Green Man

Ingredients

  • 2 cups spinach
  • 2 cups unsweetened coconut milk or your favorite nondairy milk
  • 1 orange, peeled
  • 1 cup cooked sweet potato, chilled
  • 1 cup frozen pineapple
  • 1/2 inch fresh ginger, peeled
  • Juice of 1⁄2 lime
  • 1 1/2 Tbsp flax or some other hippy seeds or protein powders

Preparation

  1. Blend the spinach and coconut milk until smooth.
  2. Add the orange, sweet potato, pineapple, ginger, lime juice, and protein. Blend again.

Makes 2 good sized smoothies. Adapted (..ahem) from thugkitchen.com

Salmon Florentine

Ingredients

  • 2 packages (2 x 10 oz) frozen spinach, thawed
  • 1 Tbsp. olive oil
  • 1/4 cup minced shallots
  • 2 tsps. minced garlic
  • 5 sun­dried tomatoes, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup part­skim ricotta
  • 4 skinless salmon fillets (6 oz each), rinsed and patted dry

Preparation

  1. Heat oven to 350°. Squeeze spinach of excess liquid. Set aside.
  2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more.
  3. Remove from heat; let cool 15 minutes.
  4. Add ricotta; stir to combine. Add extra salt and pepper.
  5. Pile spinach mixture on top of fillets.
  6. Put fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 20-25 minutes.

Do it with Quinoa pilaf.

From self.com.

Spinach, Mushroom, and Goat Cheese Salad

Ingredients

  • 6 bacon slices
  • 1 large red bell pepper, cut lengthwise into thin strips
  • 12 ozs crimini (baby bella) mushrooms, coarsely chopped
  • 1 10 oz bag spinach
  • 1/2 medium red onion, cut into paper-thin slices
  • 2/3 cups olive oil
  • 1/3 cup white wine vinegar
  • 2 Tbsps sugar
  • 4 ozs chilled soft fresh goat cheese, crumbled (about 1 cup)

Preparation

  1. Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet Add spinach and onion to same bowl.
  2. Add oil, vinegar, and sugar to reserved skillet; bring to a boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

Spinach Madeleine

Ingredients

  • 2 (10 oz) packages frozed chopped spinach
  • 4 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 Tbsp chopped onions
  • 1/2 cup evaporated milk
  • 1/2 tsp black pepper
  • 3/4 tsp celery salt
  • 3/4 tsp garlic salt
  • 1 tsp Worcestershire sauce
  • Salt
  • Cayenne pepper
  • 6 oz pasteurized processed Mexican-style cheese, such as Velveeta Mexican Mild, cut into pieces
  • Buttered bread crumbs

Preparation

  1. Preheat oven to 350º. Coat a 9-inch square casserole dish with nonstick cooking spray.
  2. Cook the spinach according to the package directions. Drain and reserve 1/2 cup of the liquid from the pot.
  3. Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions ann cook until soft but not browned. Add the milk and reserved liquid from the spinach, stirring constantly to avoid any lumps. Cook, stirring until smooth and thick. Add the pepper, celery salt, garlic salt, Worcestershire, and the salt and cayenne to taste. Add the cheese and stir until it is completely melted.
  4. Pour into the prepared casserole and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.

From Cooking up a Storm (page 245), originally from River Road Recipes.

Spinach Dip

Ingredients

  • 8 oz cream cheese
  • 1/4 cup whipping cream
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 2 Tbsp chopped pimento
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic salt
  • 2 Tbsp grated parmesan
  • 2 tsp grated onion
  • 1/4 tsp dried thyme

Preparation

  1. Combine cream cheese and cream in slow cooker. Cover and cook on low until cheese is melted, 1 – 1 1/2 hrs.
  2. Add remaining ingredients, cover and cook on low about 45 minutes.

Spinach Salad

You can use the bag baby spinach, sold in 5-ounce packages in most supermarkets. If you prefer bunched baby spinach, make sure to wash and dry the leaves well.

Ingredients

  • 5 ounces baby spinach (about 6 cups)
  • 2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red onion , minced (about 1/2 cup)
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon granulated sugar
  • 1 tablespoon balsamic vinegar

Preparation

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.

Serves 4 as a first course