WWYD with an entire 1-lb clamshell of baby spinach?

[blissful_maia]

It's on it's way out, and needs to be eaten either today or tomorrow. Normally I use it gradually, in spaghetti sauce, soups, quiches etc. but I think a spinach-based recipe would be best for this much spinach! I only have a tiny amount of room in my freezer, as well (for any larger recipes).

Thanks mamas!

[aprons_and_acorns]

Originally Posted by blissful_maia

It's on it's way out, and needs to be eaten either today or tomorrow. Normally I use it gradually, in spaghetti sauce, soups, quiches etc. but I think a spinach-based recipe would be best for this much spinach! I only have a tiny amount of room in my freezer, as well (for any larger recipes).

Thanks mamas!

I would make a big salad with spicey pecans and bleu cheese and toss it all in a vinaigrette dressing. :

Or make a pizza with spinach, feta and tomatoes.

subbing to see what other ideas folks have . . .

[inkedmamajama]

i would be ultra sneaky and chop it up and make a huge batch of brownies and add the spinach into it!

you cant taste the spinach, but i like to eat the brownies guilt free.

or i would saute it with garlic sesame oil and a small amount of rice wine vinegar.



you can also make lasagna-i would chop it and then put it into a ricotta cheese mixture and layer it in your normal lasagna recipe. yum!

[lil_earthmomma]

I would also make a huge salad! Either a chicken cesear, or a ginger steak salad, or a classic strawberry spinach salad. Yum!!!

If you want to cook it, make spinach pesto! You can freeze what you don't use, and I throw it into all sorts of casseroles and it's good on rice or pasta. :

[aprons_and_acorns]

Originally Posted by lil_earthmomma

If you want to cook it, make spinach pesto!

I've never heard of spinach pesto before. What a great idea.

[quinnsmum]

spinach, red pepper, feta quiche!

[sophiesgrandma]

Saute with olive oil, sliced garlic, sea salt, red pepper flakes and fresh ground black pepper. Oh so good.

Or make spanakopites!!!!

[katiesk]

i would make calzones with spinach, mushrooms and feta - and whatever else...

or lasagna with the spinach mixed with ricotta and pesto

i also freeze bags of spinach and then throw the frozen spinach into spaghetti sauce or quiche or whatever.

[Princess ConsuelaB]

Definitely spanokopita: or pizza.

Maybe spinach slaw, that would use up a bunch.(5 cups shredded spinach, 5 cups shredded red and/or green cabbage + dressing of: 1/2 cup mayo, 1/8 cup honey, garlic powder salt and pepper)

[4Blessings]

We are dairy/egg free so I saute the spinach and make "lasagna" by layering noodles, sauted spinach, and homemade sauce. Sometimes we add turkey Italian sausage too.

[cristeen]

First things first... cook it up, then it will keep several days in the fridge, and you don't have to use it all at once. Then you can make spinach dip, quiche florentine, add it to sauces, or anything that calls for cooked spinach, or you can portion it and freeze it.

Fresh, I love it stirred into hot soup or pasta - just enough to wilt it, not enough to make it mushy. I could never get through a full pound of it as salad though.

Allthough I'm loving the sound of that spinach pesto.

[lil_earthmomma]

I'm kind of a spinach addict. It goes in almost everything I could, and I eat it as a salad and in green smoothies daily!

My spinach pesto recipe:
2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 – 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge.)

Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.

I like to add a bit of parmesan cheese when I add the pesto to the pasta/raveloli/rice/potatoes etc.

Yields about 1 Cup.


:

The nice thing about pesto is you can make any substitution you can think of. No walnuts? Try pecans, or pine nuts, or cashews! No basil? Try fresh thyme, or rosemary or any other herb you love! Pesto rocks!!!

[ashleyhaugh]

ive been sauteeing spinach and onions, and then putting it on tortillas with scrambled eggs in the morning

[greenmansions]

I would make pasta, add some olive oil, salt, lemon juice, garlic and stir the spinach into the hot pasta to wilt it. You can add cooked shrimp or chicken, ham or bacon or prosciutto, olives, capers, tomatoes, whatever you like with it. Parmesan grated on top. Yum.

[EdnaMarie]

Originally Posted by sophiesgrandma

Saute with olive oil, sliced garlic, sea salt, red pepper flakes and fresh ground black pepper. Oh so good.

Or make spanakopites!!!!

That's what I"m doing with mine, but that takes a long time. Tomorrow, right?

[notneb]

Feed the freezer with a couple of spinach lasagnas!

[noobmom]

Saag paneer! Yum, yum. Bittman has a recipe that replaces the paneer (indian cheese, hard to find) with tofu:

http://bitten.blogs.nytimes.com/2009...spinach-sauce/

BTW 1 lb of spinach will sautee down to...nothing. Barely enough as a side dish for my family.

[BedHead]

Whenever I have too much spinach, I steam blanch it and freeze it.

[PatchChild]

Spinach pizza is a favorite. Pile it on the crust, add chicken and olives, then top with cheese. The baby spinach wilts in the oven.

Stir fry very, very quickly and toss with noodles or rice.

Spinach lasagna in the freezer.

[snoodess]

You could make these tasty little spinach cakes

http://www.epicurious.com/recipes/fo...ressing-233528

I've made them a few times and they are so fun and refreshing. Easy to pick up with chopsticks. My kids love them!