SPINACH

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.

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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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