Spinach & Arugula
infested with thrips and aphids.
Only ‘Flat Leaf’
spinach is recommended because its flat surface lends itself to
efficient washing. ‘Curly Leaf’ spinach is not recommended.
1. Soak the
vegetable in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all
foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead
Spiderman may be able to scale
skyscraper and Superman can see through anything
but being a Jewish Mom gives me my own unique abilities,
super powers if you like. I can, through a look, a sigh or a small
shake of my head, get my kids (and spouse) try
any new recipes that just might have ingredients
that I know they're not too fond of. OK, ingredients that they love to
hate. In our house, that means spinach.
Spinach is VERY available right now but I've stopped trying to tell them
that spinach is low in calories, a good source
of vitamin C and A, and chock full of iron and
really tastes good. I never bore them with how great it is that
fresh spinach is available year-round and how its available
pre-washed, with a kosher supervision and that if you don't have any fresh
spinach on hand the frozen stuff is almost as good
(frozen spinach is acceptable only with recognized kosher certification).
I just guilt them into enjoying.
Great tasting spinach should have crisp
dark green leaves are crisp. Since fresh spinach shrinks when it is
cooked, count on one pound of the fresh leaves yielding about 1 1/2 cups
cooked. You don't have to cook frozen spinach
when a recipe calls for cooked spinach, just defrost the package in
the microwave, let it cool and then carefully squeeze as much
liquid as you can.
Like all other salad greens, spinach
should be washed as soon as you buy it.
Spinach tends to be very gritty so washing it thoroughly is imperative.
You can keep fresh spinach refrigerated in a plastic bag for up
to 3 days.
SPINACH AND CHICKEN SALAD (meat)
Elegant and easy.
|5 cups cubed cooked
chicken (about 3 whole breasts)
2 cups green grape halves
1 cup snow peas
2 cups packed torn spinach
1 1/2 cups sliced celery
7 ounces spiral pasta, cooked and drained
|1 (6-ounce) jar
marinated artichoke hearts, drained and quartered
1/2 large cucumber, sliced
3 green onions, sliced
Large spinach leaves (optional)
Orange slices (optional)
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon dried minced onion
1 teaspoon lemon juice
2 tablespoons minced fresh flat-leaf parsley
In a large bowl, combine the chicken, grapes, peas, spinach, celery,
pasta, artichoke hearts, cucumber and
green onions. Cover and refrigerate. Combine all dressing ingredients in a
jar or small bowl; mix well and refrigerate. Just before serving, pour
dressing over salad and toss. If desired, serve
on a spinach leaf and garnish with orange slices. Serves 8 to 10.
MINESTRONE WITH SPINACH MEATBALLS (meat)
Light-textured beef and spinach meatballs are the flavor starter for this
busy-day minestrone. The pasta cooks right
in the broth.
1 tablespoon vegetable oil
1 large onion, chopped
7 cups low-sodium beef broth
1 (14 1/2-ounce) can diced tomatoes in their own juice
1 (16-ounce) can red kidney beans, undrained
1/2 teaspoon dry oregano leaves, crumbled
|1/2 teaspoon dry
basil leaves, crumbled
2 medium carrots, thinly sliced (about 1 cup)
1 large celery stalk, thinly sliced (about 1 cup)
1 cup dry farfalle pasta (bow ties) or rotini pasta (spirals)
Prepare Spinach Meatballs Cover them
and refrigerate until ready to use them.
Heat oil in a 4 to 5-quart pan over medium heat. Add meatballs and cook,
turning as needed, until browned on all
sides. Remove from pan and set the meatballs
aside. Drain all but about 1 to 2 tablespoons of the drippings.
Add onion to the pan and cook, stirring often, until the onions are
softened, about 5 minutes. Stir in the
broth, tomatoes, beans and their liquid, oregano and
basil. Bring the mixture to a boil over a high heat; then reduce the
temperature, cover, and simmer for 10 minutes. Add the carrots and celery.
