Category: Spinach - Farm-Fresh Market

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.