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Spinach Salad with Hot Bacon Mustard Vinaigrette and Candied Walnuts

Makes 2 entree salads

Ingredients

• 2 eggs soft poached (read how to poach an egg here)
• 1/2 Granny Smith apple thinly sliced
• 1/2 cup walnuts chopped
• 1 tbsp butter
• 1 tbsp brown sugar
• 1/2 cup goat cheese crumbled
• 1/2 small red onion sliced in thin rings
• 2 Roma tomatoes sliced into wedges
• 4-5 cups baby spinach
• 1/4 cup thick croutons
• 1/2 cup Hot Bacon Vinaigrette

Hot Bacon Vinaigrette:

• 2 cups apple cider vinegar
• 1/2 cup red wine
• 1/2 pkg bacon about 8 slices
• 1 cup diced red onion
• 1 tbsp fresh thyme chopped
• 2 tbsp minced garlic
• 1 tbsp Worcestershire
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1/4 cup dry mustard
• 1 tbsp cracked black pepper
• 1 tbsp kosher salt
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

• For the vinaigrette: bring all ingredients together in a deep saucepan to a boil.
• In a small bowl, make a slurry by whisking together cornstarch and 1/4 cup water and slowly whisking into vinaigrette to thicken.
• Serve dressing warm and keep leftovers in a covered container in the fridge.
• To make candied walnuts: in a skillet melt butter and mix in brown sugar.
• Add walnuts and cook over medium, stirring for a couple minutes until toasted and coated. Remove from heat.
• To plate salad: place a few handfuls of spinach on a plate (about 2 cups). Top with a sprinkling of walnuts, cheese, croutons, sliced onions, 4 wedges of tomato, and about 5 thin slices of apple on the side.
• Top with a poached egg in the center and drizzle on the Hot Bacon Vinaigrette.
• Serve immediately.

Notes

Recipe adapted from Pot Roast and Pinot.

 

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Spaghetti Squash and Spinach Casserole

Ingredients

• 5 1/2 to 6 cups cooked spaghetti squash from about 1 large
• 2 tbsp. butter
• 1/2 yellow onion minced
• 1/4 cup flour
• 2 cups milk or half & half
• 1 cup chicken broth or use vegetable broth
• 8 oz 2 cups Italian blend shredded cheese
• 10 oz pkg frozen chopped spinach cooked and drained (or 4 cups chopped fresh spinach)
• 2-4 tbsp grated parmesan
• 2 cloves garlic pressed
• salt/ pepper to taste

Instructions

• Preheat the oven to 375ºF.
• Cut the squash in half lengthwise; remove and discard seeds.
• Bake on a baking sheet until fork tender, about 1 hour.
• Separate the strands of squash with a fork and place in a medium bowl; discard shells.
• Maintain the oven temperature.
• Heat butter in a large saucepan over medium heat.
• Add onions and garlic and cook about 2 minutes.
• Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
• Add milk and chicken broth, turn heat back to medium, and whisk until it comes to a boil and becomes smooth and thick, about 2 minute. Season with salt and pepper.
• Once it becomes thick, remove from heat, add Italian cheese and mix well until cheese is melted.
• Add cooked spaghetti squash and spinach.
• Pour into a baking dish and sprinkle parmesan cheese on top.
• Bake until bubbly and golden 25 to 30 minutes.

Notes

Adapted from www.skinnytaste.com

Finally, stir in chopped spinach and spaghetti squash. Pour into a baking dish.

Top with grated parmesan cheese. As much as you would like. I use about 1/4 cup.

The post Spaghetti Squash and Spinach Casserole appeared first on For the Love of Food.

Ingredients:

•  1 10oz package frozen chopped spinach, thawed and drained
• 1/2 small yellow onion, diced
• 1 clove garlic, pressed/grated
• 1/4 cup butter, melted and slightly cooled
• 1/2 cup mixed Italian cheese, shredded
• 1 cup dry boxed stuffing mix
• 3 eggs, beaten 

Directions:

1.  Preheat oven to 350 degrees.
2. Line 2 baking sheet with parchment paper or Silpat liner.
3. In a large bowl, whisk together eggs, butter, and cheese.
4.  Add onions, garlic, spinach, and stuffing and mix well.
5. Roll into small walnut sized balls and line on the baking sheet.
6. Bake for 20 min until crispy and lightly golden.

