A Few More Miscellaneous Recipes

Amish Deer Tongue lettuce - what you show when you can't find the spinach pictures!

Spinach - Standard Preparation

Spinach goes wonderfully with butter, cheese, cream, lemon, vinegar, eggs, garlic, dill, parsley, onion, mushrooms, bacon, and fish. Eat younger greens raw in tossed salad and use larger leaves for sautéing or other cooked spinach recipes.

If your spinach is slightly wilted, soak it in some cold water and it should perk up nicely for you!

Sautéed or wilted spinach

Wash but don’t dry 9 packed cups spinach (coarsely chopped if leaves are larger.) In a large skillet, heat 1 to 2 tablespoons olive oil, butter, or bacon fat. Add spinach and cook over medium heat, stirring frequently, for 4 to 6 minutes. Leaves should be just wilted and still bright green. Generously season with salt and pepper, sprinkle with lemon or vinegar.

Spinach-ricotta stuffing (for ravioli, manicotti or large pasta shells)

Clean 1/2 lb fresh spinach; wilt or steam; drain of excess moisture and chop finely. In a medium bowl, mix together with 1 cup ricotta cheese, 3/4 cup grated parmesan or romano, 1 egg lightly beaten, 1 clove minced garlic, chopped fresh parsley, scallions, salt & pepper to taste, and a splash of olive oil.

Spinach Frittata

Heat 3 tablespoons olive oil in a large heavy skillet. Saute 1 clove minced garlic and a
few chopped scallions. Add 1 pound washed spinach and cook until wilted. Remove veggies from pan; lightly beat 6 eggs and add to pan along with spinach mixture, 3/4 c parmesan or feta cheese, and some parsley. Stir all together and cook over low heat until frittata is set. Allow to cool slightly and cut into wedges to serve.

Spinach as Dinner Salad

Use young spinach leaves for a dinner salad with bacon, blue cheese, grilled chicken, and vinaigrette dressing. Add spinach to lasagna, stir fry. Puree wilted spinach for cream soup, or finely chop for yogurt or sour cream dip along with green onions, garlic, bacon, and parmesan cheese.

Chicken Bruschetta

1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 tablespoon olive oil
8-ounces sliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
4 garlic cloves, minced
1 cup chopped tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat broiler. Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.

Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; saute 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; saute 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese. Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup vegetables, and 1 tablespoon cheese). Serves 4.

Sweet Potato Puree

Ingredients

• 4 large sweet potatoes, peeled, cubed
• 1/2 cup butter
• 2 cloves garlic, minced
• 1 tablespoon finely chopped fresh sage
• 1 1/2 cups heavy cream
• 3/4 cup shredded mozzarella & provolone cheese

Directions

1. Place potatoes in a large saucepan; cover with cold water and add salt to water if desired. Bring to a boil over high heat. Reduce heat; simmer uncovered 14 minutes or until potatoes are very tender. Drain potatoes in a colander.
2. Melt 1 tablespoon of the butter in the same saucepan over medium heat. Add garlic; cook 1 minute. Add sage; cook 1 minute. Add cream; bring to a boil.
3. Put hot cooked potatoes through a ricer or press through a strainer.* Gradually add the potatoes to the cream mixture, beating with a wooden spoon or large whisk. Gradually beat in remaining butter 1 tablespoon at a time, stirring vigorously after each addition.
4. Stir in cheese until melted. Season with salt and freshly ground black pepper to taste. 

Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 2 ears corn
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 3 tablespoons chopped fresh sage leaves
• 1/2 cup grated Parmesan cheese

Directions

1. Grill corn in the husks, or roast in the oven; cut kernels from cob.
2. In a heavy 4-quart saucepan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent.
3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
4. When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Sagey Cream Cheese
Ingredients

• 1/2 cup fresh sage
• 1 clove garlic
• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons frozen lemonade concentrate, thawed (or 1 TB sugar and 2 tsp lemon juice plus 1 TB water)

Directions

1. Combine the fresh sage and garlic in the container of a food processor. Pulse until finely chopped. In a small bowl, blend together the cream cheese and lemonade concentrate. Stir in the garlic and sage. Cover and refrigerate for at least one day before serving for best flavor.