Tag Archive: spinach


White Tuscan Bean Soup

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Ingredients:
2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
Directions:
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

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Stuffed Spinach Ricotta Shells

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Ingredients:

1 lb. box macaroni shells (for stuffing)

1 lb. ricotta cheese

1 egg’

1 cup grated parmesan cheese

1 lb. piece of mozzarella cheese (shredded)

2 cups fresh spinach (chopped)

tomato sauce

Directions:

1. Boil pasta shells (according to box directions) Drain well.’

2. In a large bowl, add ricotta cheese, 3/4 lb. of the mozzarella cheese, parmesan cheese, egg and spinach. Mix well.

*Preheat oven to 400 degrees.

3. In a large baking pan, coat the bottom with tomato sauce.

4. Begin to stuff each pasta shell. Place in pan.

5. Put tomato sauce on top of pasta shells, and spread remaining 1/4 lb. shredded mozzarella cheese on top.

6. Bake in oven for 15 minutes. You want cheese melted and bubbly.

Ingredients:
2 cups brown rice
2 cups of water
2 cups vegetable stock
1 head of broccoli (cut into pieces)
2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers
2 cups spinach (washed and drained)
1 red onion (sliced)
2 cups fresh mozzarella (shredded)
3 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
Preheat oven to 400 degrees.
1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.
2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes. Vegetables should be almost cooked, but not mushy. Remove from oven.
3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes.
Serve hot.

Pumpkin Risotto

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Ingredients:
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
sea salt
Directions:
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
Serve warm.

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Ingredients:
6 chicken cutlets
1 lb. fresh spinach
1 cup cherry tomatoes (cut in half)
1 cup black olives (pits removed and sliced)
1 clove of garlic (chopped)
3 tbs. olive oil plus 2 tbs.
2 tbs. balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a Ziploc bag, add chicken cutlets, olive oil, balsamic vinegar, sea salt and black pepper. Let marinate in refrigerator for at least one hour.
2. Grill chicken cutlets on both sides until done. Keep warm.
3. In a large skillet, add 2 tbs. of olive oil. Add garlic. Let brown for a minute. Add tomatoes and spinach. Sprinkle a pinch of sea salt. Stir. Add cooked cutlets to the pan.
4. Cook for an additional 3 minutes. (heat through)
Serve hot.

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Ingredients:
1 lb. Yukon Gold Potatoes (peeled and cut into bite size pieces)
1/2 lb. spinach (rinsed, drained, chopped)
4 cloves of garlic (chopped)
2 tbs. olive oil
1 stick of salted butter
1 cup of heavy cream
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large pot of water, boil potatoes until soft. Drain well and set to the side.
2. In a large skillet, put garlic and olive oil. Brown garlic and add spinach. When spinach is soft, remove from heat.
3. In a large bowl, add potatoes, spinach, butter, salt and pepper. Use a mixer to mix together. Gradually add heavy cream while mixing. Mix until smooth and creamy. Use judgement for less or extra heavy cream.
4. In a baking dish, put potatoes. Put in a 350 degree oven for 10 minutes to heat through.
Serve hot.

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Ingredients:

1 1/2 lbs. ground beef

1 cup fresh spinach (chopped)

1 cup fresh carrots (minced)

1 cup white cheddar cheese (grated)

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients.

2. Form meat into burgers.

3. Cook to desired taste.

*As a suggestion, put guacamole on top.

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Ingredients:

I lb. medium shrimp (cleaned and tail removed)

1 lb. fresh spinach (rinsed and drained well)

3 cloves of garlic (chopped)

1 cup vegetable stock

1/2 cup white wine

4 cups of cooked brown rice

sea salt and black pepper

olive oil

Directions:

1. In a large skillet, put 3 tbsp. of olive oil and garlic. Brown garlic for a minute and then add shrimp.

2. Cook shrimp on each side for 2 minutes.

3. Add vegetable stock and white wine.

4. When liquid is reduced by half, add spinach.

5. Sprinkle with sea salt and black pepper. Stir.

6. Cook spinach for about 3 minutes. (Spinach cooks quickly.)

7. Serve shrimp and spinach over brown rice.

Serves 4

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Ingredients:

1 lb. box bowtie pasta

1 lb. fresh spinach

1 cup cherry tomatoes

1 cup shaved parmesan cheese

olive oil

Directions:

1. Boil pasta until desire taste. Drain well.

2. In a large skillet put 1 tbsp. olive oil. Sauté spinach for only 1 minute. (very quickly) remove and let cool.

3. In a large bowl, put cooked pasta, spinach, cherry tomatoes and shaved parmesan. Mix together.

4. Refrigerate for about 2 hours before serving.

 

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Ingredients:

2 large eggplants (peeled and sliced 1/4 inch thick)

2 eggs (beaten)

2 cups of bread crumbs

1 cup fresh spinach (chopped)

1 cup shredded fresh mozzarella  plus 1/4 cup extra for sprinkling on top

2 cups fresh ricotta

1 cup fontina cheese (shredded) plus 1/4 cup extra for sprinkling on top

parmesan cheese

homemade tomato sauce

olive oil

sea salt

Directions:

1. Dip eggplant slices in egg and then bread crumbs.

2. In a large skillet put 4 tbs. of olive oil. Fry eggplant slices on both sides until tender. (about 3-4 minutes) Add more oil while cooking. Let eggplant slices dry on paper towel.

3. In a large bowl, mix ricotta, fontina, mozzarella and spinach. Add 2 tsp. of sea salt. Mix well.

4. In a baking dish put tomato sauce on the bottom.

5. Put a slice of eggplant. Put a spoonful of ricotta mixture on top. Add another eggplant slice on top. Put a little sauce on top. Put a little shredded cheese on top if you like. Repeat process to eggplant is all used. *You can stack the eggplant higher if you wish. You can also sprinkle a little parmesan cheese.

Preheat oven to 400 degrees.

6. Bake in oven for 10 minutes.