The post Game Day Spinach Snackers appeared first on For the Love of Food.

 

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Spinach Feta Puffs

Makes approx 16

Ingredients

• 10 oz pkg frozen chopped spinach thawed and well drained
• 3/4 to 1 cup crumbled feta cheese
• 1/2 cup onion finely chopped
• 2 tbsp fresh parsley chopped
• 1/2 tsp pepper
• optional: 1/8 tsp cayenne pepper
• 3 eggs divided
• 1 tbsp water
• 17 oz pkg frozen puff pastry thawed

Instructions

• In a bowl, mix together spinach, feta cheese, onion, parsley, seasonings, and 2 beaten eggs.
• In a separate bowl, whisk together remaining egg and water; set aside.
• Unfold pastry sheets on a lightly floured surface.
• Roll pasty sheet into a 12 inch square.
• Cut the pastry sheet into sixteen 3 inch squares with a pizza cutter.
• Place one tablespoon spinach mixture in the center of each square.
• Fold squares over filling to form triangles.
• Brush edges with egg mixture; crimp edges with a fork to seal.
• Place on a lightly greased baking sheet.
• Brush tops with remaining egg mixture.
• Bake at 400 degrees for 20 minutes, or until golden.
• Serve warm or at room temp.

Brush tops with remaining egg mixture.

Bake at 400 degrees for 20 minutes, or until golden.

These Spinach Feta Puffs are so addictive I bet you can’t eat just one! 

The post Meatless Monday : Spinach Feta Puffs appeared first on For the Love of Food.

This recipe was my #10 most popular recipe in 2013! View the Top 10 here

Salad Ingredients:

•  4 cups baby spinach leaves
• 2 cups thinly sliced mushrooms (white or baby bella)
• 1/4 cup chopped cooked bacon
• 1/2 cup thinly sliced red onion
• 1/2 cup diced tomato
• Raspberry Vinaigrette (recipe below)

Directions:

1. Mound equal amounts of the spinach on two salad plates.
2. Sprinkle with mushrooms and bacon.
3. Arrange the onion over the top.
4. Sprinkle the tomato around the edge of the salad.
5. Drizzle with the desired amount of Raspberry Vinaigrette.

Raspberry Walnut Vinaigrette Ingredients:

• 1 cup raspberry jam
• 1/4 cup cold water
• 1 tablespoon apple cider vinegar
• 1 teaspoon walnut oil
• salt/pepper, to taste
• 1/4 cup canola oil

Directions:

1. Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well.
2. Add the canola oil slowly, whisking constantly until blended. 
3. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

The post The Melting Pot’s Spinach Mushroom Salad with Raspberry Vinaigrette appeared first on For the Love of Food.

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 Parmesan Creamed Spinach

Makes 4 servings. You can serve in individual ramekins or in a round (or heart like me!) oven proof casserole dish

Ingredients

• 2 tbsp butter
• 10 oz bag frozen chopped spinach thawed
• ½ Vidalia onion minced
• 1 ½ cups low fat or skim milk
• 1 cup shredded Parmesan Cheese plus 2 oz for topping
• Salt and pepper
• 1 tsp nutmeg
• 2 tbsp flour
• ½ cup panko bread crumbs
• Nonstick baking spray
• 1 tbsp Olive oil

Instructions

• Preheat oven to 425 degrees.
• Saute onion with butter in a saucepan until caramelized.
• Add flour, stir and cook for 1 minute.
• Lower heat, whisk in milk and bring to a simmer.
• Stir in spinach, cheese, and seasonings.
• Spray 4 6- 8 oz ramekins with nonstick spray and pour spinach into each.
• For parmesan crisp topping: Mix together 2 oz parmesan cheese, panko bread crumbs, and oilve oil in a bowl.
• Spread on top of each ramekin of spinach, thickly covering the top and pressing down.
• Bake until golden brown and bubbly about 15-20 minutes.

Notes

I also have made this with Philadelphia Creamed Cheese (of course!).

The post My Famous Parmesan Creamed Spinach…for Julia! appeared first on For the Love of Food.