We don't tend to eat a lot of beets. The Kidlet isn't really a fan and I find them kind of annoying to prepare. And with so many other veggies that we do all like, it just never really seems worth getting the beets. I do like them though. So I was keen to find a recipe to use them up when we got a few in our last produce basket by accident.

This recipe is specifically written for "baby" beets. And the ones in our produce basket were the perfect size. Unfortunately, there were also only a handful of them. So TF had to go out and get us a few more. And the grocery store didn't have any small beets. So we had to make due with much larger ones. Cutting them down into smaller pieces seemed to work well enough though.

Roasted Beet Salad with Orange Vinaigrette and Goat Cheese

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 450g baby beets (3-5cm diameter), any colour
• salt and pepper, to taste
• 3 Tbsp. olive oil, divided
• 1 orange, peeled and cut into chunks
• 1/4 c. walnuts, chopped
• 2 Tbsp. red wine vinegar
• 2 Tbsp. orange juice
• 1 bunch watercress, arugula, or spring mix
• 60g fresh goat cheese, crumbled

Directions

1. Preheat oven to 200°C (400°F).
2. Cut the leaves off of the beets, leaving ~2cm of the stem in tact.
3. Rinse and scrub very well.
4. Place in a baking dish, toss with 1 Tbsp. of the oil, and season with salt and pepper.
5. Roast beets at 200°C (400°F) for ~25 minutes.
6. Add orange and chopped walnuts, drizzle with another Tbsp. of oil, and continue roasting until beets are very tender (~10 minutes longer).
7. Meanwhile, combine the red wine and orange juice and whisk in the remaining 1 Tbsp. of oil.
8. Season to taste with salt and pepper.
9. When the beets are done, allow them to cool and then remove the skins.
10. Pour the vinaigrette over them and toss to coat.
11. Place a handful of greens on each plate and top with some of the beet mixutre.
12. Sprinkle with goat cheese and serve.

I had been planning a goat cheese and strawberry dessert a couple weeks back. I got the goat cheese for it, but then ended up doing something else with the strawberries. So then I had a bunch of goat cheese that needed used. I put a little bit into the roasted beet salad that I made the other day (and have yet to do a write-up for), but that still left me with most of the package. This pizza took care of most of it.

As pizzas go, this one is somewhat unusual. It doesn't have any sauce, just a bit of olive oil. And the cheese is a mix of fresh goat cheese and Parmesan. No mozzarella here! And the only other topping is roasted butternut squash and some salad greens that get added after it comes out of the oven. (That said, I went ahead and added a bunch of garlic as well.) It was very minimalist, but surprisingly tasty!

Butternut Squash Pizza

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 butternut squash¹
• 3 Tbsp. olive oil, divided
• 1 tsp. coarse sea salt
• 1 tsp. black peppercorns, ground
• 1 tsp. fresh thyme (or 1/2 tsp. dried)
• 1 recipe sourdough pizza dough
• 150-200g fresh goat cheese
• 6-8 cloves garlic, minced
• 4-6 Tbsp. grated Parmesan (or a mix of Parmesan and romano)
• 1/2 c. baby arugula or spring mix

Directions

1. Preheat oven to 180°C (350°F).
2. Halve the squash and scoop out the seeds and guts.
3. Cut into 3cm thick slices.
4. Toss squash with 2 Tbsp. of the olive oil, salt, pepper, and thyme and spread out on a baking sheet.
5. Bake at 180°C (350°F) until tender (30-45 minutes).
6. Remove from oven, allow to cool, trim off and discard skin, and cut flesh into bite-sized pieces.
7. Place a pizza stone on the bottom rack of the oven and increase temperature to 250°C (475°F).
8. Divide dough into two portions and strech or roll each out into a large circle.
9. Generously dust a pizza peel with cornmeal and place one of the crusts on it.
10. Drizzle with 1/2 Tbsp. of the remaining oil and brush to coat the surface evenly.
11. Scatter ~1/2 the squash, half the goat cheese, half the garlic, and half the Parmesan over it (leaving a 2cm border without any toppings).
12. Quickly slide the pizza onto the stone and bake at 250°C (475°F) for 8-10 minutes.
13. Use the peel to remove the pizza from the oven.
14. Transfer to a cutting board and set aside.
15. Repeat shaping, topping, and baking process with remaining dough and toppings.
16. Top each pizza with ~1/2 of the arugula.
17. Drizzle with additional olive oil² if desired.
18. Cut into slices and serve.

