Slow Cooker White Bean Ragout

3 T. unsalted butter

3 8-oz. pkg. fresh cremini mushrooms, chopped

2 T. finely chopped garlic

1-1/4 t. kosher salt

3/4 t. black pepper

3 fresh thyme sprigs

3 T. tomato paste

1 c. unsalted vegetable stock

3 15-oz. cans no-salt-added cannellini beans, undrained and divided

6 c. chopped fresh spinach

1 T. red wine vinegar

2 T. olive oil

1 T. chopped fresh flat-leaf parsley

Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are very tender and liquid is evaporated, 8-10 minutes. Stir in garlic, salt, pepper, and thyme sprigs. Cook, stirring occasionally, 5 minutes. Stir in tomato paste.

Transfer mixture to a 6-qt. slow cooker. Pour in vegetable stock. Rinse and drain 1 can of cannellini beans. Stir drained beans and remaining 2 cans of undrained beans into slow cooker mixture. Cover and cook on HIGH for 3 hours. 

Add spinach and vinegar; stir until spinach wilts. Remove and discard thyme sprigs. 

To serve, drizzle lightly with oil and sprinkle with parsley.  

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 29.

No-Cook White Bean Salad with Feta & Lemon-Garlic Vinaigrette

2 T. lemon juice

2 T. whole-milk plain Greek yogurt

1/2 t. Dijon mustard

1 small clove garlic, minced

1/4 t. coarsely ground black pepper

1/4 t. salt

1/4 c. extra-virgin olive oil

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained

3 c. loosely packed baby spinach

1 pint cherry tomatoes, halved 

2 small shallots, sliced

3 T. chopped fresh dill

1/2 c. crumbled feta cheese

1/4 c. toasted chopped walnuts

Whisk together lemon juice, yogurt, Dijon mustard, garlic, pepper, and salt in a large bowl. While whisking constantly, slowly stream in olive oil until combined. Add white beans, spinach, tomatoes, shallots, and dill; gently toss until evenly coated. Sprinkle with feta and walnuts. 

Serves 4.

Adapted from EatingWell.com.

Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens

1 c. cooked quinoa

⅔ c. chopped cooked chicken breast

½ c. fresh blueberries and/or sliced fresh strawberries

2 T. crumbled feta cheese

2 T. sliced almonds, toasted

2 T. extra-virgin olive oil

1 T. white wine vinegar

¼ t. Dijon mustard

½ t. honey

½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Citrus & Fennel Grain Salad

6 c. fresh baby spinach

3 c. cooked barley

1 fennel bulb, cored and thinly sliced

2 c. cherry tomatoes, halved

4 oranges, peeled and chopped

2/3 c. orange juice

1/4 c. white wine vinegar

1 T. plus 1 t. Dijon mustard

1/4 c. chopped fresh mint

Sea salt and freshly ground black pepper, to taste

1/4 c. roasted pine nuts

In a large bowl, combine spinach, barley, fennel, tomatoes, and oranges. Toss to combine.

For dressing, in a small bowl whisk together orange juice, vinegar, and mustard. Stir in mint.

Just before serving, pour dressing over salad and toss well to coat. Season with salt and pepper. Sprinkle with pine nuts.

Makes 12 cups.

Adapted from forksmealplanner.com.  

Pomegranate Splash Salad

4 c. fresh baby spinach

4 c. spring mix salad greens

3/4 c. crumbled feta cheese

3/4 c. pomegranate seeds

3/4 c. raspberries

1/3 c. pine nuts, toasted

Dressing:

1/2 c. thawed cranberry juice cocktail

3 T. olive oil

2 T. rice vinegar

Dash of salt

Combine salad ingredients in a large bowl.

In a jar with a tight-fitting lid, combine dressing ingredients. Shake until combined. Serve dressing with salad.

Serves 8.

Adapted from TasteofHome.com. 

One-Pot Farro with Peas

1-1/3 c. dry farro

1 8-oz. package fresh button mushrooms, quartered

1 c. chopped onion

6 cloves garlic, minced

1 t. dried thyme, crushed

3 c. low-sodium vegetable broth

2 c. frozen peas

1/2 t. lemon zest

3 c. fresh baby spinach

Sea salt and freshly ground black pepper, to taste

2 T. chopped fresh chives

Lemon wedges

If using whole farro, place it in a large bowl. Cover with cold water and let it stand 30 minutes to overnight. (The longer it soaks, the faster it will cook.) Drain.

In a large pot, cook mushrooms, onion, garlic, and thyme over medium heat for 3-4 minutes, stirring occasionally and adding 1 T. vegetable broth as needed to prevent sticking. Add remaining broth and the farro. Bring to boiling; reduce heat, cover, and simmer 15-20 minutes or until farro is tender. (Whole farro may take longer if soaked for a shorter time.)

Stir in peas and lemon zest; cook 2 minutes. Stir in spinach; cook just until spinach has wilted. Season with salt and pepper. Sprinkle with chives and serve with lemon wedges.

Makes 6 c.

Adapted from ForksOverKnives.com.  

