Orach is a darkly-colored, less common variety of hybrid spinach, great in salads and cooking. Mariquita Farm is not only awesome enough to give us this nutrient-rich veggie (I would bet that we are the only retail market in the city that has it!) but they also post great recipes on their website to teach their community about how to use it. Thanks to Mariquita’s hard work, we can spread the love! Here are some cooking ideas they recommend for Orach:
Recipe 1: Orach Salad
1 clove roughly chopped garlic
1 teaspoon (scant) dijon mustard
2 teaspoons plum jam or any other jam available
4 Tablespoons rice wine vinegar
1/2 cup extra virgin olive oil
Washed orach leaves
- For the Dressing, whirl all ingredients besides the orach in a blender until emulsified.
- Dress washed orach leaves with dressing; add other chopped vegetables as desired.
Recipe 2: Orachy ‘Green Sauce’
Green sauce is a common and age-old early spring recipe, adaptable to what you have on hand! This sauce can be a soup embellishment, a potato topper, a risotto flavoring, and more– experiment and enjoy.
2 cups orach
1 clove garlic or 1 shallot or 3 scallion bottoms, chopped fine
1/2 cup cottage cheese
1/2 cup yogurt or sour cream
Salt, pepper and lemon juice to taste
- Put all ingredients in a mortar and pestle or a food processor and mash/whirl until desired consistency is reached.
2 cups cleaned and lightly chopped orach leaves
1 onion, chopped
1 clove garlic, chopped
Salt & pepper to taste
Olive oil to taste
2 cups hot cooked pasta (shaped pastas work better than long noodles)
Optional additions: roasted pine nuts or walnuts, crumbled blue or other cheese, grated parmesan
- Saute the onion & garlic in the moderately hot olive oil (about 1-2 Tablespoons) until soft.
- Add the greens and the salt & pepper.
- Cook until the greens are wilted, about 2 minutes, depending on how hot your pan is.
- Mix with the hot pasta, and optional additions if you’re using any of them, and serve.