---

¹ The recipe calls for a 680g squash. Mine was nearly twice that at ~1200g (closer to 1100g once the seeds and guts had been removed). And, while I didn't end up using all of the squash, I did use most of it. At a guess, I'd say somewhere in the 800g range. And, to be honest, I probably could've squeezed even more on if I'd really wanted to. So, use your judgement and feel free to adjust the amount of squash based on how much you have or how squash-y you're feeling. ^Back
2 A citrus-infused oil would be excellent here. Particularly lemon. Although orange probably also be nice. ^Back

I wanted something a bit special, but still relatively quick and easy for TF's birthday breakfast. There are lots of options in that vein, of course, but being me, I also had a preference for trying something new.

Since we still had some eggs and the recipe wasn't too complicated otherwise, I decided to give these scrambled eggs a go. They came out very nicely. Although I think I might actually reduce the kielbasa and increase the arugula somewhat next time. But that's more about watching my weight than anything else. The balance of flavours was fine. I just think it would have been just as good (and slightly healthier) with less meat and more veg.

Kielbasa, Arugula, and Gouda Scrambled Eggs

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 Tbsp. olive oil¹
• 1 shallot, halved and thinly sliced
• 150g kielbasa², halved and sliced
• 8 large eggs
• 2 Tbsp. milk
• 1/8 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1/2 Tbsp. unsalted butter
• 30-40g gouda, grated
• 30-40g arugula

Directions

1. Heat olive oil over medium heat.
2. Add the shallot and kielbasa and cook, stirring frequently, until shallot is softened (~5 minutes).
3. Meanwhile, beat the eggs with the milk, salt, and pepper and set aside.
4. Reduce heat to medium-low and add the butter.
5. Once butter is melted, pour in the egg mixture.
6. Allow eggs to cook for 1-2 minutes without stirring.
7. Gently stir and cook until eggs are mostly set (~3 minutes longer).
8. Add the gouda and arugula, stir to combine.
9. Cook for 1 more minute, then serve.

---

¹ The original recipe called for 2 Tbsp. of oil. I cut it back to 1 Tbsp., but, honestly, I think 1/2 Tbsp. would have been sufficient. ^Back
2 The original recipe called for 185g of kielbasa, which is what I used, but I think it would have been just as good with a little less. ^Back

It was TF's birthday today. She chose spaghetti a la carbonara as her birthday meal. And, as usual, she made it herself. But I wanted to do up some sides to go with it. Since, while carbonara is delicious, it's also not exactly health food. And I felt the need to try to put some greens on the plate.

I picked up a head of broccoli and roasted it with a drizzle of olive oil and some salt and pepper. But I figured that another vegetable side wouldn't go amiss, so I put together this salad as well.

The suggestion for topping it with toasted walnuts and orange segments came from a thread on Reddit. The same user also suggested adding either goat cheese or shaved Parmesan as well as a few olives. I chose to add the Parmesan, but omitted the olives.

For the dressing, I went with a slightly modified version of a lemon vinaigrette recipe found on Love & Lemons. I added a bit of red wine vinegar and half a shallot to mine, reduced the salt slightly, and omitted the thyme.

I'm really happy with how the salad worked out overall. And, as an added bonus, I drizzled a small amount of the dressing over the broccoli when it came out of the oven. I feel like the bright citrus flavours worked really well with the roasted broccoli. And the acidity helped balance the fat from the carbonara somewhat. All-in-all, a good combination!

