespoons olive oil, divided
1 large head cauliflower (mine was 1 3/4 pounds)
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.
Cut your cauliflower into bite-size florets but no need to make them all evenly sized. The smaller ones get more blistery, the bigger ones retain more texture and they’ll all be happy mingled together. Toss florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are toasty.

Either whisk a pinch of salt into your yogurt or to make feta-yogurt sauce blend 3/4 cup yogurt with feta in a food processor until smooth. Dollop on cauliflower then sprinkle dish with mint and pomegranate seeds. Eat immediately and vow to seriously make more effort in the lunch department if it can be this easy.

apple salad

http://www.tastingtable.com/entry_detail/chefs_recipes/5460/Tri-Color_Apple_Salad_with_Tarragon_Vinaigrette_.htm?parentEntryId=5439

• NGREDIENTS
2 large heads radicchio--cleaned, outer leaves discarded, coarsely chopped
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
½ teaspoon whole-grain mustard
1 tablespoon fresh tarragon, finely chopped
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced
1 Braeburn apple, thinly sliced
¼ cup toasted walnuts, coarsely chopped

DIRECTIONS

1. Submerge the chopped radicchio in a large bowl filled with ice water. Set aside for 1 hour. Drain well.

2. Make the vinaigrette: Combine the vinegar, lemon juice, mustard and tarragon in a small bowl. Whisk in the olive oil. Season with salt and pepper.

3. In a large bowl, combine the apples and drained radicchio. Gently toss with the vinaigrette. Garnish with the walnuts and serve.

okra, tomatoes and walnuts

• http://www.tastingtable.com/entry_detail/chefs_recipes/5680?media=print&printEntry=true&allowDraft=true
• 
  
• INGREDIENTS
¼ cup extra-virgin olive oil
12 large pieces okra, each sliced crosswise into 4 to 5 pieces
Kosher salt
2 medium shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
4 garlic cloves, thinly sliced
¼ cup whole raw walnuts, toasted and roughly chopped
6 cherry tomatoes, halved
½ cup sherry vinegar
2 tablespoons unsalted butter

DIRECTIONS

1. In a medium skillet set over medium heat, warm the olive oil until it begins to smoke.

2. Add the okra and sauté until it begins to brown, about 5 minutes. Season with salt, add the shallots and jalapeño and cook for 1 minute.

3. Add the garlic and cook for 30 seconds. Stir in the walnuts and tomatoes and toss to incorporate. Add the sherry vinegar and bring to a simmer. Cook until the liquid is reduced and the pan is almost dry, about 4 to 6 minutes.

4. Remove from the heat and add the butter. Stir to incorporate and serve immediately