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

Strawberry Vinaigrette

Source:  Taste of Home

Pretty!

16 oz. fresh or frozen (thawed) strawberries

6 T. fresh lemon juice

1/4 c. sugar

2 T. cider vinegar

2 T. olive oil

1/8 t. poppy seeds

Place the strawberries in a blender; cover and process until smooth.  Add lemon juice and sugar.  While processing, add vinegar and oil in a steady stream; process until thickened.  Stir in poppy seeds.  Transfer to a bowl or jar; cover and store in the refrigerator.

Yield:  2 1/2 cups

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.

Jan's Salad with Poppy Seed Dressing

Source: Jan B.

Dressing:

½ c. oil

½ c. sugar

¼ c. vinegar

1 t. salt

1 t. dry mustard

1 t. grated onion

1 t. poppy seeds

Blend first six ingredients in blender or food processor; add poppy seeds.

This is delicious over a salad of mixed baby greens, chopped pecans and strawberries.

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

Corn & Black Bean Salad

Too simple!

Lettuce or Swiss Chard, torn

Green onion, sliced

Canned or frozen corn

Canned, seasoned black beans

Cilantro, chopped

Tortilla chips, crumbled (optional)

Dressing:

Salsa

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

Chicken Salad Sandwiches

Source: Kristy Y.

 Maybe it's a no brainer, but don't forget to put plenty of lettuce on your sandwiches while lettuce is in season. I like to pile as many leaves on as possible - it's like eating a sandwich and a salad with half the effort!

2 c. cooked chicken breast
½ c. finely chopped celery
¼ c. onion, finely chopped
½ c. Miracle Whip
½ t. salt
Pepper to taste
Fresh parsley, optional

Cook chicken breasts 20-30 minutes in water. Pulse with food processor. Add remaining ingredients.

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

Roasted Asparagus

Source: Martha Stewart

This is my favorite way to prepare fresh asparagus.

Simply place the asparagus on a cookie sheet, drizzle with olive oil, toss a bit, sprinkle with sea salt and freshly ground pepper, then roast for approximately 15 minutes at 425 degrees. Yum!!!
Here's the link to the recipe:
http://www.marthastewart.com/recipe/roasted-asparagus-spears

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