Japanese gomae

Lindsey Morris Carpenter, Growing Home's urban farm manager, recommends this recipe to showcase the clean flavors of locally grown spinach. The recipe is from her friend, Jonah Aline Daniel.

MAKES 4 APPETIZER SERVINGS

1 pound fresh spinach, stems removed if desired

1/3 cup rice wine vinegar

2 tablespoons sesame oil

2 to 3 tablespoons lime juice

1 tablespoon fresh grated or sweet pickled ginger

1 teaspoon honey (or sweetener of choice)

Salt and pepper to taste

1 tablespoon mirin (Japanese cooking wine), optional

1 tablespoon rosewater, optional

2/3 block firm tofu, cubed

½ cup carrots, slivered

Black and white sesame seeds

Steam or wilt spinach until bright green in color. Remove from heat. When cool enough to handle, gently squeeze to remove moisture.

Mix together vinegar, sesame oil, lime juice, ginger, honey, salt and pepper and, if using, mirin and rosewater. Taste dressing often as you go, adding additional honey or vinegar as desired. Combine dressing with spinach, tofu and carrots. Garnish with sesame seeds. Serve warm, at room temperature or slightly chilled.

Nutrition facts per serving: 119 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 4 g protein, 219 mg sodium, 10 g fiber