SPINACH

Spinach, Raisins, & Pine Nuts
submitted by Allison Rosen

1 bag of spinach
¼ c. golden raisins
¼ c. toasted pine nuts
2 T. olive oil
1 clove garlic, crushed
salt & pepper
Heat oil in a pan. Add garlic and spinach and cook until the spinach is wilted. Add raisins and pine nuts. Add salt & pepper to taste. Serve immediately.

Spinach Pasta Salad
submitted by Allison Rosen

Toss the following ingredients:
16 oz. Spinach leaves
1 bunch asparagus cooked and sliced into 1” pieces
1 leek thinly sliced
1 lb. Cooked and drained penne pasta
¾ c. toasted sliced almonds
1 c. shredded parmesan cheese

Add the following dressing:
½ c. olive oil
4 T. rice vinegar
4 T. soy sauce
1T. sugar
3 T. fresh chopped basil

CHEESEY SPINACH SQUARES

3 Eggs
1/2 C flour
1 bunch spinach, chopped fine
1 t minced spring onion
16 oz cottage or ricotta cheese
1/2 C shredded cheddar cheese
Ground black pepper and salt to taste

Beat the eggs and flour together in a bowl. Add the spinach, onion, cottage cheese, cheddar cheese, salt and black pepper. Spoon the mixture into a well greased glass 9x9 dish. Bake covered with foil in the oven at 325 degrees for 30 minutes. Top the spinach dish with sliced tomatoes. Return to oven for another 25-30 minutes. Let set for another 1/2 hour. Sprinkle with parmesan cheese. Delicious!!!


CREAM OF SPINACH SOUP

3 lb. fresh spinach
4 T butter
1/2 C minced onions
6 cups chicken broth
1 C potatoes, coarsely chopped
1 C heavy cream
salt and pepper

Trim spinach and slice diagonally. In a large saucepan, melt butter and sauté onions until soft and golden. Add the spinach and cook until wilted. Heat broth to boiling and add the potatoes. Cook until potatoes are soft. Food process the mixture, but don't puree. Return mixture to the saucepan, add cream, reheat, and season.

OMLETTE ALFREDO

2 C chopped spinach
3 bunching onions, sliced
4 eggs
1/4 c. milk
grated sharp cheese or
parmesan cheese
salt & pepper
In a large fry pan, sauté spinach and onions, in butter, just until soft.
Beat the eggs with milk and season to taste with salt and pepper. Pour the egg mixture over the vegetables and cook as an omelet. Top with sharp or parmesan cheese. This is a delicious, quick, and healthy meal for breakfast, lunch, or supper!

SPINACH CASSEROLE

3/4 C brown rice, cooked
1/2 cup grated cheddar cheese
2 eggs, beaten
2 T parsley
1/2 t salt
1/4 t pepper
1 lb. raw spinach
2 T wheat germ
1 T butter

Combine the cooked rice and cheese. Combine the eggs, parsley, salt, and pepper. Add the two mixtures together and stir in the raw spinach. Pour into an oiled casserole dish. Top with wheat germ which has been mixed with melted butter. Bake in 350 degree oven for 35 minutes.

SPINACH-LEEK-POTATO SOUP

2 leeks
1 pound potatoes, scrubbed & cubed
4 oz shitake mushrooms
1 t chopped rosemary, 1/2 t dried
2 T olive oil
Salt & freshly ground pepper
Parmesan cheese
5 C vegetable or chicken stock
1/2 pound of spinach (one bag), chopped

Chop leeks and rinse well. Remove and reserve mushroom stems; cut mushroom tops into thin strips. Heat oil in soup pot. Add leeks, mushroom stems and 1/4 of the mushroom strips; cover and cook over medium-low heat until leeks are tender, about 20 minutes. Add 2 C stock; bring to a boil. Add spinach; cover and simmer 5-6 minutes. Puree this mixture in blender or food processor. Return puree to the pot. Stir in remaining stock, bring to a simmer, and add potatoes, remaining mushroom strips, rosemary, and salt to taste. Simmer, partially covered till tender, about 15-20 minutes. Season to taste with pepper and additional salt if desired. Serve each bowl with Parmesan cheese.
Makes 4-6 servings.

SPRING SPINACH MEDLEY

1 bag baby spinach, chopped 1 bunch spring onions, sliced 3 cloves garlic, minced 2 eggs, beaten 1 C grated cheese (sharp is best or 1/2 C parmesan) Salt/pepper to taste Noodles or brown rice, cooked Sauté onions and garlic in hot olive oil until soft. Add spinach, allow to wilt. Salt and pepper to taste. Add the beaten eggs, stir, and turn off heat. Add the cheese and allow to melt and the eggs to firm up with lid on. Serve over rice or noodles. The addition of about 1 cup of ricotta cheese is also delicious. One cup of spinach provides 5 grams protein. Enjoy now, spinach likes cool weather only.

STRAWBERRY SPINACH SALAD
Submitted by Spiral Path Farm member Deb Beaston

spinach and 1 pt strawberries
2 tbsp. minced onion
1/2 c. sugar (I'm diabetic so I substituted 3 packets of splenda)
1 tbsp. sesame seeds
1 1/2 tsp poppy seeds
1 tsp. worchestershire sauce
1/2 c. olive oil
1/4 c. vinegar
Cut spinach, slice strawberries and add all other ingredients.
Nice cool salad for summer!