This recipe looks festive and and is a nice combination of sour and savory. I originally made it because I needed to use up huge amounts of spinach from my farm share but I've made it several times since then because it is so good. Here I made it with tofu but you could make it with chicken or beef just as well (I'd cook the meat separately, though, instead of tossing it in raw at the last moment the way I did the tofu). I used chicken stock but you could do mock stock or vegetable stock to make the recipe fully vegetarian/vegan.

THREE COLOR VEGETABLES WITH PEANUT SAUCE

• 2 Tblsp peanut oil
• 1 large red pepper, coarsely chopped
• 2 large onions, corsely chopped
• 1.5 c. chicken broth
• 1/2 c. peanut butter (please use natural peanut butter and not the yucky stuff with sugar and extra oil added!)
• 3 Tblsp cider vinegar
• salt to taste
• 1 tsp (or to taste) of crushed, dried Jalepeno
• 2 lbs fresh spinach, stems and large veins removed
• 16 oz package of extra firm tofu cut into small cubes
• *optional: I often throw in about a Tbl of Penzey's spice's "California Seasoned Pepper - it's just a mix of dehydrated red and green pepper, black pepper, and garlic. The dish is fine without it but I have it on my shelf so I use it.

Take a large, wide pot and heat the peanut oil. When it is hot but not smoking, add the red pepper and saute until just starting to become tender. Add the onion and cook, stirring to they don't stick until the onion is soft.

Add the broth and bring it to a boil

Add the peanut butter and stir until well combined.

Add the cider vinegar and stir to combine. Add the jalepeno and stir

Add salt to taste, this recipe can suck up a lot of salt.

When everything is well combined add the spinach and the tofu and mix gently until the spinach is just wilted and the tofu is well covered in juices.

You could serve over rice or cornmeal mush but it is also good by itself.

Adapted from a recipe on About.com which, in turn, adapted it from The Kwanza Cookbook by Eric V. Copage.