Spinach Recipes
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About Spinach
Spinach is a popular garden green. It is harvested at the farm during the cooler spring weeks and in the cool fall. Store spinach in a bag in the fridge for about 1 week. Spinach is great steamed, sauteed, in soups and in salads.
Cream of Spinach Soup
-In a large saucepan,cook a chopped onion in 2 tablespoons hot oil until soft. Then add 4
cups chicken (or veggie) broth and 2 cups peeled cubed potatoes.
-Cook until potatoes are soft then add a bag of spinach, coarsely chopped. When the
spinach is cooked (about 8 minutes), blend in a food processor or blender in batches
(careful not to burn yourself!), put back into saucepan,add 2 cups cream and heat gently.
Add salt and pepper to taste.
-Serve with sour cream and fresh garlic bread.
Creamed Spinach
Bring one inch of water to a boil in a covered saucepan. Using a steamer basket (if you have one) cook one pound spinach until wilted. Allow to cool. Squeeze out the excess juice with your hands and chop coarsely. Melt 2 tablespoons butter in a medium saucepan. Stir in 2 tablespoons flour and cook for two minutes or until it bubbles. Gradually stir in 1 ½ cup milk. Simmer over low heat, stirring frequently, for 4-5 minutes. During the last minute, add ¼ cup cream cheese, ¼ teaspoon salt , ¼ teaspoon nutmeg and 1 teaspoon Dijon mustard and stir in. Add the spinach and let it heat through before serving.
Lunchtime Farm Quiche:
Pre-heat oven to 425.
Line a pie pan with a single layer uncooked piecrust. (I make mine out of our own lard).
Put about 1cup shredded cheese (any kind, I use cheddar), in bottom of pie, add 1 seeded and chopped hot pepper, 3 cloves chopped garlic, 1 small chopped onion, 1 large handful chopped raw spinach.
In a bowl mix well 5 eggs with about 1½ cups cream or milk and salt and pepper. Pour eggs mixture into pie. Top with 1 sliced tomato and grated Parmesan cheese. Bake for about 1 hour or until done turning the temp down to 375 after 15 minutes.
Asian-style Spinach Salad
Combine 2 Tbs canola oil, 2 Tbs soy sauce, 2 Tbs rice wine vinegar, 3 Tbs grated onion, 2 Tbs minced ginger, 2 cloves minced garlic & 1 dash hot sauce in a small jar. Seal jar & shake. Toss with 8 oz spinach, 1 diced cucumber, 1 grated carrot, and 1/2 cantaloupe cut into sticks.
Spinach Pasta con RISD
1-2 garlic cloves, chopped
2 Tbs olive oil
1/2 pound spinach
4 oz cream cheese
salt & pepper
1 box linguine
Fry garlic lightly in olive oil. Add spinach and cook covered until wilted. Add cream cheese and stir until fully melted. Cover and remove from heat. Cook pasta al dente, about 8 minutes. Drain pasta and return it to the pot. Add sauce and stir until completely coated. Serve hot.
Spinach Souffle (adapted from Storey’s 500 Treasured Country Recipes. So easy even a Dalek can make it!)
1 small onion or shallot, minced
3 Tbs butter
3 Tbs unbleached white flour
1/2 C chicken or veggie broth
1/2 C milk
1 tsp salt
1/2 tsp nutmeg
1/2 tsp fresh ground pepper
6 egg yolks
2 C well-drained chopped spinach
1/2 C Parmesan cheese
6 egg whites
Preheat oven to 325. Butter a 1 1/2 qt baking dish. Saute onion in butter about 1 minute. Add flour and cook until golden & bubbly. Add milk & broth, stir until smooth & thick. Add seasonings, mix in yolks until well combined. Add spinach and 1/4 cup Parmesan cheese. Remove from heat. Beat egg whites until stiff; gently fold spinach mixture into egg whites. Pour into baking pan & top with cheese.
