Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Butternut Squash Risotto

The Slow Food folks would be proud of me for taking the time to make this dish!

While it seems crazy to spend so much time peeling and chopping, then stirring the risotto as I wait for the liquid to absorb, somehow I think it pays homage the lovely butternut squash which in essence is honoring the Lord for His amazing provision.

This recipe is pretty detailed, but it does help to ensure good results.

Source:  Cook's Illustrated magazine, October 2005

2 T. olive oil

1 medium butternut squash (about 2 lbs.), peeled, seeded (fibers and seeds reserved), and cut into 1/2" cubes (about 3 1/2 c.)

3/4 t. salt

3/4 t. ground black pepper

4 c. low-sodium chicken broth

1 c. water

4 T. unsalted butter

2 small onions, chopped very fine (about 1 1/2 c.)

2 medium garlic cloves, minced (2 t.)

2 c. Arborio rice

1 1/2 c. dry white wine (I substituted 3/4 c. water + 3 T. lemon juice)

1 1/2 oz. finely grated Parmesan cheese (about 3/4 c.)

2 T. minced fresh sage leaves

1/4 t. grated nutmeg

Heat oil in 12" nonstick skillet over medium-high heat until shimmering but not smoking.  Add squash in even layer and cook without stirring until golden brown, 4-5 minutes; stir in 1/4 t. salt and 1/4 t. pepper.  Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer.  Transfer squash to bowl and set aside.

Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash.  Cook, stirring frequently to break up fibers, until lightly browned, about 4 min.  Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce  heat to medium-low to maintain bare simmer.

Melt 3 T. butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 t. salt and remaining 1/2 t. pepper.  Cook, stirring occasionally, until onions are softened, 4-5 min.  Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 min.  Add wine and cook, stirring frequently, until fully absorbed, 4-5 min.

Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible.  Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.

When wine is fully absorbed, add 3 c. hot broth and half of reserved squash to rice.  Simmer, stirring every 3-4 min., until liquid is absorbed and bottom of pan is almost dry, about 12 min.

Stir in about 1/2 c. hot broth and cook, stirring constantly, until absorbed, about 3 min; repeat with additional broth 2 or 3 more times, until rice is al dente.  Off heat, stir in remaining 1 T. butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash.  If desired, add up to 1/4 c. additional hot broth to loosen texture of risotto.  Serve immediately.

Makes 4 main course or 6 first course servings

Variation:
Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Toast 1/4 c. pine nuts in small, dry skillet over medium heat until golden and fragrant, about 5 min; set aside.

Follow recipe for Butternut Squash Risotto; in step 2, after transferring sauteed squash seeds and fibers to saucepan, add 1 t. olive oil to empty skillet and swirl to coat.  Add 4 oz. baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 min.  Uncover and cook, stirring constantly, until fully wilted, about 30 seconds.  Transfer spinach to mesh strainer; set aside.  Proceed with recipe as directed.

Drain excess liquid from spinach and stir into risotto along with remaining squash in step 6.  Top individual servings of risotto with toasted pine nuts.

Mother's Classic Spinach Salad

I love mushrooms, so this is the perfect spinach salad for me!

 

Source:  Mother

 

Dressing:

3/4 c. oil

1/2 c. sugar

1 t. dried onion

1/3 c. ketchup

1/4 c. vinegar

Add ingredients to a pint jar and shake until blended.

 

Salad:

1 bag raw fresh spinach

1 pt. fresh mushrooms

1/2 lb. bacon, fried crispy, then crumbled

2 hard-cooked eggs, chopped.

 

Toss salad ingredients.  Add dressing just before serving.

 

Serves 6-8

 

Warm Spinach Salad with Fried Egg & Potatoes

I love breakfast salads - probably because it's often closer to lunch by the time I get around to eating breakfast on a weekend morning!  I have just a little bit of Swiss chard left in the garden - perfect for this recipe.  The soft-cooked egg yolk makes a yummy "sauce" for the salad.

Source:  Adapted from Everyday Food magazine

4 T. olive oil

2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2" cubes

sea salt and pepper

2 T. red-wine vinegar

1 T. Dijon mustard

1 shallot, minced

2 lbs. flat-leaf spinach, torn

2 oz. Parmesan, shaved with a vegetable peeler

4 large eggs

In a large nonstick skillet, heat 2 T. oil over medium heat.  Add potatoes; season with salt and pepper.  Cook, tossing occasionally, until potatoes are tender and browned, 12-14 minutes.

Meanwhile, in a large bowl, combine remaining 2 T. oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine.  Add spinach and Parmesan (do not toss); set aside.

When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet).  Toss salad until spinach is slightly wilted, and divide among four plates.

Heat skillet over medium heat, and gently crack eggs into skillet without breaking yolks; season with salt and pepper.  Cook until whites are almost set, about 1 minute.  Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more.  Top each salad with a fried egg, and serve immediately.

