Next the is New Zealand Spinach. We grew some in the 1st and last beds. It just keeps growing. It's a little fuzzy and succulant like to eat raw, but I strip the leaves off the the main stem. It is delicious stir-fried and steamed. Tastes alot like spinach, but holds up better to cooking. It is cold hardy and just keeps on growing and producing.
I cooked the pasta till almost done, then added the spinach and brought the water back up to a boil. The peanut sauce is one of our favorites and I make it in a large batch and freeze it for quick meals.
This recipes easily doubles and freezes well.
In food processor chop:
2 jalapeno peppers, seeds & all
6 or more cloves garlic
In large pan sauté:
½ cup olive oil
above onions, jalapenos & garlic
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cinnamon
1 teaspoon tumeric
¼ to ½ teaspoon cayenne pepper
1/3 cup soy sauce
1 1/3 cup water
½ cup lime or lemon juice (balsamic vinegar may be added for part)
2/3 cup brown sugar
3 cups peanut butter
Blend with a whip over low heat. Serve with a plate of rice or noodles (preferably homemade, cooked & pan fried), steamed spinach or broccoli, sliced cooked chicken and top with sauce.