Christina Tosch - Spinach Lovers: Celebrate Spinach with 40 Fresh and Frozen Recipes – Every Day of the Month!
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Raw or cooked spinach features in all number of international cuisines, and its the perfect pairing with curries, quiches, smoothies, and pasta.
It is ideal for breakfast, lunch, main meals and more.
Discover 40 tasty ways to serve fresh or frozen spinach including:
Eggs Florentine
Spinach & Fried Egg-Topped Oatmeal
Onion & Spinach Pakoras
Shrimp Wellington
Miso Soup with Spinach and Tofu
Spinach Salad with Pepper Jelly Dressing
Beef Tenderloin Stuffed with Spinach and Walnuts
Chickpea Spinach Burgers
Not only does spinach add flavor to everyday recipes but it also adds texture, color and is amazingly good for your health.
You can easily include spinach in your family meal plans, and whats more, it hardly takes any cooking too! So what are you waiting for? Make spinach a part of your meal times, today.
Christina Tosch: author's other books
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Spinach Lovers
Celebrate Spinach with 40 Fresh and Frozen Recipes Every Day of the Month!
BY
Christina Tosch
Copyright 2019 Christina Tosch
This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing.
The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.
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My sincerest thanks for purchasing my book! As added thanks, you are now eligible to receive a complimentary book sent to your email every week. To get started on this exclusive offer, fill in the box below by entering your email address and start receiving notifications of special promotions. Its not every day you get something for free for doing so little! Free and discounted books are available every day and a reminder will be sent to you so you never have to miss out. Fill in the box below and get started on this amazing offer!
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Table of Contents
Spinach really is a superfood and not only is it a versatile vegetable but it's also remarkably good for you too!
Read on and discover more about this veggie superstar.
Spinach is full of antioxidants including beta carotene and vitamin C
The USA is the worlds second largest spinach producer
National Spinach Day takes place every year on March 26th, followed by Fresh Spinach Day on July 16th, and Spinach Lovers Month in October
Catherine de Medici, queen of France, loved spinach so much that she ate it at every meal. It is thanks to this 16th-century queen, born in Florence, that certain dishes made using spinach are now called Florentine
Arizona, California, and New Jersey are the top spinach producing states
A 2010 study revealed, that thanks to Popeye cartoons, kids ate more veggies!
The 36th president of the United States, Lyndon B. Johnsons favorite veggie? Yes, you guessed it, spinach
From soups to salad, pancakes to pizza, fresh, frozen, canned, raw or cooked spinach, whatever day of the week or month of the year, its time to celebrate this exceptional vegetable.
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These pancakes are vibrant green in color, and what's more, it's all natural; no artificial food coloring needed here!
Servings: 2-3
Total Prep Time: 20mins
Ingredients:
- 1 pound frozen spinach (thawed, drained, chopped)
- 1 medium-size onion (peeled, finely chopped)
- cup parsley (chopped)
- 1 tbsp garlic (peeled, minced)
- 3 large eggs
- 1 tsp sea salt
- tsp freshly ground black pepper
- cup Parmesan cheese (freshly grated)
- 2 tbsp olive oil
Directions:
1. Add the drained spinach along with the onion, parsley, and garlic to a bowl, and with a spatula, combine.
2. In a smaller bowl, whisk the eggs with the sea salt and black pepper.
3. Add the egg mixture and Parmesan cheese to the spinach-garlic mixture, mixing thoroughly to combine.
4. In two large frying pans over moderate to high heat, heat 1 tablespoon of oil. Brush the oil all over the pan to evenly coat.
5. Using an ice cream scoop, scoop out the mixture, gently pressing down, to slightly flatten.
6. Cook until well browned and crisp on both sides, this will take between 6-8 minutes.
7. Drain on kitchen paper and serve.
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Looking for an indulgent and luxurious weekend brunch, then look no further than delicious creamy eggs Florentine.
Servings:
Total Prep Time: 8mins
Ingredients:
- 1 tbsp olive oil
- 1 pound spinach
- cup white wine vinegar
- 8 medium-size eggs
- 4 English muffins (split)
- Butter
- Nutmeg (freshly grated, to garnish)
- Hollandaise Sauce:
- 8 ounces unsalted butter
- 4 large egg yolks
- 1 tsp tarragon vinegar
- Pinch salt
- 2 tsp cold water
- fresh lemon (seeded)
- Cayenne pepper
Directions:
1. Heat a pan until very hot. Add a splash of oil to the pan followed by the spinach.
2. Using kitchen tongs, turn the spinach over for 1-2 minutes, until it wilts. Take care not to over-cook.
3. Transfer the spinach to a colander and using the back of a spoon gently squeeze out any excess liquid.
4. Return the spinach to the pan and evenly divide into 4 portions. Cover with a lid to keep warm.
5. Preheat the grill.
6. Next, poach the eggs. Add the vinegar to a pan of boiling water. When the water is simmering, one at a time crack the eggs into the pan, while taking care not to break the yolks.
7. Poach the eggs until the whites set, and the yolks are runny, this will take 3 minutes.
8. In the meantime, toast the muffins on the preheated grill. Lightly butter and place on warm dinner plates.
9. Place a portion of spinach on each toasted muffin half and place under the grill to keep warm.
10. Once the eggs are sufficiently poached, using a slotted spoon lift them out of the water, and gently pat dry with kitchen paper towel. Place an egg on each muffin half.
11. To prepare the hollandaise sauce: Over low heat, melt the butter. Using a ladle remove the clarified butter and transfer it to a warm place. Leave the milky residue remaining in the pan and discard the residue.
12. Add the egg yolks to a stainless steel mixing bowl along with the vinegar, salt, and water and whisk for 2-3 minutes.
13. Set the bowl over a pan of simmering water.
14. Continue to whisk the egg yolk mixture until pale, fluffy and thickened.
15. Take the pan of simmering water off the heat and gradually whisk in the clarified butter.
16. Squeeze in the juice of a lemon, and season with a dash of cayenne.
17. Pour the sauce over the poached eggs and serve with a sprinkling of nutmeg.
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