List all recipes for: Spinach

Honey Curry Spinach Salad

½ onion, chopped
1 tsp paprika
1 tsp curry powder
½ tsp mustard powder or 1 tsp Dijon mustard
½ tsp turmeric
½ tsp celery seed
½ tsp salt
½ cup cider vinegar
½ cup honey
1 cup safflower oil
½ lb spinach leaves
½ cup tasted almonds
½ cup red onion sliced
1 orange peeled and sliced
In blender, combine onion, paprika, curry powder, mustard, turmeric, celery seed and salt. Blend well, then add vinegar and honey. Add safflower oil in a slow, steady stream. Toss salad with just enough of the dressing to coat spinach (there will be enough dressing for more than one salad).

Spinach and Pea Soup

2 tablespoons plus 1 teaspoon olive oil
1 yellow onion, finely minced
1 garlic clove, finely minced
Salt and pepper to taste
1 3/4 cups chicken broth, preferably homemade
1 pound fresh shelling peas, shelled (about 1 cup)
6 cups spinach tough stems discarded
1 1/2 teaspoons fresh lemon juice
3/4 cup tiny infant greens, such as micro greens or mache
1/4 cup grated Parmigiano-Reggiano
Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add onion, garlic, salt, and pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil. Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Using an immersion blender, puree until smooth. Stir in 1 teaspoon lemon juice, salt, and pepper. Divide the soup among four soup bowls. Toss micro greens with remaining teaspoon oil and 1/2 teaspoon lemon juice. Garnish soup bowls with the greens mixture, lightly sprinkle with grated cheese. Serve immediately.

Spinach with Corn and Tomatoes

2 teaspoons olive oil
4 cups spinach, finely sliced
1 cup cherry or grape tomatoes
1 teaspoon salt
¼ teaspoon pepper
1 ½ cups corn

In a large saucepan, heat 2 teaspoons olive oil over medium high heat. Add corn kernels and cook, stirring occasionally until barely tender, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Stir in the tomatoes, halved and cook for another 2 minutes. Season with salt and pepper. Serve warm, cold or at room temperature.

Warm Spinach Salad

¾ cup olive oil
2 garlic cloves, crushed
1 large shallot, diced
1/3 cup prosciutto, chopped
1/3 cup rice or red wine vinegar
1 cup fresh basil, julienne
¼ cup pine nuts, toasted
¼ cup fresh parmesan cheese
salt and freshly ground pepper to taste
10 cups fresh spinach washed and dried
Heal the olive oil and a large skillet on medium heat. Add garlic, shallots and prosciutto and sauté until shallots are translucent. Add vinegar, salt and pepper. Keep warm. In a large mixing bowl toss the warm vinaigrette with spinach and basil. Top with cheese and pine nuts. Serve immediately.

Home Guest Cottage Farm and Gardens CSA ContactUs Recipes | Diane and Rob Stockhouse, Owners |
59 W. Birnie Slough Road (mailing address 62 W. Birnie Slough Road) | Cathlamet, Washington 98612 | 360.849.4145