Mandarin Pasta Spinach Salad with Teriyaki Dressing

8 oz. bowtie pasta

4 c. spinach leaves

1/2 c. craisins

1/3 c. pine nuts (or cashews or slivered almonds)

1 4-oz. can mandarin oranges, drained (could use thinly sliced apples or pears)

1/4 c. cilantro leaves, roughly chopped

Optional: finely diced red onions, feta or goat cheese

Dressing:

1/3 c. Kikkoman teriyaki sauce 

1/3 c. rice wine vinegar or apple cider vinegar

1/2 t. garlic powder

1/2 t. onion powder

1/4 t. salt

1/4 t. black pepper

1 T. sugar

1/2 c. salad oil or olive oil 

Cook pasta according to package instructions, drain and rinse with cold water. Set aside.

While pasta is boiling, prepare the dressing. In a jar, combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.

In a large bowl, toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Note: The dressing is easy to double and makes a great dip for vegetables or for another salad. It will store for a few days in the fridge.

Serves 4.

Adapted from LeCremedelaCrumb.com. 

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)

1/2 c. fresh cilantro

1 lemon, zested and juiced

1/3 jalapeno chile pepper, seeds and ribs removed

1/2 t. ground cumin

Salt and pepper, to taste

1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from CleanEating.com.   

Chicken, White Bean, & Spinach Salad

1 lb. dried white beans 

4 c. unsalted chicken stock 

1 T. chopped garlic 

1/2 t. smoked paprika 

1-1/2 t. kosher salt, divided 

1-1/4 t. black pepper, divided 

4 skinless, bone-in chicken breasts 

1/2 c. plus 1 T. olive oil, divided 

3 oranges 

4 T. Champagne vinegar 

2 T. finely chopped shallots 

4 oz. fresh baby spinach 

1/4 c. slivered almonds, toasted 

4 oz. goat cheese, crumbled (about 1 c.)

Combine beans, stock, garlic, paprika, 1/2 t. salt, and 1/2 t. pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 t. salt and 1/2 t. pepper. Heat 1 T. oil in a large skillet over medium-high heat; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. 

Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 c. beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 c. beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 c. Peel remaining 2 oranges and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 t. salt and 1/4 t. pepper in a large bowl. Add remaining 1/2 c. oil in a steady stream, whisking until incorporated. 

Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.

Serves 6.

Adapted from Southern Living recipe.

Spinach-Pineapple Salad

1 bag baby spinach or arugula (4-6 oz.)

1/3 c. praline pecans, finely chopped

4 oz. pineapple chunks, finely chopped

1/2 c. crumbled feta cheese

1/4 c. poppyseed dressing

Place greens in salad bowl. Sprinkle pecans, pineapple chunks, and feta over greens. Dress with poppyseed dressing and serve immediately.

Serves 4.

Adapted from a Publix "Aprons" recipe, Dec. 2020.

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Farro Bowl with Pomegranate Vinaigrette

1-1/2 c. uncooked farro
6 T. olive oil, divided
1 large sweet potato, peeled and cut into 3/4" chunks
1 t. kosher salt, divided
1 large shallot, finely chopped (about 1/4 c.)
1 c. refrigerated pomegranate juice
1 T. red wine vinegar
2 t. Dijon mustard
1/4 t. black pepper
2 c. baby spinach
1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving
1/2 c. crumbled feta cheese

Bring a large pot of water to a boil over high heat. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 min. Drain and place in a large bowl.

While farro cooks, heat 1 T. olive oil in a large skillet over medium heat. Add sweet potato, 1/4 c. water, and 1/4 t. salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10-12 min. Transfer to bowl with farro.

Heat 1 T. oil in the same skillet over medium heat. Add shallot and cook, stirring often, until softened, 3-4 min. Add pomegranate juice and cook, stirring occasionally, until reduced to about 1/2 c., 8-10 min. Whisk in vinegar, mustard, pepper, and remaining 3/4 t. salt. Remove from heat and gradually whisk in remaining 1/4 c. oil.

Add 3/4 c. dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

Serves 4.

Adapted from Real Simple magazine, Nov. 2019, p. 137.

Minestrone Soup

1/2 onion, chopped
6 c. vegetable broth, divided
4 garlic cloves, finely chopped
1 c. diced carrots
2 celery stalks, sliced
2 potatoes, peeled and diced
1 28-oz. can diced tomatoes
1 zucchini, chopped
2 t. dried basil
1 T. dried parsley
1/4 t. sea salt
Black pepper to taste
1 15-oz. can kidney beans, drained and rinsed
1 c. dry macaroni noodles
1/2 c. frozen lima beans
1-1/2 c. fresh chopped spinach

Saute the onion in 1/4 c. of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and saute for 3 more minutes. Add the carrots, celery, potatoes, tomatoes, and remaining vegetable broth. Increase the heat and bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Add the zucchini, basil, parsley, salt, pepper, kidney beans, macaroni, and lima beans. Bring back to a boil and boil for 1 minute, then reduce heat and simmer on low for 8 more minutes. Add the spinach and cook 3 minutes.

