​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

1. Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
2. Add minced garlic and saute for about a minute
3. Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
4. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
5. Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
6. 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)
7. Before serving, add salt and pepper to taste and gently reheat.

​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
 

1. In a dry, non-stick pan, toast the pignoli nuts for 1 to 2 minutes.  Set aside.
2. Place the beans, spinach, cheese, parsley, garlic salt and pepper in a blender or food processer.  Mix or pulse until well blended.
3. Add half the oil and all of the lemon juice and mix or pulse again.
4. Adjust the seasoning and add additional oil if needed.
5. Toast the bread until golden brown.
6. 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.............

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.