SPINACH FEST

 

On January 17^th in 1929, the spinach-powered comic strip character “Popeye” first appeared.  To celebrate, plan a get together around this favorite and healthy green.  Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food especially iron. Popeye became super strong by eating spinach, but he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time even mental stress!

Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked. You can grow your own from seed this spring, but in the meantime, you can use purchased spinach for these favorite herbal spinach recipes.  Enjoy!

HERB SPINACH DIP: Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream, 1 tsp chopped green onion and 1tsp herb seasoning. Add 8 ounces frozen chopped spinach, thawed and well-drained. Refrigerate 2 hours. Great with pretzels, crudités or chips.
VARIATION: Omit sour cream and spread mixture onto flour tortillas, roll up, wrap and refrigerate overnight. To serve, slice into ½” sections and sprinkle with paprika. Great as appetizers or tea sandwiches!

STRAWBERRY-SPINACH SALAD: To prepare the dressing, combine 1/2c sugar, 2Tbs sesame seeds, 1Tbs poppy seeds, 1/2c oil and 1/4c Cinnamon Vinegar (For instructions and recipes for herbal vinegars check here). Blend well. Combine 1/2c sliced almonds and 1Tbs sugar in a dry skillet and heat until sugar melts and coats almonds. Tear fresh spinach into bite-sized pieces, arrange sliced strawberries on top, sprinkle with sugared almonds and drizzle with dressing.

Plus here’s a recipe from the White House chef, Cristeta Comerford, for a simple, delicious and healthy side dish to your favorite steak:

NO CREAM CREAMED SPINACH
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Salt and freshly ground pepper.

1. Blanch half a pound of spinach in salted, boiling water. Immediately, “shock” the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside.
2. In a large skillet, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and sauté until wilted. Fold in the spinach puree. Season with salt and pepper.

And don’t forget dessert!

 

SPINACH STRUDEL: Sauté 1 bunch of spinach until tender, but not soft.  Place in colander under cold running water, then squeeze out excess moisture.  Chop and combine with ½ chopped Granny Smith apple, 1/3c currants, 1/2c chopped walnuts, 1/4c sugar and grated lemon zest.  Lay out 1 sheet of phylo dough, brush with melted butter, sprinkle with 1tsp sugar then top with another sheet of phylo and repeat to make four layers.  Arrange the filling 2" above the bottom of the dough in a long log, leaving 1" at either end. Fold the bottom edge up to cover the filling. Fold in the sides and roll up. Press the seam with your fingers to seal it. Transfer to a greased baking sheet, seam side down and brush with butter.  Bake at 350 degrees for 45 minutes, or until golden brown. Cool.  Cut the strudel and serve at room temperature.

 

 

“Above all, love each other deeply,
because love covers over a multitude of sins. 
Offer hospitality to one another without grumbling.”
I Peter 4:8-9