Coconut Spinach

(from Vegetarian World Classics)

1.5 pounds spinach (frozen is fine)
oil for frying
1 large onion, chopped fine
½ cup roasted peanuts
1 cup coconut milk

1. steam spinach (or defrost) and squeeze out as much water as possible. chop.

2. fry onion until soft.

3. puree peanuts with coconut milk. pour into saucepan with onion, cook on high heat slightly thickened (2 minutes).

4. stir in spinach.

Citrus Glazed Squash

¾ cup fresh orange juice
½ cup fresh lime juice
3 T honey
2 t olive oil
½ t salt
chili powder to taste
2 zuchinni, sliced
2 yellow squash, sliced

1. Combine juices, honey, olive oil, salt, and chili powder into sauce

2. marinate squash in sauce for an hour

3. Simmer (medium-high heat) squash in pan with lots of sauce and a bit of cooking spray until the liquid evaporates, leaving a brown glaze.

4. Cook down extra sauce and use as extra glaze/sauce

Nectarine-Chickpea Couscous

1¼ cups water
1 cup couscous
3 chopped nectarines
4 T fresh lime juice
1 T olive oil
2 T honey
½ t salt
1 t cumin
1 t coriander
¼ cup green onions
1 can chickpeas, drained

1. Bring water to a boil, stir in couscous then remove from heat. Cover and let stand 5 minutes. Fluff with a fork.

2. Combine lime juice, olive oil, honey, salt, cumin, coriander.

3. Add sauce to couscous, toss to coat.

4. Add in green onions, chickpeas, and nectarine.

Curried Skillet Cauliflower

(From America's Test Kitchen)

1½ T canola oil
1 medium head cauliflower , trimmed, cored, and cut into florets
½ medium onion , sliced thin
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1/4 t red pepper flakes
1 T lime juice from 1 small lime
1/4 cup plain yogurt
1/4 cup chopped fresh cilantro leaves
salt and pepper to taste

1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; sauté, stirring occasionally, until they just begin to soften, 2 to 3 minutes.

2. Add onions; continue sautéing until florets begin to brown and onions soften, about 4 minutes longer.

3. Stir in cumin, coriander, turmeric, and pepper flakes; sauté until spices begin to toast and are fragrant, 1 to 2 minutes.

4. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water. Cover and cook until flavors meld, about 4 minutes.

5. Add cilantro, toss to distribute, cover and sauté until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.

Season to taste with salt and black pepper; serve immediately.