SPINACH WITH SHALLOTS AND LEMON

Serves 4.

This quick, simple side dish is great with roast chicken or grilled steak.

• 3 tbsp. olive oil, divided

• 1 large shallot, peeled and minced

• 3 lb. baby spinach, stemmed, washed and dried

• 1/4 c. fresh lemon juice, or to taste

• Coarse salt, to taste

• Fresh ground black pepper, or to taste

Directions

In a large skillet, heat 1 tablespoon of the oil and sauté the shallot until soft/translucent, about 1 minute. Toss handfuls of spinach into the skillet, stirring as it wilts, to make room for all of it. Cook, stirring, until it is just limp, about 1 to 2 minutes. Remove and toss in the remaining olive oil, lemon juice, salt and pepper to taste.

Nutrition information per serving:

Calories 154 Fat 11 g Sodium 200 mg

Carbohydrates 11 g Saturated fat 2 g Calcium 250 mg

Protein 7 g Cholesterol 0 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.

SPINACH SALAD WITH ROASTED SHIITAKE MUSHROOMS

Serves 4.

Roasting intensifies that deep loamy flavor of shiitake mushrooms. Double the batch because they're so good they're quickly snatched right off the roasting pan and eaten like potato chips.

• 1/2 lb. shiitake mushrooms, stemmed

• 2 to 3 tbsp. extra-virgin olive oil, plus more for roasting mushrooms

• 1/2 tsp. coarse salt, or more to taste

• 1 tbsp. champagne vinegar

• 2 tsp. Dijon mustard

• 1 lb. spinach, stemmed, washed and dried

• Salt and freshly ground black pepper to taste

Directions

Preheat the oven to 350 degrees. Toss the mushroom caps with enough oil to generously coat and sprinkle with the coarse salt. Spread the mushrooms out on a baking sheet, so none of the edges are touching. Roast until dark brown and nicely crisped, turning occasionally, about 15 to 25 minutes. Remove and allow to cool slightly.

In a small bowl, whisk together the vinegar and mustard, then whisk in the olive oil. Toss the spinach with enough dressing to lightly coat. Toss in the mushrooms with just a little more dressing to taste.

Nutrition information per serving:

Calories 200 Fat 18 g Sodium 350 mg

Carbohydrates 8 g Saturated fat 2 g Calcium 115 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 3 1/2 fat.