Rae Udy

RECIPES: Herb Soy Butter, Spinach Salsa

By Rae Udy

Fall is a time for eating green. Inexpensive, quick and easy to cook, greens are great sources of vitamins A and C, iron, potassium and calcium.
When young and tender, greens can be eaten raw in salads or lightly steamed for side dishes. Look for brightly colored leaves when buying and use as soon as possible. Wash greens such as collards, spinach, kale and mustard well just before steaming. The water left on the leaves should be all the moisture needed to steam greens for three to five minutes.
Herb Soy Butter is the perfect topping for quickly steamed spinach, collard or kale greens. Containing no cholesterol or saturated fat, this rich spread has a strong flavor so use sparingly.
Spinach Salsa is a different and delicious green sauce. Spread on crackers or warm tortillas for a spicy appetizer or light lunch or use as a nutritious dip for fresh vegetables or chips.
The variety of fall greens available offers a delicious and nutritious taste for everyone.

HERB SOY BUTTER
½ (one-half) cup soy flour
½ (one-half) cup cold water
½ (one-half) cup safflower oil
¼ (one-quarter) teaspoon salt
¼ (one-quarter) teaspoon soy sauce
½ (one-half) teaspoon each, oregano, parsley and basil (dried and crushed fine)
2 teaspoons finely chopped chives or green onions
1 clove garlic, peeled and pressed or minced
In a microwave safe bowl, gradually add water to soy flour. Cook on high for one minute. Stir and cook one minute longer or until thick. Cool to room temperature. Slowly add oil to soy mixture, beating constantly with electric beater or processor until fluffy and all oil is added. Stir in salt, soy sauce, dried and fresh herbs and garlic. Mix well. Place in serving container and seal well. Store in refrigerator until ready to serve. Yields about one and one-half cups.

SPINACH SALSA
4 cups fresh spinach
½ (one-half) cup fresh parsley
1 tomato, cored and chopped coarse
2 cloves garlic, peeled
2 Tablespoons chopped green onion
1 Tablespoon lemon juice
4 to 6 jalapenos, fresh or canned (remove seeds for milder sauce)
1 Tablespoon olive oil
In blender container or food processor place spinach, parsley, tomato, garlic, onion, lemon juice and peppers. Process on low speed until mixture is blended. Drizzle oil while processing for 30 seconds more. Pour into a small serving bowl and cover. Place in refrigerator for at least two hours to blend flavors. Use as dip for vegetables or chips or spread on crackers or warm tortillas. Yields one cup salsa dip.

Enjoy a walk in the green country.