Tag Archives: spinach

Summer Basket and Weekly Meal Plan

This Week’s Basket from Milk and Honey Organics Included Celery, Kiwi, Valencia Oranges, South Carolina Peaches, Local Green Bell Peppers, Flavorosa Pluots, Spinach, White Corn, Hurricane Creek Red Oak Lettuce, Parisi Farms Tomatoes, Parisi Farms Potato Medley and Parisi Farms Marketmore Cucumbers. What a beautiful summer basket!!

Weekly Menu Plan:

New Recipes: (others can be found on M&H’s Recipes Archive Page)

  • Fruit, Cheese and Herb Skewers (instead of skewers, I layer them in a large mouth mason jar and drizzle with a mixture of 1 Tbsp. balsamic vinegar + 2 Tbsp. granulated sugar – it’s faster and has a fun tangy sweetness!)
  • Green Pepper Egg Rings with Tomatoes
  • Giada’s Spinach Lasagna Rolls
  • Cream Cheese Dill Spread (for Cucumber Sandwiches and/or Veggie Dip): combine 2 blocks of cream cheese with 1/2 c. mayonnaise and 1/2 c. sour cream; add 1 Tbsp. dried dill (or 2 Tbsp. fresh), 1 tsp. garlic powder, 1 tsp. onion powder, 1/4 tsp. salt and 1/8 tsp. pepper. Peel cucumbers and slice thin for sandwiches.
  • Chicken Satay
  • Thai Cucumber Salad (add cooked and chilled rice noodles to salad, if desired, or serve rice noodles hot on the side)
  • “Compost Pizza”
Advertisements

Weekly Basket and Meal Plan

We were out of town for my brother’s wedding in New York last week (hence, no meal plan on the blog). It was fun, but we are glad to be home.

This Week’s Basket from Milk and Honey Organics Included Parisi Farms Curly Kale, Parisi Farms Red/White Creamy Potatoes, Tomatoes from Kem at Chef’s Greenhouse, Texas Jumbo Sweet Onions, Red D’Anjou Pears, Star Ruby Red Grapefruit, Kiwifruit, Bananas (oops, they didn’t make it into the picture), Carrots, Broccoli, Crimini Mushrooms and Baby Spinach.

This Week’s Menu (via PepperPlate.com):

Note: All recipes from this week’s menu can be found on M&H’s blog’s Recipes Archive page.

Spring Produce Basket and Weekly Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Baby Spinach, Broccoli, Star Ruby (red) Grapefruit, Yukon Gold Potatoes, Curly Parsley, Cameo Apples, Peaches, Hurricane Creek’s Bibb Lettuce, Chef’s Greenhouse Tomatoes, Parisi Onion Mix, and Parisi Beets with Greens. Some baskets also included Kiwi.

This Week’s Menu Plan (via PepperPlate.com):
 Recipes from This Week’s Meal Plan:

Weekly Basket and Meal Plan

This Week’s Basket (from Milk and Honey Organics) Included: Honeycrisp Apples, D’Anjou Pears, Ruby Grapefruit, Tangelos, Red Onions, Silver Dollar Mushrooms, Local Collards, Baby Spinach, Russet Potatoes, Carrots, Broccoli, and Hurricane Creek Tomatoes (and for Fruit Baskets Only: Starfruit).

This Week’s Meal Plan:

Recipes from This Week’s Meal Plan:

Bon Appetit!

A Smoothie for Dinner!

After getting caught in the rain in the middle of mowing the lawn tonight, I came in and took a fast shower and then came downstairs to figure out dinner. Bryan’s sleep schedule got thrown off over the holiday, so he had a hard time falling asleep this morning (which means I’m letting him sleep and eating dinner alone).

I felt like something cool and refreshing, and knew I needed to get a few more fruits and veggies in, so this is what I came up with (and, boy, was it good!):

  • 1 frozen organic banana
  • 2 1/2c. frozen organic spinach (loose leaf, not packed)
  • 1 1/2 c. fresh blueberries (picked by my sister’s neighbor girl)
  • 1 to 1 1/2 c. organic milk
  • 1/2 c. sweetened coconut flakes
  • 1/8 tsp. of cinnamon
  • dash of cayenne pepper
  • 1/2 c. of nutty granola (on top, if desired)
Add all ingredients except the granola to a blender and liquify until smooth. Top with granola and enjoy! Serves 1 meal portion (or 2 smaller portions). The cayenne and cinnamon give it a nice little kick on the finish. 

