Baked Spinach and Zucchini

 1 lb zucchini, cut in even slices

6 green onions, chopped

2 garlic cloves, miced

2 (10 oz) frozen spinach

1 cup rice, cooked

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped 

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp black pepper

4 extra large eggs

3/4 cup heavy cream

2 Tbsp melted butter

1/4 cup Parmesan cheese plus some for topping

Gruyere cheese, sliced

Add zucchini, green onions and garlic to a skillet. Mix and cook for 2-3 minutes. Turn off the heat.  Add 2 (10 oz) frozen spinach, drain most of the water out. Stir. Add cooked rice, parsley and basil, nutmeg and lemon juice, salt and black pepper. Stir and mix well together.

For the custard: In a small bowl mix eggs, heavy cream, melted butter. Whisk together.  Add Parmesan cheese.

Pour zucchini/spinach mixture into a casserole dish or into 6 small individual cast iron skillet that have been greased. Top with custard mixture. Top with Parmesan cheese and sliced Gruyere cheese.  Bake in a 350 degree oven for 20 minutes.

Recipe:  Ina Garten

Hot Spinach and Artichoke Dip

 10 oz frozen spinach, thawed and drained

2 cans artichokes, quartered

1/2 cu mayo

1/2 cup sour cream

1/2 crup cream cheese

1/2 cup Parmesan cheee

1 Tbsp Worcestershire saucea

1 tsp hot sauce (optional)

Mix together in a bowl.  Put in a casserole dish and bake until hot and creamy in a 350 degree oven for 10-20 minutes.

Recipe:  Nicole Allrecipes

Spinach and Artichoke Chicken Wellingtons

 Prep Time:  25 minutes    Cook Time:  40 minutes    Total Time:  1 hour 5 minutes    Serves: 4

4  (5 to 6 oz) boneless, skinless, chicken breasts

1 tsp salt

1/4 tsp black pepper

1 Tbsp Italian seasoning

olive oil

3 Tbsp butter , softened

3 oz cream cheese, softened

1/4 cup grated Parmesan cheese

3/4 cup grated Monterey Jack cheese

1 cup frozen chopped spinach, thawed (about 10 oz)

3/4 cup chopped artichokes hearts

1/2 tsp garlic powder

1 sheet puff pastry, defrosted

1 egg, beaten

1.  Season the chicken breasts with salt, pepper and Italian seasoning.  Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather that oblong and secure with a toothpick.  Preheat a skillet over medium-high heat.  Add the olive oil and brown the chicken breasts on both sides.  Remove the toothpicks and set the chicken breasts aside to cool.

2.  Preheat oven to 425 degrees.

3.  Squeeze the liquid out of the defrosted frozen spinach.  Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder.  Season with salt and pepper.

4.  Roll out puff pastry to a 12 inch by 12 inch square.  Cut the pastry into 4 equal 6 inch squares.  Spread a quarter of the spinach mixture in the center of each square of puff pastry.  Place a chicken breast on top of each pile of spinach.  Fold the puff pastry up around the chicken, pinching the seams shut.  You may have to gently stretch the dough to cover the chicken breast.  Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash.  Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165 degrees.

Notes:  To dress up the chicken Wellingtons, cut leaves or strips out of additional puff pastry to make decorative pattern on top.  Brush with egg wash before baking.

Recipe:  Blue Jean Chef

Spinach Spaetzle with Mushroom Sauce

 Spinach Spaetzle:

10 oz box of frozen spinach, thawed

4 eggs

 1 tsp salt

1/3 cup cream

little flour

Thaw a box of frozen spinach and place in food processor with 4 eggs.  Blend well then put in a bowl and add salt and cream.  Add flour to make a thick batter.  Use a colander or spaetzle maker to push dough using the back of a spoon over boiling water in a large pot.  When they float they are done.

Mushroom Sauce:

olive oil

1 medium onion, diced

1 lb mini Bella mushrooms, sliced

3 clove garlic, minced

1/2 cup parsley, chopped fine

1 tsp Better than Bouillion Sauce

1/2 cup heavy cream

To make the mushroom sauce, saute an chopped onion in olive oil.  Add mushrooms and garlic.  When cooked add parsley, Better than Bouillion Sauce and heavy cream.  Cooked on medium-high heat to thicken a bit and serve over Spaetzle.  

