Sides

3 cups shredded red or green cabbage (or a mixture)

2 carrots, shredded

1/2 cup sunflower seeds, toasted

2 tablespoons mayonnaise (regular or vegan)

1/4 cup yogurt (dairy or nondairy)

1 tablespoon lemon juice

1 tablespoon fresh dill or 1 teaspoon dried

1/3 teaspoon sea salt

Black pepper to taste

In large bowl, combine all ingredients. Chill for at least one hour before serving.

Makes 6 servings

Note: Mayonnaise can be substituted for yogurt if desired.

Sesame greens

2 tablespoons toasted sesame seeds

4 heads baby bok choy

1 tablespoon olive oil or butter

1 teaspoon maple syrup or honey

1-2 teaspoons brown-rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon hot pepper oil (optional)

1/2 teaspoon tamari

Toast sesame seeds in a skillet over medium heat. Stir constantly, lightly shaking skillet until seeds begin to pop, change color slightly, and give off a toasty aroma. Remove from skillet and set aside.

Trim ends of bok choy and wash leaves. Chop leaves at a 90-degree angle to their length into 1-inch strips. Heat olive oil or butter in a 10-inch skillet. (When sautéing, I've found it best to work with just-washed greens; the added water helps with wilting and releasing bitterness. If there is too much water on the greens or the oil is too hot, the oil will sputter, so take care.) Add greens and keep them moving in the skillet. Turn frequently so that all greens reach the heat. When all greens have turned bright green and begun to wilt, remove from heat and set aside. Mix together syrup, vinegar, other oils, and tamari. Pour dressing over greens, add seeds, and toss well. Serve warm, cold, or at room temperature.

Makes 2 cups, 4 servings

By Cathe Olson

2 teaspoons olive oil

4 green onions, thinly sliced

1 pound fresh spinach, washed and chopped (about 10 cups)

2 eggs 1 teaspoon dried dill or 1 tablespoon fresh

1 cup crumbled feta cheese (4 ounces)

Black pepper to taste

8 sheets phyllo dough, preferably whole grain

Olive oil for brushing dough

Preheat oven to 375 F.

Warm oil in large skillet over medium heat. Add green onions and saut? 2 minutes, or until soft. Add spinach to pan. (It looks like a lot of spinach but just pack it in. It will cook down.) Cover pan and cook 5 to 10 minutes or until spinach is wilted. Transfer to a colander and let it drain.

In bowl, beat eggs and dill. Stir in cheese and spinach. Season with black pepper. You can add sea salt but the salt from the feta is usually enough for me.

Set up your work station. Unwrap phyllo dough and cover it with a damp towel. Pour some olive oil into a bowl and get a pastry brush. Lightly brush a 10-inch pie or tart pan with olive oil. Place a sheet of phyllo in pan. Brush lightly with oil. Place a second sheet over the first but position it so the corners don't match up. Brush with oil. Repeat until you have four layers of phyllo. Spread the spinach filling evenly in pan. Turn the corners of the phyllo dough over filling. Layer 4 more sheets of phyllo over filling, brushing each piece with oil as before. Tuck corners under pie. Bake 40 to 45 minutes, or until golden brown.

Makes 6 servings

Variations:
Kale and Spinach Spanakopita - Substitute kale for up to 1/2 of the spinach.
Zucchini and Spinach Spanakopita - Finely dice 1 medium zucchini and sauté with spinach.