Pasta with Spinach and Gruyere

Nothing beats pasta for quick weeknight meal!

• 8 oz pasta
• 1/2 c creme fraiche
• 8 oz gruyere, grated
• 16 oz baby spinach
• 1/4 tsp garam masala
• Salt and pepper
• Pine nuts

Cook pasta according to package.

In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.

Serves 4.

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Seared Tofu with Spinach and Proscuitto

If you leave out the Pancetta, this one is vegan.

• Peanut oil
• 1 – 16 oz extra firm tofu, sliced into thin strips
• Salt
• 8 oz shiitake Mushrooms, sliced thin
• 8 oz crimini Mushrooms, sliced thin
• 4 oz Pancetta, cubed
• 4 scallions, sliced thin
• 1 bag baby spinach
• 1/4 c stock – chicken or veggie
• 2 1/2 tsp soy sauce
• 2 tsp mirin
• Chives sliced thin

Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.

Combine stock, soy sauce and mirin.

Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.

Serves 4.