Best Gourmet Spinach Recipes

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS (GOURMET MAGAZINE)

Steps:

• In a heavy skillet, cook onion and mushrooms over moderate heat, stirring, until golden.
• Add spinach and garlic and cook, until wilted.
• Stir in water, beans, lemon juice, scallions (use 4 green onions if you can't find scallions), pepper jack cheese, and salt to taste.
• Cook, stirring until cheese is melted.
• Microwave tortillas on high for 15 seconds.
• Place a few tablespoons of filling in center of burrito, fold sides and roll.
• Top with sauce and sour cream.

SPINACH SALAD GOURMET

Steps:

• 1. Toss all ingredients except tomatoes together add tomatoes and dressing just before serving.

SPINACH AND MATZOH PIE GOURMET | APRIL 2008 BY MELISSA ROBERTS

Steps:

• Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.

GOURMET SPINACH PIZZA

Steps:

• Preaheat oven to 450 degrees. Start the sauce first. Melt butter in a heavy saucepan, then add cream cheese, and whisk in whipping cream in a steady stream, until smooth. Add cheese, pepper, and garlic powder, and simmer for 15 minutes, until creamy smooth. Allow to cool for a few minutes. While sauce is simmering, in a large skillet, heat oil over medium heat. Add onions, and sautee until golden, about 10 minutes. (optional- add 1 clove finely minced garlic). Add mushrooms, and sautee for 1-2 minutes, just to allow the mushrooms to absorb some of the flavor. Remove from heat, and add spinach, tossing to coat with oil. Spread 4-5 spoonfuls of sauce onto crust, covering generously, to within 1/2 inch of edges. Top with spinach mixture, then layer with thinly sliced Roma tomatoes. Sprinkle with sliced black olives. Cover evenly with feta and parmesan cheeses. Bake 12-14 minutes, or until cheese is just browned. Slice, serve, and enjoy!

GOURMET SPINACH

Steps:

• Cook spinach using only the water used to wash it.
• Spinach should be slightly limp.
• Remove spinach and keep warm.
• Add 1/4 cup of mushroom liquid to pot and bring to a boil.
• Add some pepper, butter, onion, garlic and mushrooms.
• Cook over low heat for two minutes.
• Stir some hot liquid into sour cream.
• Add sour cream, heat but do not boil.
• Pour sauce over spinach and toss gently.

PEAS WITH SPINACH AND SHALLOTS (GOURMET)

Steps:

• Melt butter with oil in a 12-inch nonstick skillet over medium heat. Add shallots and garlic and cook, stirring, until soft, about 6 minutes. Stir in peas and water, cover, and cook, stirring occasionally, until peas are tender, about 5 minutes. Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

GOURMET SPINACH SALAD

Steps:

• Wash spinach, remove stems and pat dry with paper towels. Break into small pieces and put in very large glass salad bowl. Layer salad ingredients in order given above. Thoroughly mix together dressing ingredients and reserve 3/4 cup. Spread the rest of the dressing over entire top of salad to seal. Cover tightly with plastic wrap. Refrigerate overnight. Mix when ready to serve. Add more of the reserved dressing, if needed. Perfect with warm crusty bread and crock of sweet butter.

WILD WAHOO GOURMET SANDWICHES WITH RUM PEAR SPINACH SALAD

Steps:

• Wahoo and Spinach Salad:
• Add the wahoo fillets, red bell pepper and red onion to a baking dish. Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste. Toss to coat. In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper. Let both mixtures marinate for 10 minutes.
• Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred. Add the pears to the grill, flesh side down. Grill until the flesh is slightly charred, about 12 minutes. Add the red onion and wahoo to the grill, flipping after 3 minutes.
• Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.
• Cayenne Garlic Aioli:
• Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl. Season with salt and pepper and set aside.
• Candied Walnuts:
• In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper. Mix to coat and let sit on the grill in indirect heat.
• Vinaigrette:
• In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.
• Once the fish is cooked, pull all ingredients off the grill to a platter. Slice the bell pepper and remove the seeds and ribs.
• Add the spinach to a medium bowl.
• Slice the pears and add them to the spinach. Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste. Drizzle with half of the balsamic vinegar dressing. Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half. Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo. Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad.