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Yield: 4 servings
Ingredients
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 Ingredients for the salad
Instructions
 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
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............. 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  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.  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. |