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Tag: spinach

  • Butternut Squash and Spinach Gratin

    This amazing side is based on an original recipe on epicurious and is a fantastic pair for cold weather comfort food!

    3 (10-ounce) packages frozen leaf spinach, thawed
    5 tablespoons unsalted butter
    3/4 cup chopped onion
    3 garlic cloves minced or crushed
    1 1/2 teaspoons salt
    3/4 teaspoon black pepper
    Rounded 1/4 teaspoon freshly nutmeg
    1 cup heavy cream
    2 large butternut squash – peeled, quartered, and seeded
    1/4 cup finely grated Parmigiano-Reggiano

    Preheat oven to 400 degrees.

    Squeeze thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

    Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic for 3-5 min stirring periodically. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

    Cut squash to separate bulb section the straight neck section, then cut pieces in long strips into 1/8-inch-thick slices. Take good care as butternut squash is awkward and easy to cut yourself.

    Layer squash and spinach mixture in baking dish 13 x 9, using about 1/5 of squash and 1/4 of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and add remaining 2 tablespoons of butter, then cover directly with wax paper. Bake 25 to 30 minutes until squash is tender and filling is bubbling. Uncover and bake gratin another 10-15 min until browned slightly.

  • Papaya-Avocado Salad with Papaya Seed Dressing

    This recipe is adapted from an recipe originally seen in “Big Small Plate” by Cindy Pawlcyn with Pablo and Erasto Jacinto

    1 Pound Mexican papaya
    3 Tbsp fresh lime juice
    3 Tbsp Rice vinegar
    1 Tsp sweet paprika
    1/4 Tsp salt
    1/4 Tsp toasted ground cumin seeds
    2/3 Cup olive oil
    1 Tsp freshly ground pepper
    2 Cups of spinach
    2 Avocados, pits removed and skin removed, sliced
    2 Tbsp toasted pecans, coarsely chopped

    Cut the papaya in half, lengthwise. Remove seeds, reserving 2 Tbsp for dressing. Cut the papaya halves into quarters. Now, carefully, hold fruit firmly to a cutting board and run a thin knife between the fruit and skin to separate. As always, take care to NOT cut towards yourself. Now cut the fruit on the short side and create 1/2 in thick slices and refrigerate.

    Place the papaya seeds, lime juice, rice vinegar, honey, paprika, salt and cumin in a blender. Blend and slowly add the olive oil, until smooth.

    Either using one large serving dish or individual salad plates, and lay a bed of spinach as a base on the plate or plates. Dress the greens with a few Tsp of the dressing. Build the salad by alternating slices of papaya and avocado across the greens. When complete sprinkle the salad with some toasted nuts, drizzle with some additional dressing and freshly ground black pepper. Place remaining dressing on the table for service.

  • Spinach Salad with Chicken and Wild Rice

    2 Pouches of Uncle Ben’s* brown and wild rice
    1 Cup halved cashews
    3 Cups shredded or diced chicken
    1 1/2 Cups fresh spinach
    1/4 Cup chopped green onions
    1 Red bell pepper diced

    Dressing:
    1 Tsp crushed garlic
    1/2 Cup rice vinegar
    1 Tsp Dijon
    1/2 Cup veg oil
    1 1/2 Tbsp sesame oil
    3 Tbsp soy sauce
    1/2 Tsp crushed red pepper

    *Dressing recipe makes more than enough dressing, so don’t use it all, you can save it for something else.

    Remove skin and fat from bone-in chicken breast and place in a medium sauce pan; fill pan with water until breast is completely covered. Bring water to a boil and lower heat to medium temperature (maintain boil) – boil the chicken for about 20-25 minutes for a medium sized breast. Once chicken is done, remove from water and set on cutting board to cool. Once slightly cooled, use a fork to shred the chicken and set aside.

    For rice, follow directions on the bag using a saucepan: cut slit in top of the bag and stand upright in boiling water for 90 seconds. Remove bag from water and set aside.

    In a separate bowl add all ingredients and toss together.

    *Near East Wild Rice or home made also work great.

    Spinach Salad with Chicken and Wild Rice
    Spinach Salad with Chicken and Wild Rice