Arugula Salad with Clementines and Walnuts

Adapted from Reddit and Love & Lemons

Ingredients

Vinaigrette

• 1/4 c. lemon juice
• 1 Tbsp. red wine vinegar
• 1/2 shallot, thinly sliced
• 1 clove garlic, minced
• 1 tsp. Roman mustard
• 1/2 tsp. honey
• 1/8 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1/4 c. olive oil

Salad

• ~100g arugula
• 2 clementines (or 1 orange), sectioned
• 3-4 Tbsp. walnuts, toasted and chopped
• shaved Parmesan

Directions

1. Combine the lemon juice, vinegar, shallot, gerlic, mustard, honey, salt, and pepper and mix well.
2. Slowly drizzle in the olive oil while whisking vigorously. Set aside.
3. Place the arugula in a salad bowl and top with clementines and walnuts.
4. Spoon some of the vinaigrette over. (You will not need it all.)
5. Top with Parmesan shavings and serve.

I find frittatas tend to make a fairly decent low-effort-but-nutritious breakfast/brunch option. You get protein from the eggs and it's relatively easy to work in at least some veg. They're very flexible. And one frittata will feed all three of us for two meals, which is handy.

This frittata recipe comes courtesy of The Breakfast Bible (which I'm still working my way through). It's meant to be made with parsley, basil, mint, chives, cherry tomatoes, and gruyère. We were all out of fresh basil, so I ended up substituting dried. And our chives had gone off, so I tossed in a small green onion instead. For the cherry tomatoes, I ended up using up some leftover diced tomatoes we had sitting in the fridge. And I ended up going for grated cheddar rather than gruyère because that's what we had on hand. (Although TF and I both think that mozzarella would've also worked really well.) For the topping, I ended up using some baby spinach rather than the arugula, but they're both good options. I know that's a lot of changes, but it still worked out well and gave us a tasty breakfast (and used up some leftovers from the fridge), so I have no complaints!

Frittata with Herbs and Tomatoes

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 10 large eggs
• 2 Tbsp. milk
• 2 Tbsp. chopped flat-leaf parsley
• 1 Tbsp. chopped fresh basil (or 1/2 Tbsp. dried)
• 1 tsp. chopped fresh mint
• 1 tsp. chopped fresh chives (or 1 small green onion, chopped)
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. unsalted butter
• 1/4 c. grated gruyère (or mozzarella or cheddar)
• 1/2 c. halved cherry tomatoes (or diced tomatoes)
• 3 c. arugula (rocket)
• 1 Tbsp. olive oil (optional)
• 2 Tbsp. lemon juice (optional)

Directions

1. Preheat oven to 200°C (400°F).
2. Beat the eggs with the milk.
3. Mix in the parsley, basil, mint, chives, salt, and pepper.
4. Melt the butter over medium heat.
5. Pour in the egg mixture and sprinkle with cheese and tomatoes.
6. Cook, without stirring, for 2 minutes.
7. Transfer to oven and bake for 10-12 minutes.
8. If frittata is still undercooked in the centre or insufficiently browned on top, place under broiler for 1-2 minutes to set.
9. Meanwhile, toss arugula with olive oil and lemon juice (if using) and season with a little extra salt and pepper.
10. Once frittata is cooked, top with arugula, cut into wedges, and serve.

Unfortunately, I have no recollection of making this recipe. I know I made it because I wrote it down, along with the title and page number of the book it appeared in, in my notes. And TF says she thinks it sounds familiar. But I don't remember it at all!

I suspect that I probably swapped out the fresh wax (yellow) beans for frozen green beans because I often have the later on hand and never the former. But I can't say for sure. It's possible that I went out and got some fresh yellow beans especially for this recipe. But I doubt it.

I may have even swapped out the cherry tomatoes for tinned diced tomatoes. But, again, I can't say for sure. But it's the kind of thing that I could see myself doing for a recipe like this. Especially if I was in a bind over what to have for dinner and trying to cobble something together last-minute.

One change that I'm almost certain I would have made is to the chicken. Recipe as written, it calls for chicken thighs and drumsticks. I suspect that I probably just got a whole chicken and broke it down (breasts, wings, durmsticks, thighs) and used that rather than going for the all dark meat approach. I've written up the recipe to reflect this change, but left everything else as it was in the original recipe since I can't remember exactly what I did. Possibly not the most accurate accont. But, since it wasn't a stand-out in my mind anyway, I doubt we'll be revisiting it, so the details become far less important at that point.