Update 12/11/10
This is excellent with sweet potatoes in place of the white potatoes!

White Bean and Tuna Salad

Mmm...

I had just enough fresh spinach left in the fridge from my spring harvest for this recipe - otherwise, I would have had to wait until fall or next spring to try it out.  I didn't have any tuna or green olives on hand (and was determined not to run to the grocery store!), so I substituted some left over roasted fresh chicken breast (yum!) for the tuna and sun-dried tomatoes for the olives.  Delish!

Source:  Everyday Food, May 2010

2 cans (15 oz. each) cannellini beans, rinsed and drained

3 T. extra-virgin olive oil

2 garlic cloves, minced

sea salt

ground pepper

5 oz. fresh baby spinach

1 T. plus 1 t. red-wine vinegar

2 cans (5 oz. each) solid white tuna, drained and broken into chunks

1/4 c. green olives, pitted and roughly chopped

1/2 small red onion, thinly sliced

2 T. chopped fresh parsley

crusty bread, for serving

In a medium saucepan, combine beans, 2 T. oil and garlic; season with salt and pepper.  Cook over medium-high heat, stirring until beans are warm, about 4 min.; remove pan from heat.  In a large bowl, combine spinach, 1 T. oil and 1 t. vinegar; season with salt and pepper and toss to coat.  Divide spinach among four plates.  Transfer beans to bowl and stir in 1 T. vinegar, tuna, olives, onion and parsley.  Season with salt & pepper.  Top spinach with bean and tuna mixture and serve with bread.

Serves 4.

Creamed Spinach

source:  Better Homes & Gardens, November 2009

I'd like to tweak the seasonings a bit in this recipe, but for now, it was a great way to use up an abundance of fresh spinach; my spinach was soon ready to bolt, so I harvested all of it - way more than I can eat raw!  And, if you use raw cream from grass-fed cows, you'll get those nutrient benefits (minus the guilt!) as well.

20 oz. fresh spinach (large stems removed) or two 10-oz. pkg. frozen chopped spinach, thawed

1/2 c. chopped onion

2-3 cloves garlic, minced

2 T. butter

1 c. whipping cream

1/2 t. freshly ground black pepper

1/4 t. salt

1/4 t. ground nutmeg

In large saucepan of rapidly boiling salted water, cook fresh spinach 1 min.  Drain, squeeze out excess liquid.  Pat dry with paper towels (I didn't bother - didn't want to waste the towels).  Coarsely snip spinach with kitchen shears; set aside.  For frozen spinach, drain well and squeeze out liquid.

In large skillet, cook onion and garlic in hot butter 5 min.  Stir in cream, pepper, salt and nutmeg.  Bring to boiling. Cook, uncovered, until cream begins to thicken.  Add spinach.  Simmer, uncovered, 2 min. or until thickened.  Season to taste with salt & pepper.

Berry Green Smoothie

I've been eagerly anticipating making a smoothie ever since I planted my Swiss chard 2 months ago.

Don't let the color scare you - be brave and give it a try!! 

It's so refreshing, especially if you use frozen fruit.  The secret is the banana - it cuts the taste of the greens.  It's a wonderful way to get in your daily quota of fruits and veggies!

3 leaves Swiss chard (my fav) or 2 handfuls of spinach

1 very ripe banana, frozen

a handful of  fresh or frozen strawberries, blueberries or red raspberries

enough water to thin to your liking

Simply blend the above ingredients in your blender.  Add additional water to thin if necessary. 

Spinach Feta Pizza

Yummo!

Source:  Rose C., Taste of Home

Ingredients:

Prepared or homemade pizza crust

Topping:

1 garlic clove, minced

1/8 t. garlic salt

2 c. chopped fresh spinach

1 small red onion, sliced and separated into rings

1 c. sliced fresh mushrooms

1 c. (4 oz.) shredded mozzarella cheese

1/4 c. crumbled feta cheese

1/2 t. dried basil

Sprinkle pizza crust with garlic and garlic salt.  Top with the spinach, onion, mushrooms, cheeses and basil.  Bake at 400 deg. for 35-40 min. (less for pre-baked crust) or until crust is golden and cheese is melted.  Let stand for 5 min. before slicing. 

Yield:  6 slices

Pan-Fried Chicken & Spinach Salad

I was going to wait until fall when apples are in season to post this recipe, but I had apples on hand (a forced purchase for rabbit bait!!).  And, since I have yet to be successful at raising a fall crop of spinach, I thought it would be wise to make this now!

Source:  Southern Living Magazine

4 skinned and boned chicken breasts
1/4 c. all-purpose flour
1 large egg, beaten
2/3 c. Italian-seasoned breadcrumbs
1/4 c. olive oil
1 (6-oz.) pkg fresh baby spinach
1 large apple, thinly sliced
1/2 c. walnut pieces
1 (8-oz.) jar poppy seed dressing
1/2 c. sweetened dried cranberries
1/2 c. crumbled blue cheese

Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.

