Recipes

Strawberry Spinach Salad

The salad of the summer is here! Whether you need a healthy lunch or are looking for a salad to bring to a party that—this is critical—people actually want to eat, this Strawberry Spinach Salad is the recipe for you. 

Consider this recipe more of an adjustable, go-with-the-flow starter than a strict script.

We’ve included the ingredients and amounts to make a stellar Strawberry Spinach Salad for a crowd, but you can switch them up to suit your preference or keep things fresh and new when you come back to make it again. Here are a few ideas:

INGREDIENTS (SALAD:

100g pecans (can substitute with other nuts such as almonds or walnuts. alternatively sunflower seeds could be used)
half small red onion (very thinly sliced)
250 g baby spinach (a 50/50 arugula spinach blend is great too)
400g strawberries (sliced)
100g crumbled feta

INGREDIENTS (DRESSING):

4 Tbsp balsamic vinegar 
3 Tbsp extra virgin olive oil
1.5 Tbsp poppy seeds
1.5 Tbsp honey
0.5 tsp dijon mustard
0.5 tsp salt
black pepper

DIRECTIONS:

1. Toast the pecans: Preheat the oven to 177 degrees C. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop

2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).

3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid)

4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

 

SOURCE: https://www.wellplated.com/spinach-strawberry-salad/

Zingy Courgette & Spinach Salad

This delicious side dish is simple but smart and will bring a touch of freshness to any main meal!

SERVES: 4

INGREDIENTS: 

1 Tbsp olive oil
4 courgettes, cut into disks on the diagonal, then sliced into sticks
1 red chili deseeded and finely chopped
100g bag baby spinach
zest of 1 lemon

DIRECTIONS:

  1. Heat 1 tbsp oil in a frying pan.

  2. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min.

  3. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste.

  4. Put in a serving dish and pour over a little more olive oil just before serving.

 

SOURCE: https://www.bbcgoodfood.com/recipes/12988/zingy-courgette-and-spinach-salad

 

September 30, 2018

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Posted in Baby Spinach, Main Course, Meyer Lemons


Spaghetti with Mascarpone, Meyer Lemon, Spinach & Hazelnuts

The Meyer lemon is sweeter than a regular lemon but still tart. Together with mascarpone, they make a great sauce - lighter than a typical cream sauce but still silky and rich. 

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November 29, 2015

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Posted in Baby Spinach, Main Course, Radicchio


Penne with Radicchio, Spinach, and Bacon

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salted bacon. 

Serves: 6

INGREDIENTS:

6 tsp olive oil, divided
450 g penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 tsp dried crushed red pepper

DIRECTIONS:

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes.
  3. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally.
  4. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
  5. Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat.
  6. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.
Source:   BON APPÉTIT JANUARY 2008
http://www.epicurious.com/recipes/food/views/penne-with-radicchio-spinach-and-bacon-241093