Braised Chicken with Wax Beans and Tomatoes

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 Tbsp. olive oil¹
• 1 whole chicken (~1kg), broken down into pieces (legs, thighs, breasts, wings)
• 1 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1 onion, chopped
• 1 carrot, chopped
• 6-8 cloves garlic, minced
• 1 1/4 c. dry white wine
• 3 c. chicken stock
• 3 sprigs fresh thyme²
• 1/4 c. heavy (35%) cream
• 3 Tbsp. Dijon mustard³
• 1 c. cherry tomatoes
• 125g yellow wax beans
• 90g arugula (rocket/roquette)

Directions

1. Preheat oven to 180°C (350°F).
2. Warm oil over medium-high heat.
3. Season chicken with salt and pepper.
4. Sear chicken, turning as needed and working in batches if necessary, until golden-brown (8-10 minutes). Set aside.
5. Add onion, carrot, and garlic to the pot, season to taste with additional salt and pepper, and sauté until softened (~5 minutes).
6. Add wine, bring to a simmer, and cook until reduced by half (~5 minutes).
7. Add chicken stock and bring to a boil.
8. Return chicken to pot and add thyme.
9. Cover, transfer to oven, and braise at 180°C (350°F) until chicken is cooked through (50-60 minutes).
10. Transfer chicken to a plate.
11. Strain the braising liquid and return to pot.
12. Bring to a boil and cook until reduced by half (8-10 minutes).
13. Reduce heat to medium, stir in cream and mustard, and cook until thickened slightly (~5 minutes).
14. Adjust seasoning to taste.
15. Return chicken to pot, cover, and cook for another 15 minutes.
16. Add tomatoes and beans and cook, covered, until softened (~5 minutes).
17. Uncover, stir in the arugula, and cook until wilted (1-2 minutes).

---

¹ I know I said that I was going to leave everything but the chicken the same, but I realized that this was one other area where I also almost certainly made some adjustments. The original recipe calls for 2 Tbsp. of oil. But it also calls for skin-on chicken. And I always find that a lot of fat renders out of the skin. So I would be reluctant to add that much oil to the pan unless I was going to use skinless chicken pieces. Honestly, with skin-on chicken, I'm not sure you really need any added fat at all! But I decided to write it up with half the amount since, as noted, I can't remember exactly what I did for this. ^Back
2 I basically never have fresh thyme on hand and I doubt that I would have gone out and gotten any for this. I suspect that I substituted dried thyme. I would guess ~1 tsp. or so. But, as with the other details, I can't say for sure. (This is why it's important to write up your notes promptly! Oh well...) ^Back
3 I definitely would have used Roman mustard for this. I'm just not sure how much. Sometimes I cut back on the quantity called for somewhat because the Roman mustard is so strong. I probably would have started with ~2 Tbsp. and adjusted from there. ^Back

This salad has a few variants, but we made the raspberries and blue cheese version; the others are documented below. Not a favourite, but I'd eat it again.

Marinated Beet Salad

Cook's Country October/November 2016, by Katie Leaird (p.17)

Ingredients

• 1½ lb whole beets, trimmed
• ½ C water
• ¼ C sherry vinegar
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp pepper
• 2 oranges
• 1L arugula, kale, or other greens
• ¼ C shaved romano cheese
• ½ C walnuts, toasted and coarsely chopped

Directions

1. Wrap beets and water in tin foil. Roast at 400°F for 1 hour or until fork-tender.
2. Whisk together vinegar, oil, thyme, salt, and pepper in a large bowl.
3. Once beets are cool, rub gently to remove skins, then cut into 1cm wedges.
4. Add beets to bowl with dressing, toss to cover, and let stand for at least 30 minutes.
5. Divide oranges into individual wedges.
6. Add oranges, greens, cheese, and walnuts to bowl with beets and dressing, and toss to combine.

