Wednesday, March 22, 2017

Eat Your Spinach...Morning, Noon and Night

There seems to be a special day for everything these days. You know where I'm going with this... Sunday is National Spinach Day! That’s a good thing because it gives me the opportunity to share a few recipes for using this glorious green.

Spinach Breakfast Frittata

Spinach is not only versatile in cooking, it’s really good for you. One of the most nutrient-dense foods on the planet, spinach is low in calories and high in vitamins. 

It gets even better; according to the USDA, spinach is fat free, saturated fat free, cholesterol free and high in dietary fiber. In addition, those dark green leaves are high in vitamins A and C, high in iron, high in folate, and a good source of magnesium. What’s not to love?

Here are a few recipes to help you enjoy your spinach at breakfast, lunch and dinnertime.

Spinach Breakfast Frittata
Like a quiche without the crust, frittatas are a versatile dish that can be modified for all tastes. With lots of veggies, plus eggs and cheese, a frittata will give you the nutrients and protein you need to get your day off to a great start.

Servings: 8
2 tablespoons olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 medium carrots, shredded and chopped
8 large fresh mushrooms, chopped
5 ounces fresh spinach
6 eggs, beaten
2 cups shredded cheddar and Monterey Jack cheese blend
(or any combination of cheese you like)
2 tablespoons fresh parsley, chopped
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
Pinch of nutmeg

Heat oven to 350 F. Spray a deep-dish pie plate with olive oil spray. Set aside.
In a large skillet, heat oil over medium-high heat. Sauté onion, bell pepper and carrot until they begin to soften. Add mushrooms and then spinach. Cook until spinach wilts. Remove from heat and allow to cool for a few minutes.

In a large bowl, combine eggs, cheese, salt, pepper and nutmeg. Add sautéed veggies and mix well. Pour mixture into pie plate. Bake for 35-40 or until frittata has set.
(Recipe by Jennifer Ruple)

Strawberry Spinach Salad with Champagne Vinaigrette
This bright and colorful salad is wonderful on its own, or give it an extra boost of protein by adding sliced grilled chicken or steak.

Servings: 4
½ cup walnuts
2 ounces goat cheese, crumbled
1 cup strawberries, thinly sliced
8 ounces baby spinach

1 shallot, peeled and quartered
¼ cup Champagne vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
In a blender, add vinegar, shallot, mustard, salt and pepper. Pulse until mixture is smooth. Slowly stream oil into mixture and pulse until blended. Refrigerate leftover dressing.
(Vinaigrette recipe adapted from

Greek Spinach Pasta
This pasta dish is loaded with fresh spinach, and you can control the amount of feta that you use, making it healthier than lasagna or other cheesy pasta dishes. Don’t shy away from the cinnamon in it though. It gives the dish just enough sweetness to balance the tartness of the spinach and feta.

Servings 4 
1 pound lean ground beef
1 cup onion, finely chopped
2 teaspoons dried oregano
1 teaspoon cinnamon
2 teaspoons minced garlic
15-ounce can tomato sauce
½ cup dry red wine (optional)
8 ounces penne pasta
A few handfuls of fresh spinach
Crumbled feta
2 tablespoons Parmesan cheese

In a large skillet, brown ground beef and onion. Drain well. Add oregano, cinnamon, garlic, tomato sauce and wine to beef mixture. Simmer over low heat.
Cook pasta to al dente according to package directions. Stir pasta and fresh spinach into beef mixture. Simmer until spinach wilts. Add crumbled feta to taste. Sprinkle with Parmesan cheese. 
(Recipe by Jennifer Ruple)

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