Question:
What can I make with spinach?
Spinach & Mushroom Salad
This Spinach salad has a wonderful creamy dressing that is one of my favorites.
7 ounces fresh spinach, washed & chopped
3 ounces lettuce, washed & chopped
1 cup fresh mushrooms, sliced
2 large eggs, hard-boiled & chopped
6 slices bacon, cooked & crumbled
1/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1 Tablespoon dried chives
1/2 teaspoon dry mustard
1 Tablespoon sugar
1/2 Tablespoon salt
1/4 teaspoon black pepper
Toss spinach, mushrooms, chopped egg, and crumbled bacon.
Whisk remaining ingredients together. Toss with vegetables to coat spinach.
Sprinkle with parmesan cheese, and toss well. Re-season with salt and pepper as needed.
Spinach & Ricotta Cannelloni
A rich and filling pasta dish, even those who don't like spinach will like this!
8 dried cannelloni tubes
1 Tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
Fresh herb sprigs to garnish.
***Filling***
2 Tablespoons butter
10 oz frozen spinach, thawed
1/2 cup ricotta cheese
1/4 cup chopped ham
1 Pinch freshly grated nutmeg
2 Tablespoons heavy cream
2 eggs, lightly beaten
Salt & pepper
***Sauce***
2 Tablespoons butter
1/4 cup flour
1 1/4 cups milk
2 bay leaves
1 Pinch freshly grated nutmeg
To make the filling, melt the butter in a pan and stir fry the spinach for 2-3 minutes. Remove from the heat and stir in the ricotta and Parmesan cheeses and the ham. Season with nutmeg, salt & pepper. Beat in the cream and eggs to make a thick paste.
Bring a pan of lightly salted water to the boil. Add the pasta and the oil and cook for 10-12 minutes, until almost tender. Drain and set aside to cool.
To make the sauce, melt the butter in a pan. Stir in the flour and cook, stirring, for 1 minute. Gradually stir in the milk. Add bay leaves and simmer, stirring, for 5 minutes. Add the nutmeg, salt & pepper. Remove from heat and discard the bay leaves.
Spoon the filling into a piping bag and fill the cannelloni.
Spoon a little sauce into the base of an oven proof dish. Arrange the cannelloni in the dish in a single layer and pour over the remaining sauce. Sprinkle over the Parmesan cheese and bake in a pre-heated oven 375 degrees for 40-45 minutes.
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| Guru Spotlight |
| Joe Wallace |
