Spinach

Spinach Salad With Persimmons, Goat Cheese and Walnuts

from NYT: The persimmons contrast with earthy spinach.

2 Fuyu persimmons

1/4 cup broken walnuts (1 1/2 ounces)

2 ounces goat cheese, crumbled (about 1/2 cup)

1 bag baby spinach

1 tablespoon plus 1 teaspoon fresh lime juice

Salt to taste

3 tablespoons plus 1 teaspoon walnut oil

Fleur de sel (optional)

1. Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
2. Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired. Yield: Serves 4-6.

Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans

3/4 cup sliced strawberries, divided
1-1/2 tsp fresh lemon juice
1 tablespoon olive oil
Fresh black pepper and sea salt
2-1/2 cups pre-washed baby spinach
1/4 cup pecan halves, toasted
Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained)

1. Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth. Season with black pepper and sea salt to taste.
2. Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat

Creamed Spinach

1 lb spinach, cut into 1/2" ribbons, rinsed well

1 tbs butter

2 scallons sliced

2 tbs flour

1 1/2 c half&half

1/2 tsp salt

Pile wet spinach into large skillet, cover and cook over med-low until spinach has wilted, about 5 min. Drain any liquid. In a saucepan, make a sauce with the butter, onions, flour and half&half. Pour into the spinach and cook about 3 min to blend the flavors

Tropical Smoothie

This dairy-free smoothie provides loads of calcium and vitamin D teamed with the omega-3s from the flax seeds and magnesium and vitamin K from the spinach.

Serves 1

1 Tbsp. ground flax seeds

½ cup milk

½ cup fortified orange juice

¼ cup chopped spinach

¼ cup frozen pineapple

1 tsp. vanilla extract

Grind flax seeds in a coffee grinder. Combine all ingredients in blender and mix until smooth.

Crustless Egg Spinach quiche

1 bag of spinach leaves

2 leeks

1 Red Pepper

1 tbsp butter or coconut oil

salt & pepper

1 block of feta cheese (optional)

5 eggs

1/4 cup of cream

salt & pepper to taste

In a skillet, cook the leeks in a tbsp of butter with a tablespoon of coconut oil, about 3 minutes on medium heat until starting to cook.

Now add the fresh spinach leaves. It may look like a lot, but it will reduce more than 75% from the original volume!

Move the spinach around with the leeks another 2 minutes, until the spinach is wilted and season generously with salt and pepper.

In a large mixing bowl, whisk the eggs with the milk and once the leek mixture has cooled, add it to the custard. Fold in the feta cheese.

Butter a 9" pie plate and pour mixture into dish and bake 25-30 minutes at 350F until golden on top.

Let cool 15 minutes before serving.

Spring Green Soup
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh or frozen)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only
In a large saucepan, melt butter with oil and saute onions until translucent.
Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally.
Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes.
Next, place broth mixture – this is easiest done in batches –
in a food processor or blender and pulse to puree.
Once entire mixture is pureed, return to saucepan,
add remaining broth and simmer, uncovered for about 10 minutes.
Add salt and pepper to taste and serve hot, garnished with the lemon zest.

Sautéed Baby Spinach with Pine Nuts and Raisins
2 Tablespoons Raisins
2 teaspoons Olive Oil
1 clove Garlic, Thinly Sliced
2 Tablespoons Pine Nuts
5 ounces, weight Fresh Baby Spinach
¼ whole Lemon, Juiced
Sea Salt, To Taste

Soak the raisins in warm water for 5 minutes, drain. Heat the olive oil over medium-low heat in a large skillet. Add the garlic and cook until softened and lightly golden. Remove it from the skillet and set aside. Add the pine nuts to the skillet and toast for a few minutes until lightly golden. Then add the spinach, raisins, and cooked garlic back into the pan. Cook for just a couple of minutes, until the spinach just starts to wilt, stirring around constantly. Transfer to a serving dish, squeeze a little fresh lemon juice over the top, and sprinkle with sea salt.