Simple light eats: Leafy greens dill-salad and curried greens

Deep in the Leafy Green Jungle, it's been weeks that I've been lost here. I have been hacking through spinach, kale, cabbage, chard, beet tops, turnip tops doing my tried and true concoctions (1)  Quick and flavorful steamed with fresh lemon juice and sesame seeds, inspired by Reegan's post-yoga workshop dinner last year (2) the garlic/greens tamales. I have not yet resorted to juicing. I am beginning to feel inspired again this week and made a couple easy weekday-friendly dishes (sorry vegetarian friends...I didn't get to test a veg version of these. Would love to know if you do!)

Simple Spinach & Dill Recharge Salad-mine own combo; refreshing after a work out and clean-tasting

Pre-Mixing: Tonight I added roasted turnips, spanish olives & radish sprouts ( last two not pictured)

For a single serving: 2 cups raw, rinsed Spinach or try steaming it if you prefer + (mixed cooked chicken this was 3.5 oz dry weight + 2 tbsp pine nut herb dressing*) + if you crave carbs or just need a bit more substance, I found 1/2 cup of cooked brown rice or roasted red potatoes tossed in is satisfying. The turnips tonight were ok. I think they are not my favorite veggie. Thinking a white bean or chickpea would be a nice non-meat substitute that lets the dill shine, but alas, I have none in the pantry and lots of kidney beans instead.

*Pine nut dressing: 1/3 to 1/2 cup pinenuts, two squeezes fresh lemon and 2-3 sprigs fresh dill in a blender or food processor. Enough water to blend into a mayo-like spread (start with a tablespoon). Pine nuts blend easily enough without soaking in liquid. Some other nuts suggest soaking for at least an hour or two. This made enough for 6 TBSP of dressing.

Danny Boome's Spiced Potatoes & Spinach-from Food Network; slightly modified (sans potatoes and dairy)

The ever-versatile taco.

1/2 tablespoon butter canola oil (since curry has enough flavor and doing this on high heat, don't need to "waste" expensive olive oil)

2 cloves garlic, minced
1 small onion, halved and thinly sliced
1 teaspoon curry powder
4 cups baby spinach Leafy green of choice, I used beet leaves and stems. (helpful note: rinse leafies submerged and multiple times, I was lazy and got some grit.)
1 large tomato, diced 1 overflowing- tablespoon of tomato paste

Heat the oil in a wok over med-high heat a few minutes

1. Add the onion and stems to cook a few minutes first. Add curry powder for last minute.

2. Add tomato paste and about 1/4 cup water, stirring to incorporate.

3. Stir in the leaves and cook until the leaves wilt and the water evaporates. 

I left out the potatoes and ate mine with sauteed scallops (rinse scallops in water, then pat dry before cooking. The large ones just about 3 minutes on each side over medium heat should do it, don't want them to be tough and chewy) and corn tortillas.

It looks like the weekend will be "cold", so me thinks I will fire up the oven. I'm feeling an Indian food vibe. My sister just sent me a recipe this week too that uses chard. Am sure I can make it through the wilderness with these beautiful ideas leading me.

Have you entered any cooking or baking competitions before? What happened?