Cover and simmer for 10 more minutes. Stir
in pasta and the meatballs; cover and simmer
until pasta is al dente (firm to the bite). Serve
immediately. Makes 6 servings.
|1 1/2 pounds lean
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/3 cup fine dry bread or cracker crumbs
|1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a bowl
and mix well... Shape mixture into 1-inch
balls. Makes about 2 dozen.
SWEET ONION, STEAK AND SPINACH SALAD
|10 ounces spinach,
trimmed, washed and dried, about 6 cups
1/2 red bell pepper, cut into thin strips
3 tablespoons olive oil, divided
1 pound steak, trimmed of fat, thinly sliced
2 sweet onions, sliced
|3 tablespoons rice
2 tablespoons water
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon grated ginger
Salt and pepper, to taste
Place spinach and red pepper on large
serving platter or divide evenly among 4
individual salad plates. Set aside. In a large skillet, heat 1
tablespoon oil over medium-high heat. Sauté steak quickly until
medium rare. Remove from pan.
Add remaining oil and sauté onion
slices until softened and translucent. Stir in
vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil.
Quickly stir in meat. Spoon the hot meat
mixture over the spinach and serve
immediately. Serves 4.
SPINACH SALAD WITH APPLES AND ONIONS
|1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon stone ground mustard
1 medium Golden Delicious apple, quartered, cored, and sliced or
chopped 1/2 small red onion, thinly sliced, soaked in cold water for
10 minutes and drained thoroughly
|1 (10-ounce) package
spinach, washed and stemmed
salt and ground black pepper
2 tablespoons pine nuts or sunflower seeds
In the bottom of the salad bowl whisk
together the oil, vinegar, honey, and
mustard. Add the cut up apple and onion to the dressing and toss to coat.
You can let the apples mixture sits, covered in the refrigerator
for about 2 hours at this point if you're
not ready to serve the salad. When you are ready
to serve salad, add the spinach, tossing the mixture gently just until
leaves are coated with dressing. Season to
taste with salt and pepper, sprinkle the pine nuts or sunflower seeds over
the top and serve. Makes 4 servings.
|2 pizza crusts,
purchased or homemade
2 teaspoons garlic, minced
2 tablespoons butter
1/4 cup olive oil
|1/3 cup white wine
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1 large onion, sliced
1/2 cup water
8 ounces mozzarella cheese, shredded (2 cups)
8 ounces ricotta cheese
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry Dash
of salt freshly ground pepper
Preheat oven to 425. In a saucepan melt the butter and oil together. Add
the garlic and olive oil and cook until
the garlic starts to turn lightly golden. At
this point add the wine, rosemary and basil; simmer for 5 minutes then add
the water and onions. Cook the onion with
the water in a skillet, until they softened.
Place the cooked onions on top of the pizza crusts. Place the
mozzarella cheese, ricotta cheese and
spinach on top of the onions and sprinkle
the top of the pizza with salt and pepper. Bake for 15 minutes or
until the cheese is melted and bubbly.
SPINACH AND VEGETABLE SOUFFLE
|2 packages fresh
spinach, washed or 2 packages frozen, defrosted and drained
2 medium zucchini - shredded and drained
1 carrot - shredded
1/3 cup red pepper, diced fine
3 green onions, sliced fine
|2 tablespoons oil
1/3 cup cracker crumbs
1 teaspoon dried onion soup mix
1 teaspoon basil
1/2 teaspoon oregano
2 tablespoons parsley - minced
1 small clove (minced) or 1/2 teaspoon.
Preheat oven to 350. Grease a 6 cup
oven proof dish. Cook spinach, drain and chop.
In a bowl combine the spinach, zucchini, red pepper, green
onions, eggs, oil, cracker crumbs, onion
soup mix, basil, oregano, parsley and
garlic. Pack into prepared mold. Bake till slightly puffy - 25-35
Serves 8 to 12.
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2002