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any good recipes out there for spinach?

a lot of left over spinach, and need to make something creative w/it thanks

Spinach Spoonbread

Makes 8 servings

Spoonbread is a Southern specialty that’s a cross between cornbread and a soufflé. It was probably created because of the need not to waste anything, including buttermilk – literally the milk that remained after butter was churned. I’ve incorporated spinach into this recipe to liven it up. Its familiar taste and texture make it an appropriate accompaniment for almost any main dish in the second chapter. The spoonbread can also be made in individual ramekins; the cooking time will be reduced, so test by inserting a toothpick in the center – it should come out clean.

1 teaspoon coarse salt, plus more to taste
1/2 pound fresh spinach leaves, washed and drained
1 cup cornmeal
3 cups buttermilk
3 large eggs, separated
1 1/2 teaspoons baking soda
1/4 teaspoon freshly ground white pepper, plus more to taste
3 tablespoons unsalted butter, melted
1/8 teaspoon nutmeg
1 head garlic, roasted (instructions follow)
Vegetable spray
Preheat oven to 350°F. Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach. When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.

Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic. In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture. Spray a 2-quart baking dish with vegetable spray and add spoonbread batter. Bake spoonbread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.

ROASTED GARLIC Preheat oven to 300°F. Cut the top off the head of garlic, and place both pieces on foil. Mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic. Sprinkle with coarse salt and freshly ground black pepper. Close foil and roast 1 hour, or until garlic cloves ooze from their papery skins. Squeeze out the roasted garlic and use as needed.

Spinach and Caramelized Onion Muffins
Yields 24 muffins

Ingredients
2 ea. Onions, diced 1/4"
1 bu. Spinach, washed and spun dry
1 tsp. Olive oil

2-1/2 cup Cake flour
1/4 cup Sugar
1 Tbl. Baking powder
2 tsp. Salt

2 ea. Eggs
3/4 cup Milk
2/3 cup Vegetable oil

1/2 cup Parmesan for top

Method

1. Heat a suitable pan over medium high heat and add the olive oil. Add the diced onions and cook slowly until they become richly caramelized. Remove to a baking pan to cool. Add the spinach to the pan and cook over high heat until the leaves become completely wilted. Remove to a baking pan to cool. When cool, chop finely. Reserve.

2. Combine the four dry ingredients in a bowl and mix well.

3. Add the eggs, milk and vegetable oil to the dry ingredients along with the cooled onions and spinach.

4. Mix together until just combined. Do not over mix.

5. Scoop the batter into buttered muffin tins, filling two thirds of the way to the top. Sprinkle the tops of the batter with Parmesan cheese.

6. Bake at 425 degrees F. for about 15 minutes. Remove the tin from the oven and remove the muffins from the tin.

Canadian Bacon, Spinach and Cheese Frittata

Makes 4 servings

Ingredients:

1 tablespoon olive oil
1/3 cup sweet onion, sautéed
1 package Jones Canadian bacon, sliced into julienne strips, 1/4-inch thick pieces
6 large eggs
1/4 cup heavy cream or half and half
I cup fresh spinach, wilted
1/2 cup roasted red bell pepper strips (well drained if bottled)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded Swiss cheese

Preparation:

Pour olive oil in a 10-inch nonstick skillet over medium heat. Add sweet onions, cook 1 minute. Add Canadian bacon, cook 3 minutes or until onions are tender, stirring frequently.

Meanwhile, in a large bowl, beat eggs with heavy cream or half and half. Add spinach, roasted pepper, salt and pepper, mix well. Stir mixture into cooked Canadian bacon mixture in skillet, mixing well. Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.

Use a large spatula to loosen frittata from edges and bottom of skillet. Carefully slide frittata onto a plate, use another plate to flip frittata over and slide back into skillet, cooked side up. Sprinkle cheese over top of frittata, reduce heat to medium-low and cook 5 minutes longer or until center is set and cheese has melted. Cut into wedges.

Variation: Instead of flipping the frittata, after the bottom has browned and the center is still wet, top with the cheese and place skillet under the broiler or in a hot oven to finish cooking. If the skillet is not oven-proof, wrap the handle in foil.

