from a tasting table recipe (so far, the only good tasting table recipe of the 4 i’ve attempted). i was so excited about it, i forgot to take a photo. i probably overdid the lemon juice since i really didn’t have 1 lb of spinach. the dish wasn’t as sweet as i had expected and all the different textures and the nutty flavor of the pine nuts as a counterpoint to the lemon/zest and raisins was perfect. m wasn’t as keen on it, but enjoyed it nonetheless (despite the fact that i left the stems on the spinach). some recipes just turn out well – this is one of them. so easy yet so complex in flavor and presentation.

Espinacas a la Catalana (Catalan Spinach)
Yield: 4 servings

1 cup water
1/4 cup raisins
1 tablespoon extra-virgin olive oil
1/2 medium Granny Smith apple, diced
1 tablespoon finely chopped shallot
1/4 cup pine nuts, toasted
1 tablespoon dry sherry (omitted, just because i didn’t have any and didn’t bother buying any)
1 pound baby spinach
Kosher salt
1 teaspoon fresh lemon juice (from about half a medium lemon)
Finely grated zest from 1 medium lemon

1. In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.

2. In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they’re soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.

3. Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.

after having some most excellent giardiniera in chicago and given my recent pickling obsession, here’s a recipe we found. veggies are currently in the fridge brining. salt and vinegar – what’s not to love?

6 serranos thinly sliced
2 red bell peppers
1 celery rib, diced
1 carrot diced
1/2 head cauliflower, stems removed and florets chopped
1/2 cup salt
3 cloves garlic
2 1/2 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
black pepper
1 cup white vinegar
1 cup Canola oil

Dump the serranos, red bell peppers, celery, carrot, and cauliflower into a large bowl. Sprinkle on the salt and mix until well combined.
Pour in the enough water to cover the vegetables. Cover with plastic wrap and refrigerate for at least 12 hours.
Drain the water and then rinse the vegetables under cold water to remove some of the excess salt.
In a small bowl combine the garlic, oregano, red pepper flakes, celery seeds and a pinch of black pepper.
Add the vinegar to the bowl and stir until combined. Then slowly whisk in the oil.
Dump the vegetables into some jars and top with the oil and vinegar mixture. Cover and refrigerate for at least 48 hours. They will last for at least 2-3 weeks.