Red Goose Gardens

 

When the first planting of spinach is ready for harvest, I have a one track mind for this dark leafy green—salad. When the later harvest roll around, then I start chopping it and tossing it on pizzas, into pasta dishes, quiches and other egg dishes.

 

Soba With Black-Eyed Peas and Spinach

By Martha Rose Shulma,  author of “The Very Best of Recipes for Health.” 

1 cup (6 ounces) black-eyed peas, rinsed 

1 quart water

1 onion, cut in half

3 garlic cloves, minced

A bouquet garni made with a bay leaf, a Parmesan rind and a sprig each of parsley and thyme

Salt to taste

2 tablespoons extra virgin olive oil

1 red bell pepper, cut in small (1/4-inch) dice

1 12-ounce bunch spinach, stemmed and washed, or a 6-ounce bag of baby spinach

Freshly ground pepper

8 ounces soba

Freshly grated Parmesan

 

1.  Combine the black-eyed peas and water in a large saucepan or soup pot and bring to a gentle boil over medium-high heat. Skim off any foam, then add the onion, 2 of the minced garlic cloves, the bouquet garni and salt to taste. Reduce the heat to low, cover and simmer 40 minutes, or until the beans are thoroughly tender but intact. Taste the broth and adjust salt. Remove the onion and bouquet garni and discard.

 

2.  Fill a large pot two-thirds of the way full with water (soba will bubble up, and if you fill the pot too full the foamy water will overflow) and bring to a boil.

 

 3.  Meanwhile, heat the olive oil over medium heat in a large, heavy skillet and add the red pepper. Cook, stirring often, until it is just tender, 3 to 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans with their liquid to the pan and bring to a boil. Boil over medium-high heat until the broth reduces a bit, and stir in the spinach. Stir just until it is wilted, and remove the pan from the heat. Add salt and freshly ground pepper to taste.

 

4.  When the soba water comes to a boil, add salt to taste and the soba. Let the water bubble up until it is just about to reach the top of the pot, then turn the heat down to low so that the water retreats. Turn the heat up again and let the water come back up, then turn the heat back down. Repeat one more time. The soba should be cooked by the end of the third round. If it is not, repeat one more time. Drain and toss with the bean and spinach mixture, either in the pan or in a wide bowl. Serve with freshly grated Parmesan.

5.  Advance preparation: The black-eyed peas can be cooked ahead through Step 1 up to 4 days ahead and stored in the refrigerator.

 

Spinach Risotto (serves 4)
Recipe by Lou from the "Living Lou" cooking blog.

 
1 cup Arborio rice
1 small onion, finely chopped or grated
2 tbsp olive oil
1/2 cup dry white wine
3-4 cups warm water*
1/2 cup Parmesan cheese
1 bunch fresh spinach, 8-10 oz chopped
salt & (lots of) pepper to taste

* I used water instead of vegetable/chicken stock to keep sodium levels down. Feel free to substitute stock instead, although using water did not hinder the flavors.

1.  In a pot over medium heat bring the water to a simmer, then reduce the heat to low and keep it warm.

2.  Prepare onions and spinach.

3.  In a large pan, heat the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add rice and stir until warm and coated in oil.

4.  Pour in the wine and continue to stir as the rice absorbs the liquid.

5.  When wine is fully absorbed begin adding the liquid. Add in 1 cup at a time, stirring consistently until the water is absorbed. Once water is absorbed, make another addition of water, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside. (3-4 cups worth of liquid.) This entire process should take between 15-18 minutes.

6.  When rice is cooked, remove from heat and add in spinach and Parmesan. Stirring to combine, spinach should wilt from the heat of the rice. Season with salt and pepper to taste. I find a lot of pepper adds a nice touch to this dish.

 

Spinach Stuffed Manicotti

From “Tammy’s Recipes” cooking blog

8 ounces manicotti pasta
9 ounces fresh spinach leaves, coarsely chopped OR 10 ounces frozen spinach, thawed
2 tablespoons butter
1/4 cup chopped onions or sliced green onions
1 clove garlic, minced
2 tablespoons flour
1 1/3 cups milk
1/3 cup chicken broth or water
4 ounces shredded Monterey Jack or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
3/4 cup cottage cheese or ricotta cheese
1/2 cup grated parmesan cheese

1. Cook pasta according to package instructions for al dente. Be careful not to over-cook pasta, or it will break apart when you try to fill it. Drain pasta and rinse with water until cool. Set aside.

2. If using fresh spinach, lightly sauté it in a large skillet, adding just enough water to keep it from sticking. As soon as spinach is wilty, remove to a strainer to drain. If using (thawed) frozen spinach, squeeze out excess water.

3. In a medium size saucepan, sauté onions and garlic in butter. When onions are translucent and tender, add flour and stir to coat. Add milk all at once and whisk until mixture is bubbly and thickened.

4. Add chicken broth and cheese, stirring until cheese is melted. Add salt and pepper; stir. Set sauce aside.

5. In a mixing bowl, combine egg, cottage or ricotta cheese, parmesan cheese, and spinach, stirring well. Using a small spoon, fill the cooked manicotti with 1-2 tablespoons of filling.

6. Lay filled shells in a lightly greased 9x13-inch baking dish. Pour sauce over filled shells.

7. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.

 

EatingWell.com has a bunch of great recipes! Check it out!