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Cookbooks by Robin Robertson

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Peanut Butter Planet

Spicy Spinach-Peanut Crostini

This popular Italian appetizer is made with toasted bread rounds that are usually rubbed with a cut clove of garlic and crowned with a savory topping.

1 package (10 ounces) frozen chopped spinach, thawed

1 tablespoon plus 1/4 cup olive oil

1 clove garlic, finely minced

2 tablespoons peanut butter

1/2 teaspoon crushed red-pepper flakes

Salt

1 baguette, cut into 1/2-inch-thick slices

1 large clove garlic, halved

1 tablespoon chopped roasted peanuts

1. Cook the spinach according to package directions. Drain well, squeezing out all of the water.

2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the spinach, peanut butter, red-pepper flakes, and salt to taste, blending the peanut butter into the spinach.

3. Preheat the oven to 400F. Pour the 1/4 cup olive oil into a shallow bowl and dip each slice of bread in it to coat one side. Place the bread oiled side up on a baking sheet and bake until golden brown, about 10 minutes. When the bread is toasted, remove it from the oven and rub the oiled side with the cut sides of the halved garlic clove.

4. Top each piece of bread with a small amount of the spinach topping. Sprinkle with chopped peanuts and serve hot.

Serves 6

Sweet Potato and Peanut Stew

This colorful stew combines sweet potatoes and peanuts with dark red kidney beans for a hearty dish that is both nourishing and delicious.

1 tablespoon olive oil

1 large yellow onion, chopped

1 large red bell pepper, chopped

1 large clove garlic, minced

1 teaspoon light brown sugar

1 teaspoon grated fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne

1 large sweet potato, peeled and cut into 1/2-inch chunks

1 can (14.5 ounces) diced tomatoes, drained

1 ;1/2 cups vegetable stock

Salt

1 ;1/2 cups cooked dark red kidney beans or one 15-ounce can, drained and rinsed

1/2 cup peanut butter

1/4 cup chopped roasted peanuts

 1. Heat the oil in a large pot over medium heat. Add the onion and cook, covered, until softened, about 5 minutes.

2. Add the bell pepper and garlic. Cover and cook until softened, about 5 minutes.

3. Stir in the sugar, ginger, cumin, and cayenne and cook for 30 seconds. Add the sweet potato and stir to coat with the spices.

4. Stir in the tomatoes and stock, and season with salt to taste. Bring to a boil, then reduce the heat to low, add the kidney beans, and simmer until the vegetables are soft, about 30 minutes.

5. In a small bowl, combine the peanut butter and 1 cup of the liquid from the stew, stirring until blended, then stir it into the stew. Taste to adjust seasonings. Serve hot, sprinkled with chopped peanuts.

Serves 4

Three-Nut Butter Cookies

If you don’t have chunky peanut butter, you can use creamy peanut butter and add 1/4 cup chopped peanuts with the other nuts in this recipe.

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chunky peanut butter

2/3 cup light brown sugar

1/2 cup non-hydrogenated margarine, softened

1 teaspoon vanilla extract

1/3 cup chopped walnuts

1/3 cup slivered almonds

1. Preheat oven to 350°F. In a medium bowl, combine the flour, baking powder, and salt.

2. In a bowl or food processor, combine the peanut butter, sugar, margarine, and vanilla and blend until smooth. Add to the flour mixture and stir briskly until just blended. Stir in the walnuts and almonds.

3. Drop the dough by the tablespoonful onto nonstick baking sheets. With the tines of a fork, press lightly into the tops of the cookies to flatten slightly.

4. Bake until lightly browned but still slightly soft, 10 to 12 minutes. Cool completely. These can be stored in an airtight container for up to three days (if they last that long, they’re so good).

Makes 24