Baked Artichoke Spinach Dip

Ingredients:

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese, divided
1 to 2 teaspoons Dijon mustard
dash white pepper
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 cup coarsely chopped spinach leaves
1/2 cup finely chopped red onion

Preparation:

In a large bowl, combine mayonnaise, sour cream, parmesan, 1/2 cup of mozzarella, mustard and pepper. Stir in artichoke hearts, spinach and onion. Transfer mixture to a 1-quart casserole dish and cover, chill for at least 3 hours.

Bake at 350 degrees for 30 to 40 minutes or until thoroughly heated. Top with the remaining 1/4 cup of mozzarella. Bake 5 minutes longer or until cheese melts. Serve with bread or crackers.

Spinach Salad with Poppy Seed Dressing

Tender springtime baby spinach leaves, combined with the spicy zip of radishes and sweet red onions, create a perfect counterpoint to the savory quiche – especially when lightly tossed with this sweet-and-sour poppy seed dressing.

Makes 12 servings

Ingredients:

Poppy Seed Dressing:

2/3 cup orange juice
2 tablespoons honey
2 tablespoons tarragon vinegar
2 tablespoons poppy seeds
3 large egg yolks, room temperature
2 tablespoons Dijon mustard
2 tablespoons minced onion
2 cups vegetable oil
salt to taste

Salad:

two 6 ounce packages fresh baby spinach
1 bunch red radishes, washed and thinly sliced
1 medium red onion, thinly sliced

Preparation:

Make the Dressing:

First, combine the orange juice, honey and vinegar in a small saucepan, add the poppy seeds and heat just until the liquid begins to simmer.

Second, combine the egg yolks, mustard and minced onion in a blender; pulse to purée. Turn the blender speed to low and add the warm liquid; then slowly add in the oil in a steady stream until emulsified and creamy. Add salt to taste, then transfer to a jar with a tight-fitting lid and refrigerate.

Assemble the Salad:

Wash and gently dry the spinach leaves; remove any tough stems. Toss the spinach with the radishes and onion slices. Serve the dressing on the side or toss with the salad just prior to serving.

Spinach Rice

This is the companion side dish to Maque Choux – another delicious Creole vegetable from Melvina Johnson. It could hardly be easier to prepare! Together these two make a feast out of a boneless chicken breast or fish fillet.

Makes 6 generous servings

Ingredients:

2 1/2 cups chicken stock (or low sodium broth)
12 ounces brown rice
1 medium onion, chopped
10 ounces fresh spinach, washed well and stemmed
4 tablespoons unsalted butter

Preparation:

Bring the stock to a boil. Add the rice and chopped onions. Stir once. Boil 5 minutes, then put spinach on top. When spinach wilts, cover the pot and turn heat to low.

Simmer until liquid on top is evaporated. Put the butter on top. When all the liquid is absorbed, stir it up and serve. (This will take about 45 minutes.)

Orzo with Bacon, Spinach and Tomato

Makes 6 servings

Ingredients:

4 slices smoked bacon, thick cut, diced
2 tablespoons shallots, diced
1 teaspoon fresh garlic, minced
4 cups fresh spinach leaves
1 cup tomato, diced
1cup heavy whipping cream
salt and pepper, to taste
8 ounces orzo (preferably Tuxedo Orzo)
1/3 cup Parmesan cheese, grated

Preparation:

Sauté bacon until crispy. Remove from pan, drain and reserve. Remove all bacon grease except 1 tablespoon.

Sauté shallots and garlic for 1 minute while stirring, then add spinach leaves and continue stirring for 1 minute or until leaves are wilted. Add tomatoes and simmer for 2 minutes. Add whipping cream and bacon, then simmer on low heat.

Cook orzo according to package directions (13 minutes), then drain and add to cream immediately. Stir in Parmesan cheese and remove from heat. Let stand 1 to 2 minutes before serving.

Garnish with parsley and more Parmesan if desired.

Spinach Salad with Warm Maple Dressing

Prep time: 15 minutes - Start to finish: 20 minutes - Ease of preparation: easy

Pure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.

Makes 4 servings, about 2 cups each

Ingredients:

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 and freshly ground pepper to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar

Preparation:

Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Toss spinach and cucumber in a salad bowl.

Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.

Immediately pour dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

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