Spring is beautiful not only the color and the abundance of warm weather, but useful seasonal plants, one of koeriksen. It is sold all year round, but peak season is late March and may. This means that shelves filled with bunches of this luscious greenery, and you need recipes to enjoy the taste and benefits of spinach.
Most often found in spinach salads, but you can use it anywhere, for example, sauté garlic, add in shakshuka and even bake the cupcakes. In addition, do not forget that it is rich in vitamins A and C and a good source of potassium, calcium and iron. Regardless of whether you are a fan of this green plant, or only acquainted with its taste, these 5 ways of cooking spinach for sure will be useful.
Peppers stuffed with beans, meat and spinach
Ingredients
- 6 cloves of garlic
- 1/2 Cup fresh Basil leaves
- 1 1/2 cups tomato sauce
- 1 tablespoon dried oregano
- 1 tablespoon Italian herbs
- 2 teaspoons olive oil
- 450 g lean Turkey meat
- 1 medium yellow onion, diced
- 1 Bank of canned white beans
- 3 cups fresh spinach
- 1 Cup cooked brown rice
- Salt and black pepper, to taste
- 6 medium or large green or red peppers
- 150 g cheese burrata or mozzarella
Method of preparation
- In a blender or food processor mix 1 1/4 Cup of tomato sauce, garlic cloves and Basil. Blend for 1-2 minutes until tender. Set aside.
- Preheat the oven to 180 degrees.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and the Turkey. Cook for 6-8 minutes or until until cooked Turkey. Add cooked in a blender with tomato sauce, oregano, Italian herbs and spinach. Cook over medium heat for 10-15 minutes, stirring occasionally. After you have finished cooking, add the beans and rice, and tacgnol and pepper to taste.
- While the Turkey and sauce are cooked, you can cook the pepper. Cut tops of peppers and remove insides and seeds. Rinse the peppers and place next to each other in a greased baking dish.
- Fill each pepper with Turkey mixture. Add a spoonful of the remaining sauce on top of each pepper and sprinkle some cheese burrata.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes, or until the peppers are soft.
Gluten-free spinach muffins
Ingredients
- Cooking spray or silicone molds
- 2 1/4 cups whole gluten-free flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 cups spinach
- 2/3 Cup coconut sugar
- 1/2 Cup unsweetened almond milk
- 1/4 Cup coconut oil, melted
- 1/4 Cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon Apple cider vinegar
- 1 medium banana, mashed
Method of preparation
- Preheat the oven to 220 C. Prepare 12 silicone molds for muffins.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
- In a blender grind spinach, sugar, milk, oil, applesauce, vanilla and vinegar.
- Add spinach mixture and mashed banana to the flour. Whisk all the ingredients together. Pour batter evenly into each mold, leaving about 1/4 of forms free.
- Bake for 5 minutes, then reduce heat to 180 C. Bake for 25-27 minutes, until a toothpick inserted into a muffin is clean. Remove the muffins and let them cool for 10 minutes.
Vegetarian meatballs with spinach
Ingredients
- 400 g baby spinach or 250g frozen cooked spinach, thawed
- 2/3 Cup soft feta cheese
- 1 tablespoon dried herbs
- 1 egg
- 1/2 Cup oatmeal or breadcrumbs
- 280 g of dry spaghetti (gluten free if necessary)
- 2 tablespoons unsalted butter or olive oil
- 2 tablespoons soy sauce or tamari
- 1 medium zucchini, chopped
- 150 g cherry tomatoes, cut in half
- Fresh ground pepper
Method of preparation
- If you are using fresh baby spinach, add it to a large pot with a small amount of water. Cook on medium heat under the lid to wilt, 3 to 5 minutes, then rinse under cold running water. Squeeze all the water out of the spinach over the sink, then roughly chop and set aside. (Using frozen spinach helps to reduce the time of preparation).
- In a medium bowl mix feta, dried herbs, black pepper, eggs and oatmeal or breadcrumbs. Add chopped spinach, then spoon a tablespoon of mixture and make a ball. You should have about 20 balls. You can place them on a baking sheet, lined with parchment paper, and bake in the oven preheated to 180 C for 20-25 minutes, or fry them on medium heat in two batches until Golden brown on both sides, 3 to 5 minutes.
- Cook the pasta, then strain them.
- Return the pasta to the pan, add the oil, soy sauce or tamari, and chopped zucchini. Garnish with halved cherry tomatoes and serve with spinach and meatballs.
Green shakshouka
Ingredients
- 2 roasted green chili peppers.
- 1/3 Cup olive oil
- 1 onion, thinly sliced
- 6 cups baby spinach, washed
- 2 cloves of garlic, peeled and crushed
- 1/2 Cup green onions, thinly sliced
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- Marsaili pink salt
- Freshly ground black pepper
- 1/2 Cup cilantro
- 4 eggs
- Radish, cilantro and sliced avocado for serving
Method of preparation
- In a deep frying pan cook the onion until translucent in butter. Add the garlic, spinach, green onion, spices and chilli. Cook for five minutes. Half mixture of dilute 1/4 Cup of water. Add the mixture back to the undiluted blend. Add salt and pepper to taste.
- Divide the cooked spinach mixture between four ovenproof dishes. Create small holes in the middle of each dish (as in a bird’s nest) and put back the egg. Bake at 180 degrees for 20 minutes or until until the egg turns white. Serve warm with cilantro, gluten-free toast, radishes and avocado. Enjoy!
The salad of Farro with spinach, grapefruit and goat cheese
Ingredients
- 1 medium grapefruit
- 1 tablespoon olive oil
- Salt
- Pepper
- 2 cups of baby spinach
- 2/3 Cup cooked spelt (a grain, a kind of wheat)
- 80 g of goat cheese
Method of preparation
- Remove the peel and remove the pith from grapefruit.
- Working over a bowl, separate the grapefruit segments. Squeeze the remaining juice into the bowl. Put the slices into another bowl and set aside.
- Add the olive oil into the juice, and season with salt and pepper and shake vigorously to make a dressing.
- Add the spinach, spelt and grapefruit segments and stir. Will petrusite goat cheese.