A spinach salad for those who don't like spinach salads

I have a small confession to make: I've never been a huge fan of spinach salads. I know, I know... how could I? There is just something about spinach that I've never warmed up to. Actually, I have an even bigger confession, I'm not a huge fan of spinach.

I do love spinach in certain dishes, particularly Spanakopita and any Indian style spinach dishes, such as Saag Aloo. There may be a few more dishes that I am forgetting about, but I think that's it. I want to like spinach. With all of the nutrients that spinach provides, I have always wanted to serve it more, but I just can't seem to fall in love with it.

But then I found this recipe for Roasted Squash, Spinach and Leek Salad with Maple Syrup Dressing in "Dave's Dinners" by Dave Lieberman, and now I'm a convert. I've made this recipe twice, the first time I made it with roasted butternut squash, and the last time, I roasted up a sweet potato which was just as good. In the picture that accompanies the recipe in the book, it looks as though the salad has blue cheese crumbles, although the recipe does not call for them. To serve as a main dish, I think the addition of either blue cheese or slivers of Parmesan cheese (which I have used) really help to finish the recipe. All I require to make this perfect is some good crusty bread.

So, even if you are not a spinach fan, I urge you to try this salad - maybe you'll become a convert like me!

Roasted Squash, Spinach and Leek Salad with Maple Syrup Dressing
adapted from Dave's Dinners by Dave Lieberman

For the salad:
1 small butternut squash or 2 small sweet potatoes, peeled, seeded, and cut into 1 1/2-inch cubes
extra-virgin olive oil
salt
1 cup pecan halves
1 small leek
10 ounces spinach, rinsed, dried, and large stems removed
blue cheese crumbles or slivers of Parmesan cheese

For the Dressing:
1/4 cup pure maple syrup
1/4 cup cider vinegar
1/3 cup olive oil
2 teaspoons Dijon mustard
1 shallot, minced
1/2 teaspoon salt
15 to 20 grinds fresh black pepper

Preheat the oven to 400F.

Toss the squash cubes on a baking sheet with olive oil and salt. Roast 25 minutes or until tender, tossing every 10 minutes or so. Remove the squash from the oven and allow to cool fully.

Spread the pecans out on another baking sheet and toast in the oven for 5 minutes.

Remove the green tops and bottom root from the leek. Cut the remaining portion of the leek in half lengthwise and rinse under cool water to wash away any grit inside the leek. Cut each half in half crosswise, then thinly cut vertically to create leek matchsticks.

Make the dressing by shaking together all the dressing ingredients in a seal-able container or whisk together in a bowl. Toss the spinach with the dressing, divide the spinach between serving pates, and top with the squash pieces. Scatter the leek matchsticks around the salad, then finish with the toasted pecans and cheese.

Soup - it does a body good!

Both Patrick and I have been feeling under the weather for the last week or so. It has been nothing serious - just a cold, but still annoying. I have made leek and potato soup before, but I have always used a recipe, normally from The Joy of Cooking. Last week I came up with this version, and it was so good, almost better than the chicken noodle soup that I made the next day! I was kicking myself for not writing down the exact measurements so I could give them to you. Even though I am feeling better, except a cough that is hanging on for dear life, I wanted to make it again so that I could share it with you. Now I will be honest, the soup doesn't taste quite as delectable as it did last week, but it is still very soothing. Especially with the weather not supposed to be getting out of the teens for most of this week!

Now I know that leeks are not a vegetable that everyone cooks with often. They are used a lot in French and Belgium cooking. I have a friend, Cecile who is from Belgium and she was sorely upset because the local grocery store didn't have leeks! Patrick and I were lucky enough to visit Belgium in October of 2007 and the picture gracing this post is of Brugges. I was originally going to have a picture of the soup bubbling away on the stove, but after looking at the picture ... well, I thought a picture of Belgium would be better!I was going to take a picture of the soup bubbling away, but it is not the prettiest thing I've ever made, so I decided to use a picture that Patrick took when we were in Brugges, Belgium in October of 2007.

I am using a spice that I get from Penzeys Spice, a fantastic company that I have ordered spices from for years. When we first got to St. Louis we were driving around trying to get used to the city, and I was so happy because they have an actual store! If you need spices, this is the place to get them from. Not only are their spices usually less expensive than the grocery store, but they are better! Here is a link for anyone who may want to look around. They also have good recipes online. http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Leek and Potato Soup

One thing I probably should tell you about leeks is that they are filthy. You have to clean them very well, unless you like to have dirt in your soup. The best way that I know how to clean leeks is by cutting off the ends and the green stems. You will only use the white and yellow part of the leek. I slice them in half lengthwise, then slice the leeks into half moons and swish them in a large bowl of cold water. It is best to rinse them at least twice.

1 tablespoon butter

2 tablespoon olive oil

2 cloves garlic, minced

1 onion, finely chopped

2 leeks, thoroughly cleaned and chopped *See note above

6 medium potatoes, peeled and chopped into bite size pieces

6 cups water, chicken or vegetable stock (I used water, but added 4 teaspoons of chicken stock base)

3 tablespoons Sunny Paris seasoning from Penzeys Spice (you can leave this out and the soupwill still be very good)

salt and pepper to taste

In a large dutch oven or soup pot over medium heat, add the butter and the olive oil. When the butter has melted, add the garlic and onion and let the onion soften. Stir in the cleaned leeks and cook, stirring occasionally until tender, but not browned. Add the potatoes and the water or stock, the Sunny Paris seasoning and a touch of salt. Simmer until the potatoes are tender. Taste and adjust the seasoning. If you would like, you can either mash some of the potatoes with a potato masher or puree the soup for a completely smooth finish.