Sautéed Spinach

 Spinach is among the world's healthiest vegetables

1 pound fresh spinach

2 cloves garlic peeled (cut in half or even quarters if large)

¼ cup olive oil

Salt

Discard any spinach leaves that are not fresh. Pinch off any large or hard  stems.. Wash the spinach and place it in a large pot with no more water than clings to the leaves after washing. If you are using prewashed spinach you need to add a little water to the pot (a couple of teaspoons).

Cook the spinach in a covered pot over medium heat with a pinch of salt. The spinach is done when it’s tender (10 minutes of more).

In a separate skillet sauté the garlic cloves in the olive oil until the garlic is lightly browned. Remove the garlic and add the cooked spinach and about 1/8- 1/4 teaspoon of salt. Sauté for a couple of minutes, taste and correct the seasoning

Kale Salad with Pine Nuts, Currants, Garlic and Lemon

Kale is one of the healthiest vegetables around; you always see it on  the list of super foods. It's  full of antioxidants, anti- inflammatory nutrients and anti- cancer glucosinolates. Kales risk- lowering benefits have been shown to include cancer of the prostate, bladder, breast, colon and ovary. The Kale in this recipe is uncooked so you get the maximum health benefits!

When I told my husband that I was making him a nice Kale salad for dinner he joked that he wouldn’t be home for dinner. He loved the salad.

Do something great for yourself and your family; make this salad today. You won’t be disappointed.

Kale Salad with Pine Nuts, Currants, Garlic and Lemon (adapted from a Susan Lawrence recipe)

1 bunch Kale, cleaned, stems removed and chiffonade

¼ cup of extra virgin olive oil

Juice of 2 medium lemons (about 1/8 cup)

3 cloves of chopped garlic

½ cup grated parmesan cheese

1 bunch of scallions, finely sliced

½ cup of dried currants

½ cup toasted pine nuts

Chiffonade is a method of cutting leafy green vegetables into long thin strips. The leaves are stacked, rolled tightly into a cigar shape and then thinly cut into strips. Chiffonade is French for “rag”. Add the oil and lemon to the leaves and with your hands, massage the liquid into the strips of Kale for a couple of minutes. This will help to soften the Kale. Toast the pine nuts in a preheated 350 degree oven, until lightly toasted. (Monitor closely as they can burn quickly). While the pine nuts cool add the scallions, currants, parmesan cheese and garlic. Toss and add the pine nuts.

Tightly roll the Kale into a cigar shape and then cut into thin strips.

Roasted Sweet Potatoes with Honey and Cinnamon

Tyler Florence’s Roasted Sweet Potatoes with Honey and Cinnamon are easy to make and delicious. I served these with pork chops and sautéed apples.    Sprinkle a little salt on the potatoes when they come out of the oven.

Ingredients

• 4 sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
• 1/4 cup honey
• 2 teaspoons ground cinnamon
• Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

You can watch a video of Tyler making theses here : http://www.foodnetwork.com/roasted-sweet-potatoes-with-honey-butter/video/index.html

Full of vitamin A and antioxidants, sweet potatoes are one of the most nutritious vegetables. Sweet potatoes aren't just Thanksgiving.