Playing with the extras

When shopping for the week’s groceries, sometimes I overshoot it a little. Recently this mistake was a humongous bag of spinach. Half of the spinach was cooked up in a soup, while the rest remained in my fridge. Instead of letting it wilt, I decided to try incorporating spinach into places I don’t usually use it—I tucked it in smoothies, tossed it into impromptu salads and sautéed it as a side. The results were surprisingly easy and healthful—sometimes, mistakes can be rewarding.

 

Spinach Smoothie

Frozen bananas are a great thing to keep on hand—just buy a large bunch and put them (without their skin) directly in the freezer when you get home. That way, you can always whip up a smoothie. Don’t be put off by the greens in this recipe, they are mellowed when blended and the cinnamon provides a warm note that compliments it well.

 

Ingredients

• 1 frozen banana
• 1 cup of spinach
• 1 tablespoon of cinnamon
• 1 cup of water

 

Preparation

Place all of the ingredients in a blender, and blend for 2–4 minutes, or until smooth. Serves one.

 

Warmed Cannellini Salad with Grained Mustard Dressing

I used leftover dried beans that I cooked in the oven here, but feel free to sub canned ones if that’s what you have.

 

Ingredients

 

• 1/4 cup of white beans
• 1 teaspoon of fresh or dried rosemary
• 1 cup of spinach
• 1 tablespoon of grainy mustard
• 2 tablespoons of olive oil
• Salt and pepper

Preparation

Heat the beans and rosemary in the microwave until warmed through, about one minute (or for a few minutes on the stovetop).

 While the beans are heating, make the dressing—place the mustard in a small glass or bowl, and steadily mix in the olive oil and whisk with a fork.

When the beans are heated through, fold in the spinach—they should wilt slightly. Use tongs to incorporate the dressing into the mixture, and season with salt and pepper. ?