Greek Casserole

This is a good casserole for breakfast or anytime. It’s easy to throw together on Sunday night and eat it for lunch all week!

1 package frozen spinach
1 pound potatoes, chopped into 1/2 inch cubes
1 16 oz can chickpeas, drained and rinsed
1 cup plain, unsweetened soy yogurt
1/4 cup lemon juice
1 red onion, diced
3 garlic cloves, minced
1/2 cup sliced olives (Kalamata)
1 medium tomato, chopped
1/2 TBL parsley
Salt and pepper to taste
olive oil for greasing the baking dish

Preheat oven to 400 F. Boil chopped potatoes (or cook in the microwave) until tender. Drain and set aside.
While the potatoes are cooking, saute the red onion and garlic with the spinach. Season with salt and pepper to taste.

Mix together the yogurt and lemon juice.

Prepare a 9 x 13 inch baking dish with a little olive oil. Layer half of the ingredients in this order: (drained) potatoes, spinach mixture, chickpeas, yogurt, and olives. Repeat the layering and finish with tomatoes and the parsley. Cover with foil and bake 30-45 minutes.

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Indian style cauliflower and chickpeas with heirloom tomato sauce

Our CSA included two GIANT tomatoes this week, so we pulsed up one yellow/pink/orange one and part of the red one for this sauce, with garlic, ginger, jalapeno, mustard seeds, onion, curry, cumin seeds, and lime juice. Then we chopped up one head of cauliflower and added one can of drained chickpeas, covered and simmered for thirty minutes.

Served with this salad of arugula, cherry tomatoes, radishes, cucumbers and topped with soy raita.