Spinach Soufflé
From The Cook’s Garden Catalogue 2010

1 cup sour cream
½ cup grated parmeggiano cheese
½ cup shredded Swiss cheese
4 large eggs
1 cup cooked and drained spinach
Pinch of nutmeg

Fold first four ingredients together; do not overmix.  Fold spinach and nutmeg in.  Bake at 375ºF, either in four or five individual ramekins or one preferably clear, 6-inch baking dish.  This mixture can also be used for filling an 8-inch shell, as a quiche.  Bake it until risen and light golden brown, for approximately 20 minutes for ramekins or 35 minutes for large soufflé.


Squash and Spinach with Moroccan Spices

From The New Vegan Cookbook by Lorna Sass; passed on to us by CSA member Bernadette Wolfe

1/2 tsp saffron threads

1 Tbsp water

1 1/2 Tbsp coriander seeds

1 1/2 tsp cumin seeds

1/4 tsp ground cinnamon

Pinch of cayenne (depending upon desired heat)

2 Tbsp olive oil

1 large red onion, thinly sliced into rings

1 large yellow onion, thinly sliced into rings

1 1/2 Tbsp fresh ginger, peeled and minced

2 1/2 cups chickpea cooking liquid (if it tastes good), vegetable broth, or water, plus more if needed

1 tsp salt

Freshly ground pepper

10 dried apricots (cut some in half and the others in quarters)

1 1/2 cups cooked chickpeas or 1 15-oz can, drained

2 lbs peeled winter squash, trimmed, seeded, and cut into 1-inch chunks (use kabocha, butternut, buttercup, or other winter squash)

10 oz. spinach, trimmed of thick stems and torn into bits

1 tsp grated lemon zest

1-2 Tbsp freshly squeezed lemon juice

1/3 cup slivered toasted almonds (optional, for garnish)

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