Category: Spinach - Farm-Fresh Market

Summer Strawberry Salad with Feta

8/23/2023

INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

Fresh Corn Salad

7/26/2023

Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

Spinach, Asparagus Crustless Quiche

5/9/2023

Ingredients

1 Tbsp olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half (or whole milk)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Swiss or Gruyère cheese

Preparation

Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.

White Bean, Fennel, Spinach Soup

9/21/2022

Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot.

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach (or kale)

Directions

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Serve

Strawberry, Spinach, Feta Salad

7/13/2022

Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.

INGREDIENTS

1 lb. strawberries
5 oz. baby spinach
3 tbsp. balsamic vinaigrette
4 oz. goat cheese
2 tbsp. pine nuts

PREPARATION

In large bowl, combine strawberries, baby spinach, and balsamic vinaigrette. Toss to coat.
Add protein of your choice, if using, and gently toss again.
Divide among serving plates and top with goat cheese, and toasted pine nuts.

Blueberry Spinach Salad

7/14/2021

8 servings
IngredientsDRESSING:
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil

SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)

Directions

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

November 13th, 2019

11/13/2019

Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach

In a large soup pot, melt the butter over medium-high heat.
Add onion and cook and stir until tender.
Add garlic and cook 1 minute longer.
Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
Ladle the soup into serving bowls, top with the wilted spinach and serve.

Spinach, Feta and Orzo Salad

5/22/2019

Serves 4
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste

Heat small dry skillet over medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned, about 3 minutes. Set aside.
Put half of the spinach and 1 tablespoon of the olive oil in a food processor or blender to purée it. Set aside.
Roughly chop the remaining spinach. Set aside.
In a small sealable jar, combine the remaining olive oil, balsamic vinegar, red wine vinegar, mustard and the fresh basil. Put a lid on the jar and shake to combine.
Bring a pot of lightly salted water to a roiling boil. Add the orzo and return to a boil. Cook until al dente, approximately 8 to 10 minutes. Drain well. Return the drained orzo to the pot and add the puréed spinach and oil. Mix together gently until thoroughly combined. Place in a large serving bowl.
Add the roughly chopped spinach, red onion, feta cheese, toasted pine nuts and the olives to the bowl. Drizzle with the dressing from the jar.
Toss lightly and serve.

NOTE: This dish may be served hot or room temperature.

Shiitake Mushroom Asparagus Spinach Soup

5/20/2018

Yield: 4 servings
Ingredients

2 TBS butter or oil of choice
1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
2 cups shiitake mushrooms, fresh and chopped into thin slices
4 big handfuls of baby spinach, washed well and roughly chopped
1 small onion, finely chopped
4 cloves garlic, minced
4 cups broth (chicken, beef , or veggie)
1/2 tsp tarragon, dried
1 bay leaf
1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
1/4 cup fresh parsley, finely chopped
juice of 1 lemon
salt and pepper, to taste

Instructions

Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
Add minced garlic and saute for about a minute
Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
Before serving, add salt and pepper to taste and gently reheat.

Roasted Butternut Squash and Spinach Salad

9/30/2017

Ingredients for the salad

1 medium-sized butternut squash, peeled and cubed
2 Tbsp olive oil
Sea salt + black pepper
2 cups baby spinach or arugula, torn into small pieces
1/4 cup dried cranberries

Ingredients for the dressing

¼ cup CT maple syrup
3 Tbsp cider vinegar
1 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
Salt and pepper

Instructions

Preheat oven to 400 degrees F and position a rack in the center of the oven.
Toss butternut squash cubes in 2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.
While roasting, chop or loosely tear your greens and add to a serving bowl along with the cranberries.
To make the dressing, combine dressing ingredients in a small bowl and whisk until thoroughly blended.
When butternut squash is done, set it aside to cool
Once squash is cool, mix in with the salad. Add dressing a few minutes before serving.

SPINACH CANNELLINI BRUSCHETTA

7/26/2017

Makes 2 cups

1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread

In a dry, non-stick pan, toast the pignoli nuts for 1 to 2 minutes. Set aside.
Place the beans, spinach, cheese, parsley, garlic salt and pepper in a blender or food processer. Mix or pulse until well blended.
Add half the oil and all of the lemon juice and mix or pulse again.
Adjust the seasoning and add additional oil if needed.
Toast the bread until golden brown.
Spoon the spinach mixture on each piece of toast and top with the toasted pignoli nuts.

Variations:
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
Etcetera, etcetera.............

Spinach, Radish and Mint Salad

8/26/2015

Recipe by Anna Gill

Serves: 4

SALAD
25 to 30 small radishes
4 cups baby spinach leaves, washed and dried
½ cup mint leaves, washed and cut into chiffonade*
2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows

CREAMY LEMON-CHIVE DRESSING
Makes ⅔ cup

1 tablespoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
½ cup light cream
¼ cup (scant) chives, finely minced

DRESSING
1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved.
2. Add cream and chives. Shake until blended.
3. Will keep up to one week refrigerated. Shake well before using.

SALAD
1. Cut radishes into thin slices.
2. Place spinach, mint and radish slices into salad bowl.
3. Drizzle just enough dressing to lightly coat and toss gently.
4. Serve on salad plates or bowls.

*Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

Spinach with Pine Nuts and Sultanas

8/26/2015

Recipe by Anna Gill

Serves: 6

2 ½ pounds spinach, well washed and fibrous stems removed
¼ teaspoon salt
1 ½ to 2 tablespoons olive oil
1 tablespoon minced shallot
4 tablespoons Sultana raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

1. Place the spinach in a large sauté pan with only the rinsing water clinging to the leaves. Sprinkle lightly with salt.
2.Cook over medium heat, turning quickly until wilted, just a few minutes.
3.Drain well and set aside.
4.Add the olive oil to the empty pan and return it to medium heat.
5.Add the shallots and sauté until tender, about 8 minutes.
6.Return the spinach to the pan and add the Sultanas, and pine nuts and sauté briefly to warm through. Season with salt and pepper as needed and serve.

Eggs Florentine

8/25/2015

Recipe by Anna Gill

Serves: 4 for brunch or a light lunch

5 cups fresh spinach, thoroughly washed and coarsely chopped
¼ teaspoon salt
½ cup grated gruyere cheese
¼ teaspoon grated nutmeg
6 tablespoons heavy cream
4 eggs
2 thick English muffins, split and toasted
2 large ripe tomatoes, thickly sliced

1. Place the spinach in a large sauté pan with only the residual moisture from its washing and ¼ teaspoon salt. Cook over medium high heat, turning quickly, until wilted
2. Drain and set aside.
3. Place the grated cheese in a small saucepan over low heat. Add the nutmeg, the heavy cream and whisk until the cheese is melted well mixed.
4. Poach the eggs. If you are not comfortable with the swirling boiling water method, or feel that the demands of getting it all ready at the same time are challenging, use one of the many handy poachers. There are microwave poachers that work very well (just remember to stick a toothpick through the yolk before you cook in the microwave).
5. Place each toasted half muffin on a serving dish. Top each muffin with a dollop of spinach followed by a slice of tomato. Gently place an egg on each tomato. Drizzle the cheese sauce over the top of the egg and serve.