For the kabobs- Wrap each piece
For the fritters, mix cheeses, egg
lastic wrap and let stand for 5 mins or until the
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
inches in diameter. Bake for 8 to 10 minutes, until
il in nonstick pan or, for extra iron, in a well
epper. Cook on medium-high for a few minutes than lower
cut chicken up into small cubes and place in frying pan.
Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
Cut into smaller pieces when done and set aside.
Slice strawberries and set aside.
slice hard boiled eggs and set aside.
in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
Drizzle the spinach salad dressing or other type of dressing over and enjoy!
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
For Marinara:
Put tomatoes in
Place the spinach in a large bowl.
In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.
Cook the onions untill translucent in the olive oil.
Add garlic and cook for an additional 2 minutes.
Add the Baslamic Vinegar.
Bring to a boil and reduce to 1/2 origional.
Add Spinach leaves and cook untill wilted (2-5 minutes).
Move spinach to serving bowl.
Roast pine nuts over medium heat.
Add pine nuts and dried crainberries to spinach and mix.
Serve warm.
en to 400\u00b0F.
For the meatballs, process the bread
In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
For Dressing, in a 12\" skillet cook bacon until crisp.
Remove bacon; reserving 2 T drippings in skillet.
Crumble bacon; set aside.
Stir vinegar, sugar, and dry mustard into drippings.
Bring to boiling: remove from heat.
Add the spinach mixture.
Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
Transfer to serving dish and top with egg and bacon.
Shred the spinach by hand into a large
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
nd dry the spinach thoroughly and place in a salad bowl.
Wash spinach, discarding stems.
Pat dry on paper towels. Tear and put in bowl.
Add onion and sprinkle with pepper.
Chill. At serving time slowly fry bacon in a skillet until crisp.
Add vinegar, lemon juice, sugar and salt to skillet.
Gradually add spinach, tossing just until leaves are coated and wilted slightly. Place salad in 4 bowls.
Garnish with chopped egg.
br>Bake in the oven for 15 minutes at 200C/400
To make salad: Put pine nuts in microwavable bowl and heat on high 30 seconds. Stir then heat another 30 seconds or until golden brown.
Place spinach in large microwave safe bowl. Cover with plastic wrap and microwave high 1 minute. Toss and microwave another 30 seconds, or until wilted.
To make dressing: Whisk together olive oil, lemon juice, and sugar.
Stir in cheese, raisins and red onion. Season to taste with salt and pepper.
Pour over spinach and toss; sprinkle with pine nuts and serve.