Spinach Recipes

1. Spinach and Berry Salad

Ingredients

• 6 ounces fresh spinach, torn in bite-sized pieces
• 1 cup thickly sliced strawberries
• 1 cup blueberries
• 1 small red onion, thinly sliced, pulled into rings
• 1/2 cup chopped pecans
• Non-Fat Curry Dressing
• 2 tablespoons balsamic vinegar
• 2 tablespoons rice vinegar
• 4 teaspoons honey
• 1 teaspoon curry powder
• 2 teaspoons Dijon mustard
• Salt, pepper to taste

Directions

1. Wash and dry spinach. Whip together dressing. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly.

2. Spinach and Sun-Dried Tomato Lasagna

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 3/4 pound mushrooms, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (28 ounce) can diced tomatoes with juice
• 2 sun-dried tomatoes, chopped
• 1 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 1/3 cup all-purpose flour
• 3 cups heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 8 cups spinach, rinsed
• 1 cup grated Parmesan cheese

Directions

1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.
2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

3. Spinach with Chickpeas and Fresh Dill

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 1/2 cups canned chickpeas, drained
• 1 pound spinach
• 1/2 cup minced fresh dill weed
• 2 lemons, juiced
• salt and pepper to taste

Directions

1. In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
2. Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.