Wednesday, May 6, 2009


Spring Spinach is popping up fresh for the harvest! Spinach has a lot of star power already- it doesn't need much primping to be delicious. Here's a few spinach prep ideas....

Spinach sauteed with Olive Oil and Garlic as a side

Spinach in a Salad: Drizzle a Hot Dressing (some kind of warmed fat like butter or olive oil) over the spinach just before serving. The spinach will wilt a bit to make chewing easier.

Spinach in sauces: shred and throw into any kind of Italian-flavored dish, or how about mixing spinch into a curry coconut milk sauce? It goes great with lentils!

Spinach can be used like an herb! Mix fresh chopped parsley and shredded spinach, and mix in with a hot grain just after it has finished cooking. Tastes great with couscous, rice, millet, and quinoa.

Spinach in a Stir Fry!

Spinach in Scrambled Eggs!

Spinach on Our Heads! (that's the food fight recipe:)

Here's one of my recipes that I love to serve for Brunch...

Florentine Eggs Benedict (serves two)
4 local Eggs, poached
3-4 mounded handfuls of fresh D2E SPINACH, then steamed
2 Ezekiel sprouted grain English muffins, toasted
organic Cream Cheese
zest of 1 Lemon
handful of Parsley
a few chopped Green Onions
Garlic Powder
fresh cracked Pepper
Sea Salt

Mix yer cream cheese with: lemon zest, parsley, green onions, garlic powder, pepper and salt. Spread cream cheese mixture onto the toasted English Muffins, then pile drained steamed spinach atop the cream cheese, then gently place eggs atop the spinach. Garnish with green onions and cracked pepper!