Savor and share: Spinach

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Spinach is associated with strength, and who does not want a bit more strength? So power up and send us your spinach recipes for the Recipe Box of May 16.

Post recipes using the comment link below. You might just win a cookbook for your efforts.
Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember Mother’s Day recipes for May 9. And, in time for Memorial Day, it’s not too early to think about recipes for grilled marinated meats and vegetables for May 23.

Categories: Reader requests
Joe Stalvey

One Response

  1. Eileen Fischer says:

    From Mary Ann Arlio of Trumbull

    Spinach Salad with Cranberries, Bacon, Pecans and Blue Cheese
    Makes 3 to 4 servings
    1/2 pound bacon slices, roughly chopped
    2 (6-ounce) packages baby spinach
    1/2 small red onion, thinly sliced
    1/2 cup pecans, roasted and chopped
    1 cup dried cranberries
    1/2 cup blue cheese
    1/4 cup buttermilk
    1/4 cup sour cream
    1/4 teaspoon sugar
    Salt and pepper, to taste
    Fry bacon until crisp. Transfer to paper-lined plate to drain.
    To create dressing, mash blue cheese with fork in medium bowl. Mix in buttermilk, sour cream, sugar, salt and pepper.
    Combine spinach, onion, pecans, cranberries and bacon in a large salad bowl. Toss with dressing just before serving.

    From Nancy Cingari of Trumbull:

    Spinach Casserole
    Makes 8 servings
    1 red onion, thinly sliced
    4 ounces baby bella mushrooms, sliced
    1 tablespoon extra-virgin olive oil
    1/8 teaspoon pepper
    1/4 teaspoon salt
    2 (10-ounce) packages frozen chopped spinach, thawed
    1 (16-ounce) container fat free cottage cheese
    3/4 cup grated pecorino cheese
    3/4 cup grated medium or sharp cheddar
    1 (4-ounce) jar diced pimientos, drained
    3 eggs, slightly beaten
    3 tablespoons flour
    Heat oven to 375 degrees.
    In a large skillet, saute the onion and mushrooms in the oil over medium-high heat until softened. Add salt and pepper.
    Squeeze the spinach to remove as much liquid as possible. In a large bowl, stir together the spinach, cooked onions and mushrooms, cottage cheese, grated cheeses and pimientos. Mix in the eggs and flour.
    Pour the mixture into a lightly greased 2 1/2-quart casserole dish. Bake for 45 minutes.

    From Nancy Cingari of Trumbull

    Super Spinach Quiche
    Makes 6 servings
    1 cup shredded cheddar cheese
    1 pie shell
    3 eggs, beaten
    1 tablespoon flour
    1 cup evaporated milk
    1/2 onion, chopped
    1 (4-ounce) can mushroom pieces
    1/2 teaspoon salt
    1 (10-ounce) package frozen chopped spinach, cooked and drained
    Sprinkle 3/4 cup cheese evenly in bottom of pie shell.
    In a medium bowl, combine other ingredients, including remaining 1/4 cup cheese. Mix well.
    Pour mixture into pie shell. Bake in preheated oven for 50 minutes to 1 hour or until firm.

    From Laura M. Acri of Milford, this week’s cookbook winner:

    Spinach Stuffing Pancakes
    Makes 4 servings
    1 (10-ounce) package frozen chopped spinach, defrosted in strainer over sink
    2 tablespoons butter
    2 tablespoons olive oil
    1 small onion, chopped finely
    1 cup breadcrumbs, seasoned or unseasoned
    1/2 cup Parmesan cheese
    2 eggs, slightly beaten
    Dash of milk, if needed
    Pinch of salt and pepper
    Saute butter, oil, onion, salt and pepper until onion is soft. Add defrosted spinach to pan and cook for 10 minutes, stirring occasionally.
    Take off stove and add breadcrumbs, mixing well; then add cheese, mixing well. Add beaten eggs and a dash of milk if too dry; mix well.
    To make pancakes, take two tablespoons of stuffing and fry it in butter until it is brown on both sides. Goes well as a side dish.