Pasta Toss 1½ tbsp olive oil 1 tbsp red wine vinegar ¼ tsp salt ⅛ tsp black pepper 4 c baby spinach (about 4 oz) 1 pear (such as Bosc), peeled, cored, halved lengthwise, and thinly sliced ½ c dried cranberries ¼ c walnut pieces, toasted ¼ c thinly sliced red onion WHISK oil, vinegar, salt, and pepper in large bowl. Add spinach, pear, cranberries, walnuts, and onion and toss. Season to taste with salt and pepper. Makes 4 servings. NUTRITION (per serving) 170 cal, 2 g pro, 24 g carb, 4 g fiber, 15 g sugars, 9 g fat, 1 g sat fat, 190 mg sodium Fall Frittata 1 sm onion, chopped 4 Tbsp olive oil 12 sm potatoes (10 oz) ½ tsp salt 2 cloves garlic, minced 5 c spinach (about 4 oz) 8 lg eggs, beaten 3 Tbsp grated Parmesan SAUTE onion in 2 tablespoons oil in nonstick, ovenproof frying pan. Thinly slice potatoes and add with ¼ teaspoon salt. Cook 10 minutes, stirring occasionally. Add garlic and cook until potatoes are done. Stir in spinach until wilted. Cool in bowl. Stir in eggs, ¼ teaspoon salt, and black pepper to taste. Heat 2 tablespoons oil in same pan over medium-low heat. Cook egg mixture, sprinkled with cheese, until almost set. Broil briefly to brown. Makes 6 servings. NUTRITION (per serving) 410 cal, 18 g pro, 71 g carb, 6 g fiber, 3 g sugars, 7 g fat, 2.5 g sat fat, 380 mg sodium Fruity Salad 1½ tbsp olive oil 1 tbsp red wine vinegar ¼ tsp salt ⅛ tsp black pepper 4 c baby spinach (about 4 oz) 1 pear (such as Bosc), peeled, cored, halved lengthwise, and thinly sliced ½ c dried cranberries ¼ c walnut pieces, toasted ¼ c thinly sliced red onion WHISK oil, vinegar, salt, and pepper in large bowl. Add spinach, pear, cranberries, walnuts, and onion and toss. Season to taste with salt and pepper. Makes 4 servings. NUTRITION (per serving) 170 cal, 2 g pro, 24 g carb, 4 g fiber, 15 g sugars, 9 g fat, 1 g sat fat, 190 mg sodium MORE: How To Cook Kale Better Than You’ve Ever Made It