*Note: You can add some diced ham to the mushroom sauce

Spaghetti with Spinach, Peas, and Herbed Ricotta

 12 oz whole-milk ricotta (1 1/2 cups)

1/2 tsp grated lemon zest, plus 2 Tbsp fresh juice

2 Tbsp chopped fresh basil, plus whole leaves for serving

Kosher salt and freshly ground pepper

3 Tbsp extra- virgin olive oil, plus more for serving

1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)

3 cloves garlic, thinly sliced

12 oz fresh spinach, tough stems removed, cut into 2 inch pieces (6 cups)

12 oz spaghetti noodles

1 cup fresh or frozen peas

 

1.  In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper.   Heat oil in a large skillet over medium.  Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes.  Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes. 

2.  Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions.  Add peas cook 1 minute more.  Reserve 1 cup pasta water; drain.  Add pasta, peas, and 3/4 cup ricotta mixture to skillet.

3.  Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste.  To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

Serves 4

Recipe: Martha Stewart

Spinach with Eggs and Bacon

 1/2 cup onion, diced small

1 tsp butter

1 can of spinach or couple handfuls of fresh

4-5 strips of bacon

salt

pepper

2 eggs

 

Cook bacon and set aside.  In a skillet saute the onion and salt in butter.  Add some remaining bacon grease for added flavor. Add spinach and stir. Crack into skillet 2 eggs and mix until scrambled.  Add salt and pepper. Break up the bacon into small pieces and spread on top of spinach.  (don't mix into the spinach because the warm spinach will soften the bacon and take away the crispyness)

Recipe:  Mama Joyce

Mushroom and Spinach Omelet

 olive oil

mushrooms, chopped

salt

3 whole garlic cloves

2 whole springs of thyme

handful of spinach

In a skillet add olive oil mushrooms and salt. Add garlic and thyme.  Cook for a few minutes to blend flavors.  Remove garlic and thyme and add spinach.  It will quickly wilt. Set aside.

 

Omelet:

3 eggs

1 Tbsp water (optional)

chives, fresh, minced small

tarragon, fresh minced small

parsley, fresh minced small

Whisk the eggs with 1 Tbsp water.  Add the herbs and pour into a nonstick skillet. Mix around for a minute and let still.  Fold in thirds. 

*Note:  Can serve spinach/mushroom mixture on the side of omelet or place inside omelet while cooking. If inside omelet will be only in half.

Baked Spinach and Zucchini

 1 lb zucchini, cut into 1/2 inch thickness

6 scallions, chopped

3 garlic cloves, chopped

2 (10 oz) package frozen spinach, squeeze out the water very well

1 cup cooked white rice

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, julianned

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp pepper

Custard:

4 large eggs

3/4 cups heavy cream

2 Tbsp butter

1/4 cup Parmesan cheese

Saute zucchini in oil on the stove top for about 3 minutes.  Add garlic for another 1 minute. Turn off heat. Add the spinch, rice, parsley, basil, nutmeg, lemon juice, salt and pepper.  Stir together. Place in a casserole dish.

Mix custard ingredients together. Place on top of vegetable mixture.  Add some more Parmesan cheese on top.  Bake in a 350 degree oven for 20 minutes.

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

 1 bunch fresh spinach

1 cup sliced fresh strawberries

1/2 cup crumbled Gorgonzola cheese

1/2 cup raw pecans

1/4 cup balsamic vinegar

2 Tbsp honey

1/2 cup olive oil

salt and ground black pepper to taste

1.  Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.

2.  Stir the balsamic vinegar and honey together in a a bowl; slowly stream the olive oil into the mixture while whisking continuously.  Season with salt and pepper.  Drizzle the dressing over the salad just before serving.

Spinach and Broccoli Enchiladas

 1 medium onion, chopped

2 tsp olive oil

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped fresh broccoli

1 cup picante sauce, divided

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

8 flour tortillas (8 inches), warmed

1.  Preheat oven to 350 degrees.  In a large nonstick skillet over medium heat, cook and stir onion in oil until tender.Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.

