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Creamed
Spinach |
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2
pounds Jersey Fresh spinach, washed well, drained, coarse stems
discarded and chopped coarsely
2 TBS unsalted butter
½ cup heavy cream
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1
small Jersey Fresh onion, minced
1/8 tsp freshly grated nutmeg
salt to taste
freshly ground black pepper to taste |
In
a large saucepan of boiling salted water, cook spinach 2 minutes and drain
in a sieve, using the back of a large spoon to press as much water as possible
out of the spinach. (Hint: May also be hand squeezed in small quantities.)
In a skillet, cook onion in butter over moderate heat, stirring, until softened.
Do not allow to brown. Stir in spinach, cream, pepper, nutmeg, and salt
to taste and cook until most of the cream is absorbed, about 3 minutes.
Serves 4
Contributed by: Victoria Arcella, Flemington, NJ
Spinach
Soup
| 1
large bunch Jersey Fresh spinach
1 cup chicken broth
1 tsp lemon juice
1 TBS heavy cream
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½
cup water
2 TBS butter
½ tsp salt |
Wash well
one large bunch of Jersey Fresh spinach. Remove stems and cook leaves
in about ½ cup water until spinach wilts and is soft. Puree spinach
in batches in blender. Add 1 cup chicken broth, 2 TBS of butter, 1 tsp
lemon juice and ½ tsp salt to pureed spinach. Re-warm soup and
serve in small bowls. Lightly stir the top of the soup with 1 TBS of cream
to make a swirl pattern. Serves 4.
Contributed by: Dorothy Green, Pittstown,
NJ
Basil Spinach
Dip
1
cup Jersey Fresh spinach, washed well
1 Jersey Fresh shallot, minced
1 cup non-fat cottage cheese
¼ cup grated Parmigiano Reggiano cheese
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2
Jersey Fresh cloves of garlic, minced
½ cup Jersey Fresh basil, chopped
2 tsp extra virgin olive oil
2 TBS skim milk, optional |
Place spinach, garlic, cheese, shallot and basil in food
processor with steel blade. Process to a paste. With motor running, add
cottage cheese and oil. Process until smooth. Add milk if desired, to
adjust the consistency. Makes a great low-fat dip or spread for crudite
or crackers. Best when made a day ahead, if possible
Contributed by: Robin Musciano, Oaklyn, NJ
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