Cook chicken in hot oil in a large skillet over medium heat 3-5 min. on each side or until done; remove from skillet, and let stand 5 min.  Cut chicken diagonally in 1/2" thick slices.

Toss together spinach, apple slices, and walnuts.  Divide evenly between 4 serving plates; top evenly with cooked chicken.

Stir together poppy seed dressing, cranberries, and blue cheese; serve with salad.

Spinach Strawberry Salad

Here's another strawberry spinach salad to try!

Source: CPRS

 

1/2 t. toasted sesame seeds

6 c. fresh spinach leaves, torn

2 c. fresh strawberries, sliced

 

Dressing:

1/4 c. olive oil

2 T. red wine vinegar

1 1/2 T. sugar

1/2 t. dried dill weed

1/8 t. onion powder

1/8 t. garlic powder

1/8 t. dry mustard

 

In large bowl, toss spinach with sesame seeds.  Add strawberries.  Cover and refrigerate.

 

Combine dressing ingredients in a screw-top jar; shake well, then refrigerate to chill.  Pour chilled dressing over salad mixture and toss gently to distribute.

Super Spinach Soup

adapted from Farmgirl Fare:

Farmgirl Susan's Super Spinach Soup

Double or triple this recipe as needed!

1 1/2 T. olive oil

l large onion

2 c. chicken broth

1 1/2 T. white rice

4 oz. spinach

salt & pepper to taste

Heat olive oil in large skillet and cook onions, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7-10 minutes.

Add chicken broth, bring to a boil, add rice, turn down heat and simmer, with the lid cracked, stirring every so often, for 20 minutes.

Stir in spinach, salt and pepper and simmer for another 5-7 minutes. Transfer soup to a blender and puree.

Serve hot, garnished with dollops of sour cream or creme fraiche and a few chive blossoms.

Zesty Greek Salad

Source: Rose C.

Combine in big bowl:

2 1/2 c. dry rice, cooked

4 c. fresh spinach or Swiss chard, chopped

2 c. frozen peas

1 bunch spring onions, thinly sliced

1 15 oz. can black olives

Grilled chicken, sliced and marinated in dressing (optional)

Dressing:

3/4 cup olive oil

juice of 2 lemons

1 T. Bragg's Amino Acid or soy sauce

1 T.  finely chopped fresh oregano

1 T. finely chopped fresh basil

2 garlic cloves

2 t. salt

1 t. pepper

Add dressing and toss.

Strawberry Spinach Salad

This is a photo of today's strawberry harvest - just the right amount for this salad!

Adapted from Pampered Chef

Dressing:
1/4 c. vinegar
1/4 c. olive oil
2 T. apple cider vinegar
1 green onion, finely chopped
1/8 t. Worcestershire sauce

Salad:
1/2 pt. strawberries, sliced
1 (8-oz.) fresh mushrooms, sliced
1/2 small red onion, sliced
1 (10-oz.) bag fresh baby spinach leaves

For dressing, whisk all dressing ingredients in a small bowl. For salad, combine all salad ingredients in salad bowl. Add dressing to salad; toss.

Variation:
For a fall variation, substitute Red Delicious apples for the strawberries; dip apples in pineapple juice to prevent browning. Or, try pomegranates when in season – perfect at Christmas time!

Yield: 6-8 servings

Taco Salad

Don't forget to make this salad while fresh lettuce is in season!

assorted leaf lettuces, spinach and Swiss chard

cilantro, snipped with scissors

green onions, sliced

1 lb. ground beef, seasoned with taco seasoning mix (follow directions on packet)

shredded cheese (optional)

taco chips (optional)

Dressing:

home-canned salsa mixed with Greek yogurt

Mushroom Spinach Frittata

Inspired by allrecipes.com

A fritatta is simply an open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

3-4 eggs

1 T. grated Parmesan cheese

1 T. shredded cheddar cheese

1/4 t. salt

1/8 t. crushed red pepper flakes

1/8 t. garlic powder

1/8 t. pepper

1 t. olive oil

1/2 c. fresh mushrooms, sliced

1 green onion, sliced

1 c. fresh spinach, coarsely chopped

Spinach Breakfast Salad

This was actually a recipe for a breakfast sandwich that I couldn't eat without making a mess, so I simply amped up the amount of spinach and turned it into a salad. :) Enjoy!


A bed of fresh spinach leaves,

topped with 2 slices of whole grain bread (Ezekial bread works well, and it's a great way to disguise it if you're not crazy about the texture), brushed with olive oil, sprinkled with sea salt or Herbamare, oven toasted, then torn into croutons,

add 2 poached eggs (firmly poached), seasoned with sea salt and freshly ground pepper to taste,

avocado chunks (optional),

salsa