Recipe: Moroccan Couscous with Sweet & Spicy Chicken and Garlic Spinach

Sweet & Spicy Chicken: Melt butter over medium high heat; season chicken; sear in skillet 3 minutes on each side (till browned), then cover and cook for 15-20 minutes (until juices run clear).

Garlic Spinach: Melt butter of medium heat, add garlic and spinach, season and sautee 3-5 minutes, just until spinach is wilted. Serve as a side dish, or fold into finished couscous (recipe below).

  • 2 c. spinach
  • 1 Tbsp. butter
  • ½ tsp. prepared garlic
  • salt & pepper, to taste

Moroccan Couscous: bring water, couscous, and bouillon to boil; reduce heat and cook for 8-10 minutes; add rest of ingredients and warm through.

  • 1 c. uncooked couscous
  • 1 ¼ c. water
  • 1 chicken bouillon cube
  • Cinnamon – ½ tsp.
  • Ginger – ½ tsp. grated ginger root (or a pinch of ground ginger)
  • Lemon Zest – zest of ½ lemon
  • Garlic – ½ tsp. prepared
  • Apricot – 6 dried halves, chopped
  • Golden raisins – ¼ c.
  • ¼ c. slivered almonds
  • 2  Tbsp. fresh cilantro, chopped
  • Salt & pepper, to taste

Recipe: Spinach Bacon Mushroom Quiche

Ingredients:

  • 5 oz. (or 1/2 bag) of frozen chopped organic spinach
  • 5 oz. (or 1/2 bag) of frozen mixed organic mushrooms
  • 1/2 lb. all-natural bacon (2 slices whole for decoration on top of the quiche; cut the rest into small pieces with kitchen shears before frying)
  • 4 all-natural large eggs
  • 2 c. organic 2% milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1 1/4 c. shredded Farmer’s cheese (or your favorite cheese: Swiss, Cheddar or Mozzarella would also be good)
  • 1/2 recipe of perfect, flaky pie crust (find recipe here)

Instructions:

  1. Make dough. You make this ahead and chill it if you want, then roll it out when you’re ready to bake. I had 1/2 recipe left from making my chicken pot pie earlier this week, so I pulled that out of the fridge and cut it in half. I rolled out 1/2 into a 10″ round for my 9″ pie plate. Then I took the last portion and divided it into 6 equal parts, rolled them into little balls, and flattened out into about 3″ circles. I put these into a 6 muffin baking dish. (You can do this while your bacon fries, as long as you don’t have the heat up too high where it cooks too quickly.) No need to grease your pans! There’s enough grease in the dough that it won’t stick!
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Thaw spinach and mushrooms. Squeeze out excess water (I used a paper towel and strainer for this; you could use cheesecloth if you have it around).
  4. Meanwhile, cook bacon over medium heat. Don’t get it too crispy, since it will be cooked a little more as the quiche bakes. Drain on paper towel lined plate.
  5. Shred cheese (or your favorite cheese: swiss, mozzarella, or cheddar would also be nice).
  6. Whisk milk, eggs, salt, pepper, and thyme together.
  7. Assemble and bake:
  • Combine spinach, mushrooms, bacon, and cheese and disperse in each pie shell.

Shells with spinach, bacon, mushroom, and cheese (egg mixture to the side)

A Closer Look at the Filling

  • Pour egg mixture over top.

Ready for the oven!

  • Just before baking, place 2 whole pieces of bacon in a criss-cross on top of quiche.
  • Bake at 350F. The muffin pan took about 40 minutes, where as the larger quiche took 50-60 minutes. (I started the timer at 30 minutes and kept adding 5 minutes until the tops were golden brown.)

Finished Products!

  • Let cool slightly before eating.

Spinach Bacon Mushroom Quiche

I served mine with coffee, fresh strawberries and blueberries. Yum!

Waiting on the coffee... 3 place settings because my brother is in town for the weekend (he was shocked when I brought him breakfast in bed)!

