Sauteed Mushrooms

Serves 2, Generously Heat a large skillet over high.  Add 1 tablespoon extea-virgin olive oil, swirling to coat.  Add 1/4 pound cleaned and sliced mixed mushrooms, such as chanterelle, cremini, and oyster.  Season with a large pinch of coarse salt and freshly ground pepper and cook until golden and tender, 4 to 5 minutes.  Transfer …

Chile-Garlic Spinach

Serves 2 In a large skillet, heat 1 teaspoon safflower oil over medium-high.  Add 1/2 small thinly sliced red chile (such as Fresno or serrano) and 1 small thinly sliced garlic clove; cook until fragrant, about 30 seconds.  Gradually add 5 cups washed and drained spinach and cook tossing constantly, until wilted, 1 to 2 …

Lentil Salad

Bring a saucepan of water to a boil; add 1/2 cup fresh green lentils, rinsed and picked over, and 1 garlic clove, halved lengthwise.  Reduce heat and simmer until lentils are crisp-tender, 10 to 15 minutes.  Drain and run lentils under cold water.  Discard garlic.  In a bowl, toss together lentils, 1 finely chopped large …