Spinach goes well with all kinds of foods. It’s also a green that is easy to find year-round. As Martha Rose Shulman writes in this week’s Recipes for Health:
Spinach has remained a part of my holiday ritual. I love the convenience of bagged spinach, but I prefer the richness of the lush bunches I get at the farmers’ market. I don’t mind stemming and washing it, but if you are pressed for time the bagged spinach is a godsend, especially if you live in a cold climate and don’t have access to farmers’ market spinach in December.
Below are five new ways to add spinach to your meal. And for more spinach recipes, see “Making Spinach the Star of the Meal.”
Spinach and Millet Timbale With Tomato Sauce
A timbale is a molded custard, somewhat similar to a quiche without a crust.
Garlic Soup With Spinach
A quick and easy soup that is a great way to use any leftover turkey stock from Thanksgiving.
Penne With Mushroom Ragout and Spinach
This is a delicious meal no matter what variety of mushrooms you have on hand.
Spinach Gnocchi
A considerably lighter version of the classic gnocchi made with spinach and ricotta.
Spinach, Sardine and Rice Gratin
This classic Provençal gratin is a good way to work fish that is high in omega-3s into your diet.
Well: Spinach Recipes for Health
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Well: Spinach Recipes for Health
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Well: Spinach Recipes for Health
