Spinach
Whole-Wheat Pasta with Lentils, Spinach, and Leeks
If you like, grate some Parmesan cheese over the tossed pasta just before serving, or offer grated cheese on the side.
Spinach Linguine with Walnut-Arugula Pesto
The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.
White Bean Salad with Spicy Roasted Tomatoes and Broccoli
The ingredients can be prepared the day before and refrigerated.
Spinach Salad with Fennel and Blood Oranges
If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.
Jícama and Orange Salad with Citrus-Cumin Vinaigrette
Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.
Udon Noodles with Shiitake Mushrooms in Ginger Broth
This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
Miso Soup with Tofu, Spinach, and Carrots
Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a bit of liquid first so it is quickly and evenly distributed. We used white miso, which is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.