Spinach Aritichoke Lasagna -- adapted from Allrecipes.com

Ingredients:

• 9+ no-boil lasagna noodles
• 1 large onion, chopped
• 4 cloves garlic, minced
• 14.5 oz can chicken broth ( ~1 2/3cup)
• 1 tb. chopped fresh rosemary 
• 1 (14 ounce) can marinated artichoke hearts, drained and choppe
•  (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry or use a large bag of fresh spinach and saute with the onions when they are about done cooking.
• 32oz jar tomato pasta sauce
• 2-3 cups shredded mozzarella cheese, divided
• (4 ounce) package herb ot plain feta cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Saute onion and garlic in olive oil for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
4. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

  

Crustless Spinach Quiche

 1 tablespoon oil
1 onion or a few shallots, chopped
1 bag spinach (1/2 lb)
5 eggs
3/4 lb muenster cheese, grated (We use 1/3 cup or so of feta)
salt and pepper

Directions:

1  Preheat oven to 350-degrees F.
2  Oil or butter a 9 inch pie plate
3  Heat oil in skillet over med. high heat. Add onion and saute until browned (5 min).
4  Add spinach; cook until excess moisture evaporates. Let cool.
5  Beat eggs in bowl. Add cheese.
6  Stir egg-cheese mixture into onion-spinach mixture. Season to taste with salt and pepper, if desired.
7  Turn into pie pan, spreading top evenly.
8  Bake until top is browned and tester (I use a toothpick) comes out clean, 40-45 minutes.

Spinah Artichoke Panini

From the New York Times, Recipes for Health

 

Ingredients:
8 ounces (1 bag) spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces canned, frozen, or fresh cooked artichoke hearts, chopped
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated (also good with a feta/mozzerella mix)
8 slices whole grain country bread

Preparation:
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.  (I just steamed until wilted)

2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.

3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.

Spinach and Ricotta Stuffed Shells

This is a great family friendly recipe!

2 cups marinara
2 1/2 cups ricotta (or half cottage cheese)
1/2 cup fresh parmesan cheese, grated
1/2 tsp. onion powder & 1/2 tsp. dried oregano
1/4 tsp. salt & 1/4 tsp. pepper
half pound bag fresh spinach (steamed, cooled, and squeezed dry)
1 large egg yolk
1 garlic clove minced
24 jumbo shells cooked (cook 1-2 minutes less than instructions say so they don't fall apart when filling) I always cook up a few extra shells....

1) Preheat oven to 350
2) Spread 1/2 cup marinara on bottom of 13 x 9 inch dish
3) Combine ricotta and next 8 ingredients in a large bowl stirring well (I like to pulse in my food processor to chop the spinach well.)
4) Spoon ~ 1 1/2 tablespoons into each shell. Arrange shells in dish and spoon the rest of the marinara over the shells. Sometimes I add a little shredded mozzarella or parmesan on top.
5) Cover and bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Makes 4 servings

Eggs in a nest - adapted from Animal, Vegetable, Miracle

This recipe has grown on us over the years and is now one of our favorites during greens season. Even our 16 month old likes this one with the egg and veggies blended and mixed into the rice.

Serves 3, but can easily be adjusted

Ingredients:

1 1/2 cups uncooked short grain brown rice
3 cups water
tablespoon butter
1/2tsp sea salt
1-2 tb olive oil
1 medium onion or 3 medium shallots chopped
2 cloves garlic
2 medium carrots, chopped small
1/2 cup dried tomatoes
6 eggs
1 really large bunch of chard or spinach


Instructions
Cook rice with water, butter, and salt while you prepare other ingredients. Put dried tomatoes in a bowl of hot water to rehydrate.

Sauté onion or shallots and carrots in oil in a large covered skillet for about 5 minutes. Then add garlic and cook another 30 seconds.

Add chard or spinach and mix with other ingredients. Cook covered a few minutes until wilted. Then stir in chopped re-hydrated tomatoes.

Make 6 depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice. Add a little salt and pepper to taste.

* If the chard is a little bitter tasting such as in mid-late summer I add some feta cheese and it balances it out..

Spinach Chicken Bake

Ingredients

• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
  
• 1 lb, boneless chicken breasts
  
• 2 shallots, chopped
  
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 1/2lb pound fresh spinach (steamed, cooled, and drained)
  
• 1 tablespoon chopped pimento peppers (optional)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
3. In a small saucepan, saute shallots in butter until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Greens Tart

Adapted from “Filo Turnovers with Spinach, Feta Cheese, and Rosemary”

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison

This is a savory tart that I had at the Greens Restaurant and fell in love with. It is especially good when it’s greens season and I have more greens than can fit in the refrigerator. The tart can be served as a main dish, side dish, or cut in small squares for appetizers. It’s paired well with potato soup, olives, and roasted peppers. The recipe is easier than it appears and can be prepared in less than a half an hour, plus baking time. (Kathryn Remlinger)

Ingredients:

4 large bunches of Swiss chard—about 2 pounds. (Can substitute kale, spinach or other greens.)

1 tablespoon extra virgin olive oil

1 small red or yellow onion chopped, about ½ cup

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon fresh lemon (can substitute lime zest)

2 tablespoons fresh lemon juice (can substitute lime juice)

1 tablespoon finely chopped fresh rosemary (or cilantro if using lime juice)

4 ounces of crumbled feta cheese, about 1 cup

12 phyllo pastry sheets

¼ cup melted butter or olive oil

½ teaspoon of course kosher salt

1/3 cup toasted and chopped walnut pieces

Directions:

Preheat oven to 375º

Remove pastry sheets from freezer and allow to thaw at room temperature.

Wash greens and leave some water clinging to the leaves.

Coarsely chop greens and stems if using chard or spinach, discard tough stems of kale of other greens. Set chopped greens and stems aside.

In a large sauté pan or skillet over medium heat sauté onion, sea salt, and pepper in 1 tablespoon of olive oil, stirring frequently, until onions are nearly translucent, about 5 minutes. Stir in garlic and sauté for another 2 or 3 minutes, until onions are soft.

In the same pan add chopped greens in batches, stirring in juice, zest, and either rosemary or cilantro. Continue sautéing, stirring frequently until greens are wilted.

Remove pan from heat, stir in crumbled feta, and set aside.

Unroll the pastry sheets, covering with a damp towel to keep them from drying out.

Brush the bottom and sides of a 9x13 baking dish with melted butter or olive oil.

Place one sheet of phyllo on the bottom of the pan, brushing the top of the sheet with butter or olive oil. Repeat with 5 more sheets.

Add sautéed greens and cheese mixture onto the phyllo sheets, spreading evenly.

Layer the last 6 phyllo sheets, brushing the top of each sheet with butter or olive oil.

Sprinkle course kosher salt and walnuts on the top sheet.

Bake at 375º for 20-25 minutes, until the top is golden brown.

Let cool for 10 minutes, then cut.

Serves 6-8 as a main course.

Strawberry Spinach Salad

Ingredients:

8 cups fresh spinach

1 quart strawberries sliced

2-3 kiwis (optional)

2 tsp toasted sesame seeds

Dressing:

1/2 cup oil

1/4 cup vinegar

1/2 tsp Worcestershire sauce

1/2 cup sugar

1/4 tsp paprika

1/2 tsp grated onion

1) Wash and drain spinach, chop into bite sized pieces and put into serving bowl and add fruit and sesame seeds.

2) Blend all dressing ingredients together and toss dressing with salad just before serving.