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SPINACH
Spinach is in the same plant family as swiss chard and beets. Fresh spinach from the garden is one of my
favorite spring treats. It's so tender and sweet that we often eat salads that are 100% spinach! We like to
sprinkle a spinach salad with sunflower seeds, craisins, and a tangy vinaigrette. When cooking
with fresh spinach you only need to cook it just enough to wilt it. Further cooking only turns it to mush. Try sauteeing
some spinach with a little butter, garlic, salt and pepper and serve it as a side to your dinner. It's delicous! Warning--when cooked, a huge
1 lb bag of spinach reduces down to servings for two or three people. This is true for many fresh greens. They really
cook down to almost nothing.
FAVORITE RECIPES: Potato casserole with spinach 4-5 large potatoes 1/3 cup plain yogurt or sour cream 1 tsp. salt dash of pepper 1 tsp. sugar 1/4 cup butter or margarine 1/4 tsp dill seed (optional) 2 tbsp fresh chives, chopped (can substitute dried onion flakes) 1-2 cups cooked spinach, well drained and chopped (can use 10oz package of frozen spinach) 1/2 cup grated cheddar cheese Cook and mash the potatoes. Add yogurt, salt, pepper, sugar and butter to potatoes and mash. You can whip them with a beater if you like your potatoes fluffy. You may need to add a little milk to get the potatoes to the right consistency if they seem a little dry. Add dill seed, chives and spinach and mix thoroughly. Place in a casserole dish and top with cheddar cheese. Bake at 400 degrees F for 20 minutes until cheese is melted and begins to brown. |