2 tablespoons olive oil
1 clove garlic, minced
1 pound baby spinach
2 teaspoons balsamic vinegar
salt

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic, then the spinach.
2. Coat spinach with the oil and sauté until it just begins to wilt. Remove from heat, drizzle with balsamic vinegar and season to taste with salt. Serve immediately.

Makes 4 servings

4 six ounce boneless, skinless salmon fillets, halved
2 cups ricotta
1/2 cup baby spinach
1/2 cup mayonnaise
salt and pepper

1. Preheat oven to 350 degrees.
2. Combine ricotta, spinach and salt and pepper.
3. Place 1/4 of the ricotta mixture on top of a salmon fillet and sandwich with the other half. Repeat with remaining filling and fillets.
4. Transfer stuffed salmon to a baking sheet and spread mayonnaise on top. Bake until salmon is light and flaky, about 15-20 minutes.

Makes 4 servings

4 cups fresh spinach, coarsely chopped
2 ripe pears, cubed
3 tablespoons white wine vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1/2 cup extra virgin olive oil
1 tablespoon poppy seeds
salt and pepper

1. Arrange spinach and pear on a plate.
2. Whisk together vinegar, sugar and mustard, then gradually whisk in oil until fully incorporated. Stir in poppy seeds and season to taste with salt and pepper.
3. Pour dressing over the salad and serve.

Makes 4 servings

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 cups fresh spinach, minced
1/4 cup water
2 tablespoons olive oil
2 teaspoons ginger puree
3 cloves garlic, minced
1 medium onion, minced
1 large tomato, crushed
1 whole black cardamom pod
2 whole cloves
1 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 tablespoons coconut milk
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
salt

1. Heat a large saucepan over medium heat. Add oil and fry chicken until lightly browned. Remove and set aside.
2. Place spinach and water into a separate saucepan over medium-high heat. Bring to a boil, then remove from heat and set aside.
3. Heat 2 tablespoons of olive oil in the chicken saucepan and add the ginger, garlic and onions, sautéing until lightly brown, then stir in the tomato, cardamom, cloves, coriander seed, cayenne and turmeric.
4. Reduce heat to a simmer, then add the coconut milk and the chicken back to the pot. Cover and simmer until the chicken is tender, about an hour, adding a bit of water if necessary.
5. In a separate skillet over medium heat, melt the butter with the olive oil and lightly fry the cumin and coriander seed. Drain the spinach and toss in this mixture, then stir into the chicken. Season to taste with salt and serve with Chappati.

Makes 4 servings

1-1/2 cups plain yogurt
3/4 cup water
1/4 cup chickpea flour
1 tablespoon ground coriander seed
1/2 teaspoon turmeric
2 tablespoons vegetable oil
3 green chilies
1/4 small onion, minced
2 teaspoons ginger puree
2 cloves garlic, minced
1/2 teaspoon fenugreek, crushed
3 cups spinach, chopped
1 red chili, chopped
1/4 teaspoon paprika
salt and pepper

1. Combine yogurt, water, chickpea flour, coriander seed and turmeric and set aside.
2. Heat a large skillet over medium-high heat and add the vegetable oil and green chilies. Fry until chilies begin to blister, rotating to blister all of the skin.
3. Remove the chilies from the oil and discard. Reduce the heat to medium and stir in the onion, ginger and garlic, sautéing until tender.
4. Gradually incorporate the yogurt sauce, stirring constantly, and bring to a boil. Continue stirring to prevent curdling.
5. Reduce heat to a gentle simmer and cook until smooth and oil begins to separate.
6. Stir in the fenugreek, spinach, red chili and paprika and cook until spinach is wilted. Serve immediately over rice or with Chappati.

Makes 4 servings

1 tablespoon ghee
1 teaspoon ginger puree
2 cloves garlic, minced
1 teaspoon ground coriander seed
1/4 teaspoon red pepper flakes
3 whole cloves
1 teaspoon turmeric
4 small potatoes, peeled and cubed
2 cups chicken broth

1 cup spinach, chopped
(optional) 1/2 cup fresh cilantro, chopped
3 tablespoons yogurt
salt and pepper

1. Heat ghee in a large pot with ginger, garlic, coriander, red pepper flakes, cloves and turmeric. Cook until fragrant.
2. Add potatoes to the pot with just enough chicken broth to cover. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
3. Remove from the heat and stir in the spinach and cilantro, if using. Gradually incorporate the yogurt, teaspoon by teaspoon, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste and serve.

Makes 4 servings

3 cups baby spinach
1 cup blackberries
6 fresh figs, halved
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
salt and pepper

1. Combine spinach, blackberries and figs in a bowl.
2. Whisk together vinegar and oil and season with salt and pepper.
3. Toss salad with prepared vinaigrette.

Makes 4 servings

12 ounces linguine
3 tablespoons extra virgin olive oil
6 slices bacon, chopped
1 small onion, sliced
1 cup chicken stock
3 tablespoons fresh sage, chopped
1 cup spinach
1/4 cup parmesan cheese, grated
salt and pepper
water

1. Bring a large pot of salted water to a boil and add the linguine. Continue cooking until al dente.
2. Meanwhile, heat a large skillet over medium heat and add the olive oil. Fry the bacon until just crisp, then add the onions.
3. Sauté the onions until tender, then stir in the chicken stock and sage.
4. Reduce heat to a simmer until linguine is cooked. Add the spinach to the skillet and allow to wilt, then add the linguine.
5. Toss the linguine with the other ingredients, season with salt and pepper to taste and top with parmesan.

Makes 4 servings

2 cups cherry tomatoes, halved
1/2 cup spinach
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
2 teaspoons fresh basil or 1/2 teaspoon dried basil
salt and pepper

1. Combine vinegar, olive oil and sugar in a small bowl.
2. Toss cherry tomatoes with spinach and basil and season with salt and pepper.
3. Combine tomatoes with dressing and serve.

Makes 4 servings

3/4 cup olive oil
1/4 cup white vinegar
1/4 small onion, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/3 cup ketchup
1/2 cup sugar

1 pound baby spinach
6 slices bacon, cooked
6 ounces water chestnuts
3 eggs, hard boiled
6 button mushrooms, sliced

1. Combine oil, vinegar, onion, Worcestershire sauce, salt, ketchup and sugar and mix well.
2. Toss together spinach, baby, water chestnuts and mushrooms. Dice 2 of the eggs and combine with the rest of the ingredients.
3. Pour dressing over salad and toss to coat. Garnish with remaining egg.

Makes 6 servings