spinach elegante recipes
Filed Under: parmesan spinach cakes  

- - 12 ounces fresh spinach (see Note)
- - 1/2 cup part-skim ricotta cheese or low-fat cottage cheese
- - 1/2 cup finely shredded Parmesan cheese, plus more for garnish
- - 2 large eggs, beaten
- - 1 clove garlic, minced
- - 1/4 teaspoon salt
- - 1/4 teaspoon freshly ground pepper

- - 4 thick slices country-style whole-wheat bread
- - 1/4 cup freshly grated Parmesan cheese
- - 2 tablespoons extra-virgin olive oil
- - 4 cloves garlic, chopped
- - 4 medium plum tomatoes, chopped
- - 1 15-ounce can white beans, rinsed
- - 1 10-ounce bag baby spinach
- - 1/2 teaspoon freshly ground pepper
- - 1/4 teaspoon salt
- - 1/2 cup vegetable broth
- - 1/4 cup sliced fresh basil or 2 tablespoons prepared pesto

- - 8 large eggs
- - 6 cups baby spinach
- - 4 tablespoons Creamy Blue Cheese Dressing, divided
- - 1 8-ounce can beets, rinsed and sliced
- - 1 cup carrots, shredded
- - 2 tablespoons chopped pecans, toasted (see Recipe Tip)

- - 2 tablespoons chopped pecans
- - 1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
- - 1 cucumber, peeled, seeded and cut into 1/4-inch slices
- - 2 teaspoons extra-virgin olive oil
- - 1 shallot, finely chopped
- - 1/4 cup cider vinegar
- - 2 tablespoons pure maple syrup
- - Salt & freshly ground pepper to taste
- - 1/4 cup shredded smoked cheese, such as Gouda or Cheddar

- 2 lbs spinach
- 1/2 cup lemon juice
- 1/2 cup water
- 3 thinly sliced garlic cloves
- 1 teaspoon kosher salt

- Dressing:
- - 1/3 cup orange juice
- - 1 tablespoon red-wine vinegar
- - 2 tablespoons hazelnut oil, almond oil or canola oil
- - 1 teaspoon Dijon mustard
- - 1/4 teaspoon salt, or to taste
- - Freshly ground pepper to taste
- Salad:
- - 10 cups baby spinach leaves (about 8 ounces)
- - 1 1/2 cups radicchio, torn into bite-size pieces
- - 8-12 small red radishes (1 bunch), sliced
- - 1 small ripe mango, sliced
- - 1 medium avocado, sliced

- Croutons:
- - 2 cups 1/2-inch cubes country-style sourdough bread
- - 2 tablespoons extra-virgin olive oil
- - 1 clove garlic, minced
- - 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
- Soup:
- - 1 tablespoon butter
- - 1 medium onion, coarsely chopped
- - 1 clove garlic, minced
- - 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
- - 1/4 teaspoon salt
- - Freshly ground pepper to taste
- - 2 cups diced peeled red potatoes
- - 4 cups reduced-sodium chicken broth, vegetable broth or water
- 0 6 cups fresh spinach or chard leaves, tough stems removed
- - Freshly grated nutmeg for garnish

- - 1/4 cup(s) sliced almonds
- - 1 cup(s) plus 3 tablespoons apple juice, preferably unfiltered
- - 3 cup(s) shredded or chopped cooked skinless chicken breast
- - 1 teaspoon(s) canola or olive oil
- - 1/3 cup(s) sliced shallots or chopped sweet onion
- - 1 tablespoon(s) brown sugar
- - 1/4 teaspoon(s) cinnamon
- - 1/4 teaspoon(s) salt
- - 6 cup(s) packed torn spinach leaves
- - 1 apple, preferably Fuji or Gala, unpeeled and cut into 1/2-inch cubes
- - Ground black pepper, if desired

- Chicken & Marinade
- 2 teaspoons tamari or reduced-sodium soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons honey
- 1/2 teaspoon dark sesame oil
- 1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch slices, then cut into 1/4-inch-wide strips
- Stir-fry Sauce & Vegetables
- 1/2 cup Tamari Walnuts (recipe follows)
- 1 tablespoon cornstarch
- 1 tablespoon tamari or reduced-sodium soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon dark sesame oil
- 3 teaspoons canola oil, divided
- 1/2 cup slivered red bell pepper (2-by-1/4-inch pieces)
- 2 tablespoons slivered fresh ginger (1-by-1/8-inch pieces)
- 2 cloves garlic, minced
- 8-10 ounces spinach (8-10 cups), trimmed
- 1/2 cup thinly sliced scallions (1 bunch)