Posts tagged spinach

Seared Scallops with Warm Tuscan Beans

Seared Scallops with Warm Tuscan Beans

Recipe: Seared Scallops with Warm Tuscan Beans

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 cup chopped onion
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 2 (6-ounce) packages fresh baby spinach
  • 2 tablespoons chopped fresh basil

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
  2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
  3. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Seared Scallops with Warm Tuscan Beans

Lentil and Sausage Soup

Food52

Recipe: Lentil and Sausage Soup

Ingredients

  • 1 1/2 cup French green lentils (or regular lentils)
  • 2 bay leaves
  • 4 poultry sausages made with herbs and/or garlic
  • 1 large yellow onion
  • 4 cloves of garlic
  • 1/2 cup sturdy red wine
  • 3 stalks of celery, and their leaves if possible
  • 1 tablespoon dried marjoram or an equivalent amount of fresh
  • 5 large carrots
  • 4 cups chicken stock
  • 3 tablespoons ketchup
  • 2 cups chopped spinach
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste
  • Red wine vinegar, to taste

Instructions

  1. Fill a tea kettle with water and put it on the stove to boil while you do the following step.
  2. Gently saute the sausages with one of the bay leaves, if they are not already cooked. If they are pre-cooked (or if not, once you’ve cooked them), slice them into ¾“ slices and brown them. Remove the sausage slices with a slotted spoon and set them aside.
  3. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water from the kettle. If it hasn’t boiled at this point, don’t worry about it. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry. (You don’t have to do this step if you have a lot of time to make this soup. I.e., you can put them in the soup, uncooked, with the hot water, after you have cooked the onions and garlic.)
  4. If time is short, heat your stock in the microwave or on the stove so it will be nice and hot when you need it, in a few minutes.
  5. Meanwhile, dice the onions so they are about ½” square; chop the garlic. Add the onions and garlic to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot.
  6. Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock.
  7. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
  8. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. (I add the sausages at this point, rather than earlier, because the kind I use tends to fall apart, even after browned, if I cook them much longer. You can add them when you combine the lentils and their cooking water, if that’s not a problem for you.)
  9. Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. At this point, you can also turn it down to simmer, if you have the time, but do keep an eye on the lentils, please, and add more water if necessary.
  10. Add the ketchup and stir well. Cook until the carrots are tender.
  11. Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
  12. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.

Number of servings (yield): 6

Inspired By: Lentil and Sausage Soup for a Cold Winter’s Night

Wilted Spinach with Skirt Steak

Wilted Spinach with Skirt Steak

Recipe: Wilted Spinach with Skirt Steak

Ingredients

  • 12 oz skirt steak
  • 12 oz baby spinch
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 cups yellow cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled blue cheese

Instructions

  1. Sear skirt steak in a large skillet over very high heat, turning once. Remove, let pan cool a bit.
  2. Add butter and baby spinach; stir until it wilts, 30 seconds or so.
  3. Add olive oil, balsamic vinegar, tomatoes and red onion and cook another minute.
  4. Toss and top with the sliced steak and crumbled blue cheese.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Florentine Ravioli

Recipe: Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.

Ingredients

  • 4 servings frozen cheese ravioli or tortellini
  • 5 teaspoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 16-ounce bag frozen chopped or whole-leaf spinach
  • 1/2 cup water
  • 4 tablespoons freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
  2. Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Florentine Ravioli

Chorizo-Stuffed Pork Tenderloin

Recipe: Chorizo-Stuffed Pork Tenderloin

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won’t want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.

Ingredients

  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/2 cup shredded smoked or extra-sharp Cheddar cheese
  • 2 ounces Spanish chorizo (see Note) or hard salami, finely chopped
  • 1/2 teaspoon salt, divided
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1-1 1/4 pound pork tenderloin, trimmed
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Preheat oven to 450°F.
  2. Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.
  3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  4. Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
  5. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.

Personal Notes

Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.

Cooking time (duration): 45 min

Number of servings (yield): 4

Inspired By: Chorizo-Stuffed Pork Tenderloin
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Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Recipe: Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Ingredients

  • 4 slices bacon, thinly sliced crosswise
  • 1 bosc pear—peeled, cored and cut into 1/2-inch pieces
  • 3/4 cup grated cheddar cheese (about 2 1/2 ounces)
  • 1 teaspoon chopped fresh tarragon
  • Salt and pepper
  • 1 frozen puff pastry sheet, thawed
  • 1 1/2 tablespoons heavy cream
  • One 5-ounce bag baby spinach
  • 1/4 red onion, thinly sliced
  • 1 1/2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400°. In a skillet, cook the bacon over medium heat until crisp, 7 to 10 minutes; drain on paper towels. Reserve the bacon grease in a small, heatproof bowl and reserve the skillet. In a large bowl, combine the pear, 1/2 cup cheese, the tarragon and 1/2 tablespoon of the reserved bacon grease; season with salt and pepper.
  2. Using a rolling pin, roll out the puff pastry to a 12-inch square; cut the pastry into quarters. Arrange in a single layer on a baking sheet. Divide the pear mixture evenly among the squares, reserving the bowl. Moisten the edges of the pastry with water, then fold over to enclose the filling, pressing the edges to seal. Brush each turnover with the cream, cut a few slits on top and sprinkle with the remaining 1/4 cup cheese. Bake until browned, about 20 minutes.
  3. In the reserved large bowl, combine the spinach, red onion and cooked bacon. Reheat 1 tablespoon of the reserved bacon grease in the reserved skillet, then remove the pan from the heat and swirl in the lemon juice. Drizzle over the salad, season with salt and pepper and toss. Serve with the turnovers.

