Something to try from B-squared

This was surprisingly good. Comes from a book Verdura by Viana La Place.

Lentils and Wild Greens
(Lenticchie con Verdura Selvatica)

1 bunch mustard greens (stems trimmed, leaves stripped from ribs)
salt to taste
4 Tb olive oil (divided, plus extra for drizzling)
1 small onion (diced)
2 garlic cloves (finely chopped)
1 celery stalk (finely diced)
1 small carrot (finely chopped)
(for herbs use fresh if you can and chop all)
1 tsp oregano
1 tsp rosemary
2 Tb parsley
2 Tb basil
2 C lentils
freshly ground pepper
3 small tomatoes roasted, peeled, seeded and diced
3 Tb lemon juice

Cook the mustard greens in the water that clings to them after washing. Add salt to taste. Drain in a colander, Chop very coarsely and set aside.
Select a medium braising pan and combine 3 Tb olive oil, onion, garlic, celery and carrot. Cook, covered, over moderate heat until the vegetables are tender. Add the herbs and lentils and stir. Let the lentils absorb the flavors for a few minutes. Add 4 C water (I used veggie broth) and salt and pepper to taste. Bring to a boil, then simmer, with the lid partially on, until the lentils are just tender...app. 35 min (I found that mine took longer, so be flexible). About 10 min before the lentils are cooked, add the tomatoes.
Meanwhile saute the greens very briefly in the remaining Tb olive oil.
Just before serving, stir the greens and lemon juice into the lentil tomato mixture.
Ladle into shallow soup bowls. Grind a little coarse pepper over the top and add a few drops of raw olive oil. Serve with a nice,warm bread.

Should have taken a picture...

Tonight I made a family favorite but for the first time used the fresh spinach and spring onions from our CSA box.

The boy said. "It's always good, this is even better".

A bonus is that it cooks in one pot.


Pasta with Feta, Spinach and Tomatoes

1 lb. short pasta like penne or rotelle
olive oil
1-2 clove garlic minced
2+ bunches of fresh spinach, washed and coarsely chopped (or 1 lb. frozen)
1/2 bunch spring onions chopped
1 28oz. can diced tomatoes
8-10 oz. crumbled feta cheese

Cook pasta until al dente and set aside in a colander to drain.
To the empty pasta pot, add a couple of tablespoons olive oil.
Saute garlic briefly, add spinach and cook until soft.
Add green onions and tomatoes and cook a few minutes,
Return pasta to pot and heat through.
Gently stir in feta and serve.

Note: I usually use either brown rice penne or whole wheat rotelle from Trader Joe's. They can stand up to the heavy sauce.
I always use the Pastures of Eden feta also from Trader Joe's. It is less salty and more creamy than the less expensive feta.