Makes 8 servings.

Adapted from The Vegan Starter Kit, p. 121.

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Gazpacho Verde

2 c. chopped ripe avocado
2 c. chopped English cucumber
1/4 c. lime juice
1/2-2/3 c. green salsa (salsa verde)
3 c. fresh baby spinach
2 c. chopped celery
1 c. water
1 c. ice cubes
Salt and black pepper
Additional avocado or cucumber, or a few small celery leaves, for garnish

In a food processor, combine all ingredients. Cover and process until smooth, adding more water if needed to reach desired consistency. Cover and chill 5-10 minutes. Season with salt and pepper.

Serves 4.

 Adapted from Fast & Fresh, p. 14. 

Nectarine, Beet, and Goat Cheese Salad

5 oz. fresh baby spinach
16 oz. cooked whole baby beets, chilled
2 nectarines, cut into wedges*
3.5 oz. crumbled soft goat cheese
1 c. balsamic vinaigrette
Salt and black pepper

Divide spinach among salad plates. Top with beets, nectarines, and cheese. Drizzle with dressing and sprinkle with salt and pepper to taste.

*Also try other fruit options instead of or along with nectarines: peaches, apricots, blackberries, raspberries, and/or strawberries. 

Serves 4.

Adapted from Fast & Fresh, p. 12. 

"Seeing Stars" White Beans and Greens Soup

1 T. olive oil
1 large garlic clove, minced
4 c. vegetable broth
1 16-oz. can cannellini beans, drained and rinsed
2 t. dehydrated minced onion
1/4 t. red pepper flakes
1/4 t. dried oregano
Salt and freshly ground black pepper
1/4 c. stellini or other small soup pasta
1 8-oz. can spinach, drained

Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth, beans, onion, red pepper flakes, oregano, and then salt and pepper to taste.

Bring to a boil, add the pasta, then reduce the heat to low and simmer until the pasta is tender, about 6 minutes. Stir in the spinach. Serve hot.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 166.

Spinach, Feta & Grape Salad with Maple-Soy Vinaigrette

8 oz. baby spinach leaves
1-1/2 c. halved red grapes
5 oz. crumbled feta
1 c. roughly chopped walnut halves, preferably toasted
1/4 c. maple syrup
2-1/2 T. soy sauce
2 T. red wine vinegar
2 T. balsamic vinegar
1 T. minced shallot
1 T. Dijon mustard
1 c. olive oil
Kosher salt and freshly ground pepper, to taste

For the salad, layer spinach, grapes, feta, and walnuts in a large salad bowl. Set aside and chill.

For the dressing, combine the maple syrup, soy sauce, vinegars, shallot, and mustard in a jar with a tight-fitting lid. Shake well. Add the oil and shake until blended. Season with salt and pepper to taste.

Drizzle the salad with about one-third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired, or pass it with the salad.

Makes 4-6 servings.

Adapted from Yankee magazine, Mar./Apr. 2016, p. 56.

Green Rice

3 c. packed fresh cilantro leaves, divided
2 c. fresh spinach
3 garlic cloves
3 c. low-sodium vegetable broth, divided
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. olive oil
1 yellow onion, finely diced
1-1/2 c. long-grain brown rice

Combine 2-1/2 c. cilantro, spinach, garlic, 2 c. broth, salt, and pepper in a blender or food processor and process until smooth. Set aside.

In a large frying pan over medium heat, warm oil; add onion and cook until translucent, about 5 minutes. Stir in rice and the cilantro mixture.

Add remaining 1 c. broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 40 to 45 minutes. Do not uncover pot while rice is cooking, except to begin checking at around 30 minutes if rice is done.

Remove rice from heat and allow it to reset, covered, for 10 minutes. Fluff. Finely chop remaining 1/2 c. cilantro and fold into rice. Serve immediately.

Makes a great rice bowl with black beans and Cumin-Roasted Sweet Potatoes.

Makes about 6 cups.

Adapted from Mother Earth Living, Jan./Feb. 2017, p. 34.

Creamy Chicken Alfredo Casserole

1 6-oz. package fresh baby spinach, chopped
1/3 c. refrigerated pesto sauce
1 15-oz. jar Alfredo sauce
1/4 c. chicken broth
12 oz. penne pasta, cooked per package directions
2-1/2 c. chopped cooked chicken
4 oz. mozzarella cheese, shredded
2 T. thinly sliced fresh basil
1/4 t. paprika

Preheat oven to 375 degrees. Toss together spinach and pesto in a medium bowl.

Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture into a lightly greased 11 x 7" baking dish. Top with half of spinach mixture.

Stir together the cooked pasta, chicken, and remaining Alfredo mixture; spoon half the chicken mixture over the spinach mixture in the baking dish. Repeat layers once with remaining spinach mixture and chicken mixture.

Bake 30 minutes. Remove from own and sprinkle with cheese. Return to oven and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

Serves 4.

Adapted from Southern Living magazine, Feb. 2017, p. 120.