Breakfast is served! My sister gave me these adorable antique tea services, perfect for today!

Bon Appetit!

A Beautiful Ending: Spinach Garlic Omelet with Dill Havarti

I got off work early for my long Easter weekend, so I went antiquing with Bryan’s mom. Then we came back to her place for a wonderful cup of Gevalia Cafe Sperl coffee.

I came home and went on a 2.5 mile walk with my good friend Jan. We’ve been working out together for over a year now and I don’t think I’d be able to stay on track without her.

Then I made a delicious Spinach Garlic Omelet with Dill Havarti.

Spinach Garlic Omelet with Dill Havarti

Cook spinach according to package instructions. I used Cascadian Farm Organic Chopped Spinach. Drain and reserve 1/2 c. for omelet. Save the rest for another dish. Saute 1 clove minced garlic in 1 Tbsp. butter (or olive oil) on Medium low heat. Add 3 beaten eggs, and don’t touch. After several minutes, top with cheese and spinach. Gently fold in half, and continue to cook for 3-4 minutes, covered. Serve hot. I served mine with a homemade sourdough roll.

A nice hot bath, some relaxing music, and a good night’s sleep await. Tomorrow will be a busy day, planting blueberry plants, meeting with a jewelry client, a good workout, Good Friday service, and a movie with a friend. Good night!

My First Garden (Mar. 15, 2010)

Well, this Saturday was supposed to rain, but instead, it was a beautiful day! A few weeks ago, I built two 4′ square raised boxes. I bought 8 – 8′ x 2″ x 6″ decking boards and cut each one in half (making sure they were the same lengths, as the boards aren’t exactly 8′ even). Yes, I used a power saw and drill all by myself (after Bryan showed me where the safety on the saw was, that is)! I also bought 2 fence stakes and cut each one in 4 pieces to secure the corners of the boxes. After I finished the boxes, I called my mom to tell her what I was working on. Her first question was, “You didn’t use pressure treated lumber, did you?” My response (after my heart sank a little): “Uh, yeah, I think so, why?” She told me she didn’t think you were supposed to use pressure treated wood because it affected the soil, leaching chemicals into your plants. Well, I did a little research and turns out she was right, up until 2005! In 2005, they passed a law that removed one of three chemicals from the pressure treating process. That chemical: arsenic! So, now it’s safe to use pressure treated lumber around your garden. Phew! I was not looking forward to starting over.

Here’s a picture of one of the boxes:

I placed them in a sunny spot in my backyard. I dug out the grass and drug it to a spot that needed filled in. Then I mixed in several bags of topsoil and organic compost. I let that sit for a couple weeks, and then planted potatoes, leeks, 4 types of lettuce, spinach, cabbage, thyme, parsley, broccoli and cauliflower. I told my nephew Isaac it was a salad in the ground.

Here’s the finished product:

I still need to dig out the grass in the second box for my summer vegetables. I plan on planting tomatoes, squash, carrots, and maybe a few other things. I gave them a good watering today. Can’t wait till I eat a full salad out of nothing but my own garden vegetables.

Mar. 23, 2010: From the Inside Out said…”YUMMMM!! 😀 I actually am looking into square foot gardening….but of course since we’re renting, I have to make them moveable….http://www.squarefootgardening.com/”

Getting My Smoothie On! (Mar. 4, 2010)

Yields 4 servings.
Blend the following:
2 c. fresh spinach
1 c. plain low fat yogurt
1 c. cranberry juice
1 frozen banana (roughly chopped)
1/2 c. pineapple
1/2 c. frozen blackberries
1/3 c. frozen raspberries
1/3 c. frozen blueberries
12 baby carrots (roughly chopped)
1/4 c. sliced almonds
2 Tbsp. flaxseed
3 Tbsp. agave nectar (or honey)

So good! I make my smoothies the night before and just give them a
shake the next morning so I can drink one on the way to work. I know
veggies in the drink sound weird, but they totally hide under the
berry flavor and give you extra vitamins and minerals!

Bon Appetit!

For those interested in the nutritional info, check it out on my SparkPeople page (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=976448).

You can also add 8 dried plums (prunes) to this for a little extra sweetness. If you do, that’s an extra 40 calories/0 fat/11 g carb/.4g protein per serving.