Recipes From The Garden

½ cup chopped walnuts
4 cups arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shredded or shaved with a vegetable peeler
1 large pinch black pepper
1 large pinch salt
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Directions: Toast walnuts in a small skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3-5 minutes. Transfer to a salad bowl; let cool. Add arugula, strawberries, Parmesan cheese, pepper and salt to salad bowl. Sprinkle vinegar and oil over the salad; toss gently and serve.

1 tablespoon olive or canola oil
1 medium onion, chopped
3 cloves garlic, minced
1-1 ½ pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken or vegetable broth
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon garam masala, (see Ingredient note)
¼ teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions: Heat oil in a Dutch oven over medium heat. Add garlic and onion and cook until translucent, about 3 minutes. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and some of them are torn into pieces that are stirred into the cooked barley at the end.

1 cup pearled barley (about 8 ounces)
2 tablespoons walnuts
½ cup plus 2 tablespoons olive or canola oil
½ cup raisins
1 tablespoon diced red onion
6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
2 tablespoons fresh lemon juice plus zest
Salt and pepper
Directions: In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly. Meanwhile, in a small skillet, toast the walnuts over low heat, stirring, until lightly golden, 3 to 5 minutes. In a small skillet, heat 2 tablespoons of the oil. Add the raisins and red onion and cook over moderate heat, stirring, until the onions are translucent, about 3 minutes. Scrape into the barley and add the walnuts. In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining ½ cup of olive oil until smooth. Season with salt and pepper. Scrape the pesto into the barley. Add the remaining kale leaves, season with salt and pepper and toss well. Serve.

4 medium sweet potatoes (about 2 ½pounds total), peeled and cut into 1-inch cubes
⅓ cup plus 2 tablespoons olive oil (divided)
¾ teaspoon salt (divided)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
3 tablespoons lime juice and zest
⅓ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
⅓ cup sliced almonds, lightly toasted (see note)

Directions: Heat oven to 425 degrees. Toss the sweet potatoes with 2 tablespoons olive oil and ¼ teaspoon salt. Put the sweet potatoes on a baking sheet or in a roasting pan and cook, stirring once, until tender, about 15 minutes. Keep warm in a large bowl. Meanwhile, in a small bowl, make the spice mix by combining the garlic, cumin, paprika, cayenne, lime juice and the remaining ½ teaspoon salt. Whisk in the remaining ⅓ cup olive oil and then add the parsley and cilantro. Gently combine the roasted sweet potatoes with the spice mix and the toasted almonds. Serve at room temperature. If made ahead of time, refrigerate, then allow to come to room temperature before serving.
Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

1 pound Brussels sprouts
2 tablespoons olive oil
Salt and pepper to taste

Directions: Preheat oven to 400 degrees. Trim brown ends off of Brussels sprouts and cut in half. Toss with olive oil, salt and pepper. Pour them onto a sheet pan or roasting pan and roast for 35-40 minutes, until crisp on the outside. Shake the pan twice while roasting to brown the sprouts evenly. Sprinkle with a little more salt and serve.

1 head cabbage, cut in 1 inch rounds
¼ cup olive or canola oil
Salt and pepper

Directions: Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cabbage with the oil. Season with salt and pepper and toss well. Roast for about 30-40 minutes, flipping once during cooking, until the cabbage is tender and golden brown. Toss with vinaigrette while cabbage is still warm. Serve warm or at room temperature.

2 teaspoons Dijon mustard
2 teaspoons white-wine vinegar
1 teaspoon honey
Juice and zest of 1 lemon
1 garlic clove, minced
Salt and pepper to taste
½ bunch Italian parsley, chopped
2 tablespoons canola or olive oil

Directions: Combine all ingredients in a small jar with a tight-fitting lid. Shake to combine.

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons canola oil
1 large serrano or jalapeno pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
1 can diced tomatoes with juice
2 tablespoons freshly minced cilantro leaves, to garnish
Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Directions: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano or jalapeno pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water and can of tomatoes. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.