2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese; spoon about 1/3 cup spinach mixture down center of each tortilla.  Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.  Spoon remaining picante sauce over top.

3.  Cover and bake 20-25 minutes or until heated through.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.

Cabbage, Fresh Spinach and Kielbasa

 grapeseed oil

1 onion, chopped

pimentos, diced

kielbasa, cut in 1 inch pieces

1/2 cup chicken broth

cabbage, chopped

garlic, minced

salt and pepper

Mrs. Dash

2-3 cups fresh spinach

Heat skillet and add grapeseed oil.  Saute onions and pimentos and kielbasa.  Stir constantly for 7 minutes and add chicken broth.  Add cabbage on top and turn down heat to medium-low.  Put lid on and check in 10 minutes. Cabbage should be tender but not mushy. Stir.  If needed cook another 10 minutes with the lid on.  Mix.  Add seasonings.  Mix.  Lastly add spinach.  It will wilt down quickly with the lid on.  Serve.

Cooked Spinach

 2 to 3 handfuls of fresh spinach

carmelized onions in oil

bacon bits

In a pan cook onions and bacon.  Add spinach and stir.  Turn off the heat an let it steam with the lid on. Cooks way down. 

Potato, Sausage, and Spinach Breakfast Casserole

 Yield: 8-10 servings

Active Time:  40 minutes    Total Time:  1 hour 20 minutes

16 large eggs

1 1/4 cups heavy cream

1 1/2 tsp kosher salt plus more

3/4 tsp freshly ground black pepper plus more

5 Tbsp unsalted butter, divided

12 oz fresh breakfast sausage links

2 cups sliced leeks, white ad pale-green parts only

2 russet potatoes (1 1/2 lb), peeled, shredded, lightly squeezed

1 lb frozen spinach, thawed, squeezed dry, roughly chopped

1 1/2 cups (4 oz) grated Gruyere cheese

1/2 cup (1 1/2 oz) grated Parmesan

Position a rack in top third of oven; preheat to 350 degrees.  Whisk eggs, cream, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl; set aside.

Melt 1 Tbsp butter in a 12 inch cast iron or nonstick ovenproof skillet over medium heat.  Add sausages and cook, turning often, until browned all over, about 10 minutes.  Transfer to a plate.  Add leeks to skillet.  Season with salt; cook until wilted, about 5 minutes.  Transfer to a small bowl.

Melt 2 Tbsp butter in same skillet over medium heat.  Add potatoes, spreading out in an even layer.  Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes.  Slide potato pancake onto a large plate.  Invert onto another large plate. Melt 1 Tbsp butter in skillet.  Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer.  Season with salt and pepper, then pour in egg mixture.  Sprinkle both cheese over.

Bake until casserole is puffed and golden brown 35-40 minutes.  Serve warm or at room temperature.

Asparagus, Wild Rice and Quinoa Salad with Lemon Turmeric Vinaigrette

 1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice from 1/2 cup uncooked

1 cup cooked quinoa

For the Vinaigrette:

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp raw honey or maple syrup

1/4 tsp turmeric

salt and pepper to taste

1.  Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.  Pour through a strainer and rinse with cold water to stop the cooking process.  Set aside while you assemble the salad.

2.  Add spinach, wild rice, quinoa and asparagus into a large bowl.

3.  Whisk together the vinaigrette ingredients then pour over salad and toss to combine.  Serve immediately or store in the fridge for up to one day.

Spinach Soup

¼ cup chopped onion

½ garlic clove, minced

1 Tbsp butter

½ can (46 oz) chicken broth

½ cup Acini di Pepe, uncooked

¼ tsp nutmeg (optional)

1/8 tsp pepper

1 pkg (10 oz) frozen chopped spinach

Parmesan cheese, grated (optional)

Cook and stir onion and garlic in hot butter until tender but not browned. Add chicken broth and bring to a boil. Add pasta, nutmeg and pepper; simmer about 5 minutes. Add chopped spinach and simmer 5 minutes, stirring occasionally. Season to taste with salt, if desired. Sprinkle with cheese.