Today it’s all about spinach recipes your family will love. Have you tried growing spinach before? It’s really easy to grow and you can harvest for weeks. I will give tips on growing spinach below. When I was growing up my mom used to cook spinach. I must confess I didn’t like it very much.
Yes, she tried to spruce it up with lemon, as I remember. Nope, I still didn’t like it. Then, I was introduced to so many spinach recipes that are unbelievably delicious. It was a game changer, I started growing spinach every year.
Strawberry Spinach Salad
- One bag of spinach or salad greens (your choice, any size)
- 6 pieces of thick bacon (cooked, drained and crumbled)
- 1/4 cup chopped cashews or sliced almonds
- 1/4 cup craisins
- 1/4 chopped red onion
- 8-10 ounces of sliced fresh strawberries
- Combine the ingredients above in a salad bowl. Prepare salad dressing below.
- 1 cup mayonnaise
- 1/4 cup milk
- 1/8 cup of your favorite balsamic vinegar (strawberry is good for this salad)
- 1/8 cup sugar
- 1 tablespoon strawberry jam
Use a blender to mix the ingredients for the dressing. Chill the dressing and pour it over the salad just before serving.
These are really easy to make and take to brunch or neighborhood get-togethers. You can eat them cold or hot.
- 2 Cans Crescent Rolls (8 oz. each-8 rolls each)
- 1- 8 -ounce Cream cheese-softened
- 3 Eggs
- 1- 9 ounce Frozen spinach (uncooked and drained)
- ¼ Cup chopped onion
- 1-1/2 Cup shredded Mozzarella
- Salt and Pepper to taste
Spray the muffin tins with your favorite vegetable spray and then place a crescent triangle in the muffin cup starting at the bottom and making part of it go up the sides as much as you can to make a cup to fill with egg mixture. In a bowl beat the eggs, add the cream cheese, onions, spinach, and cheese. Salt and pepper to taste. Fill the muffin cups, be careful not to overfill them.
Bake at 350 degrees for 17-22 minutes. Please do the toothpick or knife test to make sure they are done. This makes 16 muffin cups. Remove from muffin tin and serve. They are good cold the next day as well! Plus another bonus these quiches freeze very well!
Spinach And Artichoke Dip
This is a really easy dip to make to take to parties or for Sunday Brunch!
- 1 9-ounce frozen spinach (thaw and drain the liquid)
- 1 8-ounce package cream cheese (cubed and softened)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons dry parsley
- 1 15-ounce jar marinated artichoke hearts (chopped fine and drained)
- salt & pepper to taste
- 1 cup Parmesan cheese
Combine all of the ingredients in the slow cooker and cook on low for 2-4 hours, or until heated through. Serve with baguette sliced bread.
Oven Baking: Preheat your oven to (350°F)=(176°C). Grease a 9-inch by 13-inch baking pan. Combine all of the ingredients in a bowl and mix thoroughly. Scoop the mixture into the greased pan. Bake for about 20 minutes or until baked through.
Spinach Bowtie Pasta Salad
This recipe makes a huge bowl of salad. It’s great for family reunions, and neighborhood get-togethers. It’s nice because you can stretch the salad with more chicken, pasta, or spinach. Life is good when we can make more salad if extra people show up, right?
- 4 to 6 chicken breasts cooked in the oven drizzled with olive oil. You can also use cans of chicken drained
- 2 packages 16 oz. pasta of choice. I prefer bowtie pasta. Cook as directed on package, rinse with cold water
- Green onions-one bunch sliced
- 1-16- ounce package of spinach washed, stem and tear if desired
- Bell peppers chopped red, green and yellow
- 1/4 cup sesame seeds
- 1/4 cup to 1/2 cup almonds fry the almonds-stir constantly with 2-3 tablespoons sugar
- DRESSING-Mix in a blender
- 3 tablespoons sugar
- 1/3 cup red wine vinegar
- 1/2 cup canola oil
- 1/4 teaspoon of salt and pepper
- 1/3 cup soy sauce
Place all the ingredients (except the dressing) in a very large bowl and cover with homemade dressing. Serve immediately.
My Favorite Spinach Dip
- 16 -ounces sour cream
- 1 cup mayonnaise
- 1- 8-ounce cream cheese softened
- 1-8 ounce chestnuts, drained and chopped
- 1 bunch green onions, chopped fine
- 1.4 -ounce package Knorr Vegetable Recipe Mix
- 1-10 ounce package frozen spinach, thawed and drained
- Bread chunks, or vegetables for dipping
Soften the cream cheese. Drain the spinach, and then press down on the spinach to remove any excess moisture. Then add the mayonnaise, sour cream, green onions, and the dry soup mixture to the bowl of cream cheese, mix well. Add the chopped chestnuts, and mix until smooth. I used an eight-inch round loaf of French bread today because it was cheaper than the sourdough round loaf. It works okay, although I like the sturdier sourdough loaves. You basically cut out the top on an angle, remove some of the bread inside the round loaf, and set it aside.
This recipe is similar to the Knorr package.
Spinach can be grown year-round in several zones. Please check your zip code zone for your area to see if your neighborhood works. Check For Your Zone
Spinach loves a well-drained soil with a pH of 6.5-7.0. Plant the seeds about 4-6 weeks before the last frost in the spring and again 6-8 weeks before the first frost in the fall. Start with organic compost in the soil and with some well-rotted manure. Sow the seeds about 1/2
If you stagger the seeds you will have a crop that keeps on going. When the spinach is ready to harvest cut the spinach leaves 2 inches above ground level. Spinach loves cool weather. Once the weather turns warm the spinach may “bolt,” meaning one of the branches “bolts” above the rest of the plant. Once they start to bolt harvest the entire plant. This is where I buy my seeds: SeedsNow
If you don’t have a garden, think about growing spinach in pots, it’s really easy to grow just about anywhere.
I hope today’s post about spinach recipes gets you excited to plant a few spinach seeds and make a salad with your harvest. Here’s to growing your own food and loving it. Thanks for being prepared for the unexpected. May God bless this world.