---

Variations

Marinated Beet Salad with Pear and Feta

Ingredients

• 1½ lb whole beets, trimmed
• ½ C water
• ¼ C sherry vinegar
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp pepper
• 1 pear, cored and thinly sliced
• 1 L arugula, kale, or other greens
• ¾ C crumbled feta cheese
• 2 tbsp pistachios, toasted

Marinated Beet Salad with Raspberries and Blue Cheese

Ingredients

• 1½ lb whole beets, trimmed
• ½ C water
• ¼ C sherry vinegar
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp pepper
• ⅔ C raspberries
• 1 L arugula, kale, or other greens
• ¾ C crumbled blue cheese
• ½ C hazelnuts, toasted and coarsely chopped

I ordered some sweet potatoes in my produce basket a little while back and then didn't end up getting around to making whatever it was that I'd wanted them for. So, now I have a bunch of root vegetables sadly staring at me every time I go into the kitchen.

I managed to use up some in the chicken curry the other day. (Which also conveniently used up the chicken breasts I had stashed in the freezer.) But that still left.. four? I think. So, when I needed a vegetable side to go with tonight's dinner, I figured I should aim for something that would use up a few more sweet potatoes -- or... at least one more anyway.

I really liked this salad. The combination of greens, cheese, and nuts was excellent! The honey-glazed sweet potatoes were also nice, but the nuts and cheese were really the main attractions for me. And that was even with my decision to swap out the goat cheese for pressed cottage cheese!¹

Honey-Glazed Sweet Potato & Curried Pecan Salad

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

Dressing

• 2-3 Tbsp. olive oil
• 2-3 Tbsp. red wine vinegar
• 2 tsp. honey
• 1/4 tsp. ground Kashmiri chilies
• 1/4 tsp. cumin seeds, ground
• 1/4 tsp. coarse sea salt

Pecans

• 1 tsp. curry powder²
• 1/2 tsp. brown sugar
• 1/8 tsp. coarse sea salt, ground
• 1 Tbsp. unsalted butter, melted
• 1/2 c. pecan halves

Sweet Potato

• 1 large sweet potato, peeled and cut into large dice
• 1 tsp. olive oil
• 1/2 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 1 Tbsp. honey

Salad

• 80-90g baby spinach
• 80-90g arugula
• 185g pressed cottage cheese (or fresh goat cheese)

Directions

1. Combine all dressing ingredients in a blender and blend until mixture looks homogeneous. Set aside.
2. Preheat oven to 180°C (350°F) and line a baking sheet with parchement paper.
3. Combine curry powder, brown sugar, and salt in a small bowl.
4. Pour melted butter over pecans and toss to coat.
5. Sprinkle curry powder mixture over pecans and toss to coat.
6. Place in a single layer on the prepared pan and bake at 180°C (350°F) for 10-15 minutes, flipping halfway through.
7. Remove from oven and set aside to cool.
8. Toss the sweet potato with the olive oil, salt, and pepper.
9. Place the sweet potato in an ovenproof skillet/pan and bake at 180°C (350°F) for 15-20 minutes.
10. Once the potatoes are fork-tender, carefully remove the pan from the oven and transfer it to the stovetop.
11. Drizzle honey over sweet potatoes and cook over medium heat for 5-6 minutes.
12. Toss spinach and arugula with dressing and top with pecans, sweet potato, and cheese.

---

¹ Just trying to be a little more diet/WW-friendly. ^Back
2 The original recipe just called for "curry powder", so I did what I normally do when a recipe calls for commercial curry powder and just tossed in some Madras-style curry powder. This worked fine, but I think that a different spice blend would have been even better. I think balti masala would be my top pick, but sambhar masala and botle masala are also strong contenders. I think a basic bin bhuna hua garam masala would also be really nice. ^Back

Surprisingly, this is an egg recipe not from the egg book! I decided to peruse some of the digital cookbooks we got in the Humble Bundle a while ago and figured I'd give one of their frittatas a try.

Their approach is slightly different than Simmons'. They add milk to their eggs to make a savoury custard and only cook it on the stovetop for a few minutes before transfering it to the oven to finish cooking. Ms. Simmons, by contrast, uses no milk and cooks the frittata entirely on the stovetop with only a brief and optional stint under the broiler to brown the top if desired.