Cooking time (duration): 50 min

Number of servings (yield): 4

Inspired By: Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Butternut Squash with Baby Spinach

Recipe: Butternut Squash with Baby Spinach

Ingredients

  • 1 large butternut squash, cleaned and cut into 1 inch cubes (about 2.5 lbs)
  • 2 large red onion, peeled and chopped (about 4 cups)
  • 3 Tbsp oil
  • 1 package baby spinach (6 oz)
  • 3/4 cup dried cranberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine squash and onions on large baking sheet; drizzle with oil. Season to taste with sea salt and pepper; toss lightly.
  3. Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.

Cooking time (duration): 1 hour

Number of servings (yield): 8

Inspired By: Butternut Squash with Baby Spinach
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Baked Meatballs

Baked Meatballs

Recipe: Baked Meatballs

Ingredients

  • 1 pound ground pork
  • 1 pound ground lamb
  • 1 pound ground round
  • 10 ounces frozen spinach, thawed and drained thoroughly
  • 1 cup finely grated Parmesan
  • 2 whole eggs
  • 3 teaspoons dried basil
  • 3 teaspoons dried parsley
  • 2 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1 cup bread crumbs, divided

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated.
  3. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5 ounce portions. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs on parchment paper on a sheet pan. Bake for 20 minutes or until golden and cooked through (Do not overcook).

Personal Notes

  • Next time, try fresh bread crumbs in meatball to improve moisture retention.
  • Next time, cook 15 minutes and check temperature. Might be overcooking them at 20 minutes.

Cooking time (duration): 40

Number of servings (yield): 10

Inspired By: Baked Meatballs

Turkey & Fontina Melts

Stuffed-Turkey-Breast[1]Recipe: Turkey & Fontina Melts

Ingredients

  • 4 turkey cutlets, (16 ounces)
  • 2 tablespoon all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large shallot, minced
  • 1/2 cup dry sherry, (see Note)
  • 2 6-ounce bag baby spinach
  • 1/2 cup finely shredded Fontina cheese
  • 2 teaspoon butter

Instructions

  1. Position rack in the upper third of the oven; preheat broiler.
  2. Sprinkle both sides of turkey with flour. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer the turkey to a plate.
  3. Add the remaining 2 teaspoon oil and shallot to the pan; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add sherry and spinach; cook, stirring constantly, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  4. Carefully mound equal portions of the spinach on top of the turkey. Transfer the spinach-topped turkey and any accumulated juices to the pan. Top the spinach with cheese and transfer to the oven. Broil until the cheese is melted, 1 to 2 minutes.
  5. Transfer the melts to 2 plates. Add the butter to the pan and whisk into the juices over medium-high heat until melted, about 30 seconds. Drizzle over the melts.

Personal Notes

Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Turkey & Fontina Melts
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Vodka Shrimp & Spinach

Vodka Shrimp and Spinach

Recipe: Vodka Shrimp and Spinach

Ingredients

  • 13 oz (dry weight) angel hair pasta, cooked per package directions
  • Salt and pepper to taste
  • 4 Tbsp olive oil, divided
  • 16 oz raw peeled and deveined shrimp (41-50 count), thawed if using frozen
  • 8 oz mirepoix (see note)
  • 1/2 cup white wine
  • 2 cups vodka sauce
  • 8 oz baby zucchini, sliced in 1/4-inch rounds (about 2 cups)
  • 1 package (6 oz) fresh baby spinach
  • 1/3 cup pine nuts, toasted

Instructions

  1. Toss cooked pasta with 1 Tbsp of olive oil in medium bowl; season to taste with salt and pepper. Set aside.
  2. Heat 2 Tbsp of olive oil in medium skillet on HIGH, until oil faintly smokes. Add shrimp; cook, stirring continually, until shrimp reaches 120 degrees about 1 min (DO NOT OVERCOOK). Remove from pan; set aside.
  3. Reduce heat to MEDIUM. Add remaining 1 Tbsp olive oil to pan; add mirepoix. Cook, stirring, about 4 min until soft but not browned. Stir in wine; simmer 5 min, until liquids are reduced by one-third.
  4. Add vodka sauce. Rinse sauce jar with about 1/4 cup water; add this liquid to pan. Simmer 3-4 min. Add zucchini; simmer 2 min. Return shrimp to pan, simmer 1-2 min to heat. Add baby spinach; cook until wilted, about 30 seconds.
  5. Serve over pasta. Garnish with a sprinkle of pine nuts.

Personal Notes

Mirepoix is the French name for a combination of onions, carrots, and celery. You can make you own by finely dicing the above. If I’m making a fast weekday dinner, I’ll save time by buying a bag of prepared Mirepoix from the Wegmans produce department.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Vodka Shrimp & Spinach
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