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Posts Tagged spinach

Basil and Potato Frittata

From the share:
1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli

From your garden:
1 cup chopped fresh basil leaves

From your kitchen:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced potatoes
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere or Swiss cheese, grated or a mix of parmesan and Swiss
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F.  Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and sauté them for 10 to 15 minutes, until lightly browned and cooked through, turning often.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.  

Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture. 

Add the steamed or precooked vegetables up to 1 ½ cups.   Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.  

 

From: InaGartenFoodnetwork.com

 

 

 

 

Grilled Zucchini Roll-Ups With Herbs and Cheese

3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
1/16 teaspoon of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh lemon juice
2  cups lightly packed spinach or any leafy greens from the share
1/3 cup basil leaves

Preheat grill or grill pan to medium.

Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.

In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.

 

From: Health.com

 

 

 

Roasted Spiced Shrimp on Wilted Spinach

6 extra-large shrimp
1/8 teaspoon chili powder
1/8 teaspoon salt
1/2 pound spinach (about 1 bunch)
2 scallions
1 teaspoon fresh lime juice
2 tablespoons water
1 teaspoon grated peeled fresh ginger root
1/2 teaspoon sesame oil

Preheat oven to 450 degrees F. Leaving shells intact, pull legs off shrimp and with a sharp knife halve shrimp lengthwise. Arrange shrimp, shell sides down, in one layer in a shallow baking pan. In a small bowl stir together chili powder and salt and sprinkle evenly over shrimp. Shrimp may be prepared up to this point 3 hours ahead and chilled, covered.

Discard stems from spinach and diagonally cut scallions into 1/4-inch-thick slices. Drizzle shrimp with lime juice and roast in middle of oven until just cooked through, about 5 minutes.

In a large nonstick skillet bring water with ginger root to a simmer over moderate heat and add spinach. Cook spinach, stirring, until slightly wilted, about 20 seconds. Remove skillet from heat and immediately stir in scallions and oil until combined well. Season spinach with salt and pepper.

Mound spinach in center of each of 4 plates and arrange shrimp halves around it. Serve shrimp and spinach with lime wedges.

Serves 4 as a first course.

 

Gourmet

 

 

 

Spinach Orzo

Store pre-washed and spun spinach greens in a plastic container lined with a dry paper towel in the refrigerator for up to 1 week.  Cut greens perish more quickly if stored with any dampness.

 
1 cup orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.

Serve immediately.

From your box:
Fresh spinach

From your kitchen:
Orzo Pasta
Olive oil
Onion
Flour
Milk
Parmesan cheese
Salt and pepper

 

From: Food.com

 

 

 

 

Baked Eggs with Spinach and Mushrooms

pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves
1 small yellow onion, finely chopped
3 small garlic cloves, minced
4 tablespoons unsalted butter
1 pound mushrooms, thinly sliced (I use creminis)
1 cup heavy cream
3/4 teaspoon table salt
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg (optional; I skip this)
12 large eggs
6 tablespoons finely grated Parmesan cheese

If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring 1/2 inch water to a boil in a very large ovenproof heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 1 to 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. You will have about 2 cups fairly tightly packed cooked spinach.

Wipe skillet dry, then melt butter over medium-low heat. Cook onion and garlic until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium-high, then cook, stirring, until mushrooms have softened, exuded liquid and that liquid has cooked off, about 5 minutes. Stir in cream, salt, pepper, nutmeg (if using), and chopped spinach and bring back a simmer. Remove skillet from heat.
If baking eggs in this skillet, make 12 large indentations in mixture, each large enough to fit an egg. Otherwise, you can transfer this mixture to a 9×13-inch baking dish and do the same there. I like to use 2 teaspoons to make the wells; I press the backs of them together to “pinch” up the spinach mixture to form taller walls so that the eggs will not merge together.
Do ahead: You can then set this aside for a few hours or up to one day in the fridge covered.

When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. You can check this by inserting a toothpick into various parts of the eggs and seeing whether they’re runny or set, which takes anywhere from 15 to 30 minutes. The range is long due to different ovens and baking vessels. It’s better to have to check more often than to let them overcook.

[Cooking note: It is nearly impossible to get all 12 eggs to cook evenly. The ones in the center will be more runny; at the edges, they’ll be more firm. But don’t fret. I’ve found that almost all people have an egg preference (more runny vs. more firm) and each egg manages to find the right home. Just ask people their preference as you serve them.]

Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.

 

From: Smittenkitchen.com

 

 

 

Clean Eating Strawberry Spinach Salad

Spinach
Strawberries, hulled and sliced
Walnuts
Avocado (optional)

Layer your ingredients, add your dressing, mix and enjoy!

Clean Eating Strawberry Vinaigrette:

1/2 pound fresh strawberries
2 tablespoon honey (or more to taste if your berries are not very sweet)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Place all ingredients in a blender and blend until smooth.   Adjust honey to taste.
From: thegraciouspantry.com

 

 

 

 

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