Strawberry and Spinach Salad
Ingredients
4 cups fresh spinach, chopped
1 pint fresh strawberries, sliced
1/3 cup pecans or walnuts
1/3 cup fresh, local goat cheese
Fresh cracked pepper
3 Tablespoons Balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon local honey
Directions
1. Remove any large stems from the spinach. In a large bowl, mix together the spinach, sliced strawberries and nuts.
2. In a separate bowl, whisk together the Balsamic vinegar, olive oil and honey.
3. Transfer the salad to two serving bowls, and top with goat cheese and dressing. Finish with fresh cracked black pepper.
4 cups fresh spinach, chopped
1 pint fresh strawberries, sliced
1/3 cup pecans or walnuts
1/3 cup fresh, local goat cheese
Fresh cracked pepper
3 Tablespoons Balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon local honey
Directions
1. Remove any large stems from the spinach. In a large bowl, mix together the spinach, sliced strawberries and nuts.
2. In a separate bowl, whisk together the Balsamic vinegar, olive oil and honey.
3. Transfer the salad to two serving bowls, and top with goat cheese and dressing. Finish with fresh cracked black pepper.
Roasted Garlic, Spinach and Tomato Pizza
Ingredients
1 whole head garlic
3 tsp extra-virgin olive oil
1 pizza dough (Trader Joe's has great pizza doughs or make a homemade dough)
2 cups chopped baby spinach leaves
3/4 cup shredded mozzarella or Italian blend cheese
1/4 cup grated Parmesan
3/4 cup sliced tomatoes
Fresh basil leaves
Directions1. Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap in foil and bake at 350°F for 50 minutes. When cooled slightly, squeeze roasted garlic out of the skins. Increase oven temperature at 475°F. 2. Roll out pizza dough on a lightly oiled baking sheet. Brush with remaining 2 tsp oil. Spread with roasted garlic; season with salt and pepper. Add spinach, cheeses, and tomatoes. 3. Place in the oven and bake for 15-20 minutes or until the cheese is golden brown. Garnish with basil.*Modified from http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Spinach-and-Tomato-Pizza-230167
1 whole head garlic
3 tsp extra-virgin olive oil
1 pizza dough (Trader Joe's has great pizza doughs or make a homemade dough)
2 cups chopped baby spinach leaves
3/4 cup shredded mozzarella or Italian blend cheese
1/4 cup grated Parmesan
3/4 cup sliced tomatoes
Fresh basil leaves
Directions1. Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap in foil and bake at 350°F for 50 minutes. When cooled slightly, squeeze roasted garlic out of the skins. Increase oven temperature at 475°F. 2. Roll out pizza dough on a lightly oiled baking sheet. Brush with remaining 2 tsp oil. Spread with roasted garlic; season with salt and pepper. Add spinach, cheeses, and tomatoes. 3. Place in the oven and bake for 15-20 minutes or until the cheese is golden brown. Garnish with basil.*Modified from http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Spinach-and-Tomato-Pizza-230167
Creamy Spinach Soup
Serve with a crusty bread and fresh goat cheese. Add a mixed green salad for a healthy lunch.
Ingredients
4 cups water
10 ounces fresh or frozen peas
2 cups vegetable or chicken broth
10 ounces chopped spinach, fresh or frozen
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground black pepper
1/2 cup whole or 2% milk
1/2 cup (4 ounces) sour cream
Directions1. Bring the water to a boil in a large saucepan over high heat. Add the peas. Cook, covered, for 1 minute. Stir in the broth, spinach, nutmeg, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Let cool for 10 minutes.
2. Working in batches, puree the mixture in a blender or food processor. Return to the pan. Add the milk and sour cream and cook for 3 minutes, or until heated through.
*Modified from http://organicgardening.com/cook/creamy-spinach-soup
4 cups water
10 ounces fresh or frozen peas
2 cups vegetable or chicken broth
10 ounces chopped spinach, fresh or frozen
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground black pepper
1/2 cup whole or 2% milk
1/2 cup (4 ounces) sour cream
Directions1. Bring the water to a boil in a large saucepan over high heat. Add the peas. Cook, covered, for 1 minute. Stir in the broth, spinach, nutmeg, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Let cool for 10 minutes.
2. Working in batches, puree the mixture in a blender or food processor. Return to the pan. Add the milk and sour cream and cook for 3 minutes, or until heated through.
*Modified from http://organicgardening.com/cook/creamy-spinach-soup
