Saturday, June 13, 2009

recipe 3: stir-fried spinach and recipe 4: roasted potatoes

Both recipes are from "Williams-Sonoma Essential of Healthful Cooking".

Stir-Fried Spinach with Garlic and Lemon Zest

2 lb (1kg) spinach
1 tablespoon olive oil
1 teaspoon grated lemon zest
1 minced garlic clove
Kosher salt and freshly ground pepper

Rinse the spinach carefully in 2 or 3 changes of water, discarding the stems and damaged leaves. Drain in a colander.

Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.

When the garlic begins to sizzle, immediately add the spinach, and using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2-3 minutes.

Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a few grinds of fresh pepper. Serve at once.

Roasted Russet Potatoes with Parsley and Garlic

2 long russet potatoes
1 tablespoon olive oil
2 tablespoons finely chopped parsley
1 clove garlic
Kosher salt and freshly ground pepper

Preheat the oven to 400F (200C). Cut the potatoes into slices. Rinse under cold water, blot dry.

Place the potatoes in a bowl, drizzle with oil and toss to coat.

Arrange the potatoes in a single layer on a nonstick baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender, approximately 30-35 minutes. While the potatoes are roasting, combine the parsley and garlic.

Transfer the potatoes to a serving dish and sprinkle with ½ teaspoon salt and a grind of pepper. Add the parsley mixture and toss to coat. Serve at once.

We enjoyed both dishes very much and I will be making them again. I served the stir-fried spinach and roasted potatoes with a simple, baked salmon.

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