Archive for Spinach

With the amazing produce spring brings, one of the best ways to enjoy it is in a fresh salad. From  asparagus to radishes to strawberries, this colorful and delicious salad can be served  as a meal or as side with  your Easter brunch.

Serves 2-4

Ingredients: 

  • 1 cup  balsamic vinegar
  • 3-4 Tablespoons extra virgin olive oil
  • Pinch of  salt
  • 4-5 stalks asparagus, ends cut off and chopped into 1 inch pieces
  • 5-6 cups spinach, chopped or baby spinach
  • 4-5 radishes, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup bean sprouts
  • 1 cup fresh strawberries, hulled and sliced, plus additional for garnish
  • 4 oz soft goat cheese

Directions:

To make the balsamic vinegar reduction: add 1 cup of balsamic vinegar in a small pan. Bring to a simmer and reduce until syrupy, about 8-10 minutes. Set aside to cool.

In a large pot, bring water to a boil. Add asparagus and blanch for few minutes. Remove from boiling water and immerse in iced or cold water.  (This stops the cooking process to preserve the asparagus’ crisp texture and color). Once cooled, lay on a paper towel and pat dry. Set aside.

To make dressing:  whisk together balsamic vinegar reduction, extra virgin olive oil and salt.

In a large platter or bowl:  toss together all vegetables and strawberries. Top with goat cheese.  Drizzle dressing on top and garnish with more strawberries, if desired.

 

Quinoa and Spinach Bake

Monday, January 5th, 2015

This quinoa and spinach bake is not only easy to make but also gluten free and vegetarian if you’re looking for a healthier option.   What I love about this dish is that you can add whatever vegetables you have on hand and can make it as healthy, cheesy or creamy as you want by adjusting the ingredients to your preference. This can be served as a main dish or a side dish and makes great leftovers.

Ingredients

  • 3 cups quinoa, cooked according to directions ( 1 cup dry quinoa)
  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Optional vegetables such as peppers, zucchini, artichokes, broccoli, etc 
  • 1 lb fresh spinach leaves ( or  bag of frozen spinach, defrosted and liquid squeezed out)
  • 1-2 cups cheese ( parmesan, mozzarella, cheddar, etc)
  • 1 cup plain yogurt (can substitute with milk, almond milk, coconut milk, etc)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions 

Preheat oven to 350 degrees F. Coat baking dish with cooking spray and set aside.

Heat oil in a large skillet. Add onion and cook for a few minutes. Add garlic and continue to cook for 1 minute.  Add any other vegetables desired such as peppers, zucchini, artichokes,  etc and sauté for a few minutes. 

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Add spinach and cook until it shrinks down in size. 

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Turn off heat and add in cooked quinoa, cheese, yogurt (or milk)  salt and pepper and stir until combined.

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Place mixture into greased baking dish and sprinkle additional cheese on top, if desired. Bake for 30 minutes or until top is golden brown.

Quinoa Casserole