I like both approaches just fine. I do think it's a bit easier to get the frittata to cook through properly in the oven. But either way works. And, as far as I'm aware, neither method is the "traditional" way which involves flipping the frittata over partway through cooking. And, while I have, successfully flipped frittatas before, I don't really want to attempt that most days, so I'm content to use one of the easier (but perhaps less traditional) approaches.

Tomato, Arugula, and Goat Cheese Frittata

Slightly adapted from Healthy Dish of the Day by Kate McMillan

Ingredients

• 6 large eggs
• 1 c. milk
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 100g fresh goat cheese¹, crumbled
• 2 Tbsp. olive oil², divided
• 1-2 cloves garlic, minced
• 2 c. chopped tomatoes (preferrably cherry or heirloom)
• 140g (~5 c.) coarsely chopped arugula, divided

Directions

1. Beat the eggs with the milk, salt, and pepper.
2. Stir in the cheese and set aside.
3. Preheat the oven to 190°C (375°F).
4. Heat 1 Tbsp. of the oil over medium heat.
5. Add the garlic and cook for a minute or two.
6. Add the tomatoes and cook until softened and some of the juices have evaporated (3-5 minutes).
7. Stir in 4 c. of the arugula and cook for a few seconds.
8. Pour in the egg mixture and cook until the bottom begins to set (5-6 minutes).
9. Transfer to oven and cook until fully set (15-20 minutes).
10. Top with remaining arugula and olive oil and serve.

---

¹ The recipe calls for goat cheese and that's what I ended up using. But what I actually wanted to do was try swapping in some pressed cottage cheese for the goat cheese. Sadly, I wasn't able to get any this week, so I grabbed the goat cheese instead. I think the cottage cheese would be really nice here though. And it would make it a little more WW-friendly. Maybe next time... ^Back
2 The original recipe calls for 1/4 c. of olive oil + more for drizzling! I thought that sounded like way too much, so I cut it back to 1 Tbsp. + 1 additional Tbsp. for drizzling on at the end. Which feels much more reasonable to me. ^Back

This is a recipe from the "contemporary curries" section of the book. I'm honestly not a huge fan of a lot of Iyer's fusion curries, so I don't tend to use that chapter very much. There are some decent ones, to be sure, but I tend to find the recipes in that part of the book more miss than hit. So I tend to stick with the more "traditional" Indian curries.

Sadly, this recipe seems to follow that pattern as well. TF didn't really like it at all. I found it... okay, but not great. The arugula doesn't really work IMO. I think the sauce would be much better if made with fenugreek leaves or maybe a mix of spinach and fenugreek. Maybe I'll try it again sometime using that mix, but more likely I'll just save my cooking time and energy for different recipes that I feel have a higher chance of success.

Pasta with Arugula and Jaggery

From 660 Curries by Raghavan Iyer

Ingredients

• 450g dry pasta, short variety (ziti, rotini, macaroni, etc.)
• 225g fresh (or frozen and thawed) fenugreek leaves, roughly chopped
• 225g fresh (or frozen and thawed) spinach leaves, roughly chopped
• 1-2 Tbsp. olive oil
• 2 tsp. cumin seeds
• 1 tsp. fennel seeds
• 2-4 dried red Thai, cayenne, or arbol chilies
• 500-600mL diced tomatoes
• 1/4 c. crumbled jaggery
• 1/2 Tbsp. coarse sea salt
• freshly grated Parmesan

Directions

1. Boil the pasta according to package directions.
2. If using fresh greens: add them to the pot of pasta ~1 minute before it's finished cooking.
3. Drain the pasta (and greens) and shock with cold water. Set aside.
4. Heat the oil over medium-high heat.
5. Add the cumin seeds, fennel seeds, and chilies and sizzle for 30-60 seconds.
6. If using frozen greens: Add them now along with the tomatoes and jaggery, reduce heat to medium, and cook for ~5 minutes.
7. Stir in the salt.
8. Add the drained pasta (and greens if you used fresh) and stir/toss to coat and cook until pasta is warmed through (3-5 minutes).
9. Sprinkle with Parmesan and serve.