Bake until firm, about 30 minutes.
Spinach is a popular garden green. It is harvested at the farm during the cooler spring weeks and in the cool fall. Store spinach in a bag in the fridge for about 1 week. Spinach is great steamed, sauteed, in soups and in salads.
Cream of Spinach Soup
-In a large saucepan,cook a chopped onion in 2 tablespoons hot oil until soft. Then add 4
cups chicken (or veggie) broth and 2 cups peeled cubed potatoes.
-Cook until potatoes are soft then add a bag of spinach, coarsely chopped. When the
spinach is cooked (about 8 minutes), blend in a food processor or blender in batches
(careful not to burn yourself!), put back into saucepan,add 2 cups cream and heat gently.
Add salt and pepper to taste.
-Serve with sour cream and fresh garlic bread.
Creamed Spinach
Bring one inch of water to a boil in a covered saucepan. Using a steamer basket (if you have one) cook one pound spinach until wilted. Allow to cool. Squeeze out the excess juice with your hands and chop coarsely. Melt 2 tablespoons butter in a medium saucepan. Stir in 2 tablespoons flour and cook for two minutes or until it bubbles. Gradually stir in 1 ½ cup milk. Simmer over low heat, stirring frequently, for 4-5 minutes. During the last minute, add ¼ cup cream cheese, ¼ teaspoon salt , ¼ teaspoon nutmeg and 1 teaspoon Dijon mustard and stir in. Add the spinach and let it heat through before serving.
Lunchtime Farm Quiche:
Pre-heat oven to 425.
Line a pie pan with a single layer uncooked piecrust. (I make mine out of our own lard).
Put about 1cup shredded cheese (any kind, I use cheddar), in bottom of pie, add 1 seeded and chopped hot pepper, 3 cloves chopped garlic, 1 small chopped onion, 1 large handful chopped raw spinach.
In a bowl mix well 5 eggs with about 1½ cups cream or milk and salt and pepper. Pour eggs mixture into pie. Top with 1 sliced tomato and grated Parmesan cheese. Bake for about 1 hour or until done turning the temp down to 375 after 15 minutes.
Asian-style Spinach Salad
Combine 2 Tbs canola oil, 2 Tbs soy sauce, 2 Tbs rice wine vinegar, 3 Tbs grated onion, 2 Tbs minced ginger, 2 cloves minced garlic & 1 dash hot sauce in a small jar. Seal jar & shake. Toss with 8 oz spinach, 1 diced cucumber, 1 grated carrot, and 1/2 cantaloupe cut into sticks.
Spinach Pasta con RISD
1-2 garlic cloves, chopped
2 Tbs olive oil
1/2 pound spinach
4 oz cream cheese
salt & pepper
1 box linguine
Fry garlic lightly in olive oil. Add spinach and cook covered until wilted. Add cream cheese and stir until fully melted. Cover and remove from heat. Cook pasta al dente, about 8 minutes. Drain pasta and return it to the pot. Add sauce and stir until completely coated. Serve hot.
Spinach Souffle (adapted from Storey’s 500 Treasured Country Recipes. So easy even a Dalek can make it!)
1 small onion or shallot, minced
3 Tbs butter
3 Tbs unbleached white flour
1/2 C chicken or veggie broth
1/2 C milk
1 tsp salt
1/2 tsp nutmeg
1/2 tsp fresh ground pepper
6 egg yolks
2 C well-drained chopped spinach
1/2 C Parmesan cheese
6 egg whites
Preheat oven to 325. Butter a 1 1/2 qt baking dish. Saute onion in butter about 1 minute. Add flour and cook until golden & bubbly. Add milk & broth, stir until smooth & thick. Add seasonings, mix in yolks until well combined. Add spinach and 1/4 cup Parmesan cheese. Remove from heat. Beat egg whites until stiff; gently fold spinach mixture into egg whites. Pour into baking pan & top with cheese.
Bake until firm, about 30 minutes.