1 bunch Swiss chard or kale
Zest and juice of 1 lemon
½ cup olive oil
1 ½ cups panko breadcrumbs
1 clove garlic, minced
¾ cup grated Parmesan

Directions: Wash and dry the chard and remove the stems from the leaves. Set aside. Combine the lemon juice and half of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in ¼ cup of the olive oil. Set aside. Warm the remaining ¼ cup olive oil in a small, heavy skillet over medium heat. Add the panko and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic and let them toast for another minute, remove from the heat. Separate the chard leaves from their stems. Finely chop the stems. Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons. Repeat until all the leaves are shredded. Put the chard stems and leaves into a large bowl and toss gently with the Parmesan and about ⅔ of the lemon dressing. Taste and add more dressing if you like. Toss in the toasted panko and serve immediately.

1 bunch kale
1 avocado, diced
1 medium pomegranate, arils removed, or a handful of dried cranberries
4 clementines, peeled and sliced into rounds or small strips
4 small radishes, sliced into thin rounds and then into skinny strips
Handful fresh cilantro, chopped
⅓ cup crumbled feta
¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds
Honey-Lime Dressing
3 tablespoons fresh lime juice (about 2 small limes)
3 tablespoons olive oil
1 medium jalapeño, membranes and seeds removed, finely chopped
2 teaspoons honey (or agave nectar)
1 teaspoon Dijon mustard
¼ teaspoon chili powder
⅛ teaspoon salt

Directions: First, make the dressing by whisking together all of the ingredients in a small bowl.
Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the prepared avocado, pomegranate (or dried cranberries), clementines, radishes, cilantro and feta to the bowl. Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to the salad bowl. Toss the salad to combine and serve.

1 baguette sliced diagonally
½ cup olive oil
1 small onion, finely chopped
6 garlic cloves, minced
1 can white beans, such as cannellini, rinsed if canned
2 teaspoons minced fresh thyme or Italian parsley
Salt and freshly ground pepper
1 pound collard greens, leaves only, coarsely chopped and rinsed but not dried

Directions: Preheat the oven to 400°. Arrange the baguette slices on a baking sheet and brush lightly on both sides with 3 tablespoons of the olive oil. Bake for about 8 minutes, or until lightly browned. Heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until the onion softens, about 5 minutes. Add the beans and cook, stirring, until heated through, about 3 minutes. Scrape the mixture into a food processor or blender and puree until smooth. With the machine on, add 2 tablespoons of the olive oil. Transfer to a bowl, stir in the thyme and season with salt and pepper; keep warm. Wipe out the skillet and set it over moderately high heat. Add the collards and stir until wilted. Transfer to a colander and let cool slightly, then squeeze out the excess liquid. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the collards and season with salt and pepper. Cook over moderately high heat, stirring, until heated through. Spread each toast with about 1 tablespoon of the warm bean puree and top with some of the collards.

8 cups stemmed and torn Swiss chard (about 1 bunch) or spinach or kale
1 15.5-ounce can chickpeas, rinsed
1 clove garlic, chopped
½ teaspoon ground cumin
salt and black pepper
½ cup crumbled Feta (2 ounces)
¼ cup all-purpose flour
½ cup olive oil
½ cup plain Greek yogurt
hot sauce, for serving
Directions: Pulse together the Swiss chard, chickpeas, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, scraping down the sides of the bowl as necessary. Combine the Swiss chard mixture, Feta, and flour in a large bowl. Form the mixture into eight 2½-inch patties. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook the patties, in 2 batches, until browned, 3 to 4 minutes per side, adding the remaining 2 tablespoons of oil to the skillet for the second batch. Serve with the yogurt and hot sauce.

1 cup peeled garlic cloves
2 cups canola oil

Directions: Put garlic cloves and oil in a small, heavy-bottom pot. Bring to a low boil, where you see some bubbles at the surface. Turn heat down to low and simmer for 15 minutes. Let cool to room temperature in pot. Pour garlic and oil into a glass jar with a lid. Will keep in the refrigerator up to a month.

1 bunch radishes
Olive or canola oil
4 cups arugula
Juice and zest from 1 lemon
¼ cup olive or canola oil
2 large eggs, boiled and quartered
1 avocado, diced

Directions: Preheat the oven to 400 degrees F. Place the radishes in a small baking dish and toss them with a tablespoon of oil and a few pinches of salt. Transfer to the oven and roast for 15 minutes. Set aside. In a small bowl, whisk together the lemon zest and juice, ¼ cup of oil and a few pinches of salt and pepper. To a large bowl, add the arugula and radishes and toss with the lemon vinaigrette, until thoroughly coated. Transfer to a serving plate; place the diced avocado on top and arrange the sliced boiled eggs around the salad.

