SPINACH & ROQUEFORT SALAD
This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Artisanal cheese works best here as well as a tart apple. Recipe from Vegetarian Times.
Provided by Susie D
Categories Spinach
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
- Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
- Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
- Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.
Nutrition Facts : Calories 203.8, Fat 15.1, SaturatedFat 1.8, Sodium 369.9, Carbohydrate 16.6, Fiber 3.2, Sugar 10.6, Protein 3.5
SPINACH WITH A TWIST
This is a quick and easy side dish I made up to complement any fish or chicken dish with spinach, diced tomatoes, and that rich Roquefort cheese (any blue cheese will work).
Provided by Elizabeth
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.4 g, Cholesterol 19.1 mg, Fat 10.3 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 597.3 mg, Sugar 3.7 g
EASY CHEESY SPINACH
Steps:
- Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
- BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.
SPINACH WITH ROQUEFORT CHEESE
Categories Side Sauté Quick & Easy Blue Cheese Spinach Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.
SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING
Categories Cheese Vegetable Side Bake Vegetarian Quick & Easy Casserole/Gratin Blue Cheese Leek Spinach Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
- Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND ROQUEFORT SOUFFLES
Recommended pairing with a fruity beaujolais such as deboeuf morgon. Make ahead: prep through step 2 and refrigerate overnight. Souffles can be assembled up to one hour in advance. Cooked souffles can be reheated in oven.
Provided by GoldsmithLissa
Categories Cheese
Time 1h5m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.
Nutrition Facts : Calories 316.1, Fat 23.4, SaturatedFat 13.1, Cholesterol 264.1, Sodium 910.8, Carbohydrate 10.1, Fiber 1.6, Sugar 0.8, Protein 17.1
CHEESY CREAMED SPINACH
This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!
Provided by BREN3205
Categories Side Dish Vegetables Greens
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
- Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 5.3 g, Cholesterol 68.2 mg, Fat 21.6 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 321.9 mg, Sugar 0.7 g
PASTA WITH SPINACH AND BLUE CHEESE
Provided by Mark Bittman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
- When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
- Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 90 grams, Fat 17 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 611 milligrams, Sugar 4 grams
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