Best Seasoned Spinach Recipes

EASY RAVIOLI LASAGNA WITH SPINACH | THE SEASONED VEGETABLE

Steps:

• Heat oven to 375°F.
• Spoon a few tablespoons of pizza sauce into a 10-inch by 7-inch baking dish. Spread evenly to cover the bottom of the baking dish.
• Lay ravioli on top of the sauce, creating a single layer of pasta (8 to 12 ravioli, depending on the size of your pasta).
• Spread one third of the spinach and sliced mushrooms on top of the pasta. Sprinkle one third of the mozzarella cheese on top of the vegetables.
• Continue layering sauce, ravioli, spinach, mushroom and cheese.
• Finish with a layer of parmesan cheese.
• Cover with aluminum foil and and bake for 30 minutes.
• Remove foil cover and bake another 15 minutes.
• Slice and serve immediately.

SEASONED AFRICAN SPINACH

Steps:

• Cook onion and pepper in the oil in a large pot or skillet for about 3-5 minutes, or until tender.
• Add spinach and tomato. Cover and cook on low heat for about 5 minutes, or until the spinach is tender.
• Stir in remaining ingredients. Cook until hot throughout.
• Serve over rice.

KOREAN SEASONED SPINACH

Steps:

• 1. Blanch the spinach in boiling water for 30 seconds. Remove the spinach quickly, place in colander and run cold water through it. Remove water by squeezing or use a salad spinner.
• 2. Mix the soy sauce, sesame oil, seeds, salt, garlic, and sugar together. Pour into the spinach and toss lightly until well mixed. Serve.

SEASONED SPINACH

Steps:

• Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat proceduce with remaining spinach. Cool slightly, and squeeze dry.
• Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.

SEASONED SPINACH BALLS

Steps:

• In a large bowl, whisk eggs. Stir in remaining ingredients. Shape into 1-1/4-in. balls. Place in a microwave-safe dish., Microwave, covered, on high for 3-4 minutes or until cooked through.

CASTLE WOOD RESERVE® ANGUS SEASONED ROAST BEEF, HORSERADISH CREAM, AND SPINACH CROISSANT SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF.
• Pickled red onions: In a small saucepan, combine red wine vinegar, sugar, and water. Stir and bring to a boil. Turn off the heat. Pour the vinegar mixture over the red onions in a heat resistant bowl and let sit uncovered to cool for at least 15 minutes.
• Horseradish cream: In a small bowl, mix together sour cream, horseradish, kosher salt, pepper, and hot sauce.
• Assembly: Slice croissants in half and place on a parchment-lined baking sheet. On the top croissant half, spread the olive tapenade and place on the Swiss cheese and marinated tomatoes. On the bottom croissant half, spread 2 tablespoons horseradish cream and top with 5 slices Castle Wood Reserve® Angus Seasoned Roast Beef. Repeat with the other croissant.
• Bake open-face for 10 minutes. Remove from the oven and top each sandwich with ¼ cup pickled red onion and ½ cup (20 G) baby spinach. Close the sandwich. Serve with a skewered tomato and gherkin for garnish.
• Enjoy!