3 medium bunches collard greens, divided
¼ cup olive oil
1 large onion, sliced
Salt and pepper
2 serrano chiles, seeds removed, chopped
½ cup cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
8 large eggs
Cayenne pepper or red pepper flakes
Dill for garnish

Directions: Preheat oven to 325°. Remove ribs and stems from collards. Chop coarsely. Heat ½ olive oil in an oven proof large skillet over medium. Add collards and sauté for 5 minutes. Add remaining olive oil, onion, chiles, cilantro, cumin and coriander and cook until onions are soft, about 5 more minutes. Season with salt and pepper. Use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and cayenne or red pepper flakes. Bake in oven until eggs are just set, 20–25 minutes. Top with dill.

1 bunch (about 12) radishes, cut into chunks (about 2 cups)
1 apple, cut into chunks (about 1 cup)
Juice of 1 lime
1 tablespoon olive oil
1 tablespoon chopped cilantro

Directions: Put the radish and apple chunks in a bowl. Drizzle and toss in the lime and olive oil. Sprinkle generously with salt and toss in the cilantro. Serve.

8 medium beets
½ cup balsamic vinegar
½ cup olive oil
2 teaspoons Dijon mustard
salt and black pepper
I bag baby spinach or arugula (optional)
⅓ cup walnuts
4 ounces feta cheese, crumbled
3 tablespoons Italian parsley, chopped

Directions: Preheat oven to 400 degrees. Wrap the beets in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap beets and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife. While the beets are roasting, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. Place the arugula or spinach in a separate bowl and toss it with enough vinaigrette to moisten. Put the greens on a serving platter and then arrange the beets, walnuts, and feta cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt, pepper and parsley and serve warm or at room temperature.

¼ cup walnuts or almonds
1 small head cauliflower (about 1 ½ pounds), cut into florets
¼ teaspoon cayenne pepper
¼ cup olive oil
Salt and black pepper
¼ cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ small red onion, thinly sliced
½ cup raisins

Directions: Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 6 minutes; transfer to a plate. Increase heat to 450° F. On a separate rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes. Meanwhile, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ¾ cup water, and ¼ teaspoon each salt and black pepper in a large bowl (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.

4 cups snow peas or snap peas (about 12 ounces)
2 oranges
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot or red onion
1 teaspoon sugar
¼ teaspoon salt
small jicama, peeled and cut into small cubes
Directions: Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.

1 bunch of radishes, chopped
½ bunch of parsley, chopped
1 tablespoon fresh squeezed lemon juice
1 tablespoon olive oil
1 pinch of pepper
2 pinches of salt

Directions: Combine all of the ingredients in a small bowl. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons unseasoned rice vinegar
¼ cup unsalted, roasted peanuts, coarsely chopped
½ teaspoon sugar
2 tablespoons nutritional yeast or grated parmesan cheese
4 scallions, thinly sliced

Directions: Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. nutritional yeast or parmesan; season again. Serve broccoli stems and florets topped with scallions and more yeast.

1 pound Tuscan kale, about 4 small bunches, cleaned, center ribs removed
¼ cup plus 2 tablespoons olive oil
1 small sprig rosemary
2 dried chiles de árbol, broken into large pieces
1 cup sliced onion
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper

Directions: Bring a large pot of heavily salted water to a boil over high heat. Working in batches, blanch the Tuscan kale in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop and set aside. Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in ¼ cup oil, and add the rosemary sprig and the chile. Let them sizzle in the oil for about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with salt and freshly ground black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Continue cooking for another 5 to 7 minutes, stirring often with a wooden spoon, until onion is soft and starting to color. Add the kale and the remaining 2 tablespoons oil, stirring to coat the greens with the oil and onion. Season more salt and pepper and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Remove rosemary and chile before serving.

2 Red potatoes
2 jalapenos, diced
½ bag frozen corn
3 cups collard leaves, stripped off stems and cut into ribbons
6 eggs
Salt for potatoes and salt to season the final product
Canola or corn oil (not olive oil)
Corn or flour tortillas
Lime (quartered)
Sour cream (drizzling on top of each taco)
Shredded cheese
Your favorite salsa

Directions: Dice potatoes (smaller dices cook faster) and cook in water with 1 teaspoon of salt until they are soft. Mix the cooked potatoes with the jalapenos and the frozen corn. Coat the bottom of a saute pan (preferably cast-iron) with oil, set to high heat. Add the collards, cook for 2 minutes, then add the potato mix. The collards should burn slightly, which is the key to this dish because it gives it a smoky flavor. The potatoes will also brown due to the high heat. Season with salt and stir for 2 minutes. Scoop the cooked collards mix into warm tortillas, sprinkle with cheese, sour cream and hot sauce. Finish with a squeeze of lime.

The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
1½ tsp. ground turmeric 
7 shallots, roughly chopped or 1 red onion
4 cloves garlic, roughly chopped 
2 jalapenos, minced 
1 3" piece ginger, peeled and thinly sliced 
3 tbsp. canola oil 
2 tsp. sugar 
1 tsp. kosher salt, plus more to taste 
1 14-oz. can unsweetened coconut milk 
2 lbs. collard greens, stemmed and cut crosswise into ½"-wide strips 
Freshly ground black pepper, to taste 

Directions: Combine turmeric, shallots or onion, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Season with salt and pepper and serve warm.

1 bunch (large) kale
1 teaspoon olive oil
½ teaspoon salt
1 granny smith apple cut into bite-size pieces
½ cup dried cranberries
½ cup chopped almonds or sunflower seeds or pumpkin seeds
½ cup ranch dressing
1-2 tablespoons cider vinegar
black pepper

Directions: De-stem and chop the kale. An easy way to de-stem greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf. An easy way to chop the greens is to stack a few leaves, roll them up into a cigar shape and cut the through the greens cylinder, making strips. Place strips in a large bowl. Pour olive oil on kale strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Combine the kale strips with the apples, cranberries and almonds. Whisk together the ranch dressing, apple cider vinegar and black pepper. Toss dressing with the kale.

6 stalks celery, cut into 1⁄4-inch-thick slices, leaves reserved
20 radishes, thinly sliced
Salt and freshly ground black pepper
1⁄2 cup fresh lemon juice
3 tbsp. Canola oil
2 avocados, halved, pitted, and peeled
1⁄2 cup kalamata olives, pitted

Directions: In a medium bowl of ice water, soak the sliced celery and radishes for 10 minutes. Drain and return the vegetables to the bowl and season with salt and pepper. Pour the lemon juice over the vegetables and toss to combine. Let the vegetables stand for 10 minutes to marinate in the juice. Add the oil to the vegetables and toss to coat. Cut each avocado half into 4 wedges and then gently toss with the celery and radishes. Transfer the salad to a platter and sprinkle with the olives and celery leaves before serving.

¼ cup olive oil
3 tablespoons chopped fresh mint
2 tablespoons lemon juice
1 minced shallot or 1 tablespoon chopped red onion
1 teaspoon Dijon mustard
½ teaspoon sugar
1 pound snap peas, washed and cut in half
1 bunch radishes, sliced
¼ cup pistachios or your favorite nuts

Directions: Make Lemon-Mint Vinaigrette: Place all ingredients except snap peas radishes and nuts in a jar with a tight-fitting lid. Shake to combine. Toss peas with 3 Tbs. Lemon-Mint Vinaigrette. Stir in nuts.

Two 15.5-oz cans black-eyed peas (about 3 cups), drained and rinsed
½ cup thinly sliced red onion
3 stalks celery, thinly sliced (about 3/4 cup)
1 bag baby spinach leaves
½ cup bottled red wine vinaigrette
Salt and pepper to taste

Directions: In a large bowl, combine the black-eyed peas, red onion and celery. Pour the dressing over the mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add the spinach and toss to coat. Season with salt and pepper.

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 oz. brussels sprouts, leaves separated

Directions: Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add
turnips, apples and brussels sprouts. Serve.