6 ounce) tubs Organics brand fresh baby spinach in large soup pot over
In a medium skillet, cook chicken in olive oil until brown;remove from skillet and cut into 1/2-inch strips.
Add bacon cubes to skillet and cook over medium heat for 2 minutes or until crisp; reduce heat to low and add vinaigrette dressing to bacon, cook, stirring for 30 seconds.
Place baby spinach in a large bowl; pour dressing over the baby spinach and toss well; add the chicken strips and cooked egg.
Serve immediately.
Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
Add ravioli; reduce to simmer; cook gently 4 minutes.
Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
Season to taste with salt and freshly ground black pepper.
Serve bowls and sprinkle with Freshly grated Parmesan Cheese.
minutes.
Add the fresh baby spinach and sliced green onions and
R FRESH ITALIAN
ook another five minutes. If using fresh spinach, only cook for two minutes
ashed potatoes.
Next add Baby Spinach and fresh Goat cheese to the
alad spinner to rinse the baby spinach thoroughy. Remove as much moisture
add spinach to the sauce.
I end up using about 1
n pan and add the fresh baby spinach. Cook for a few moments
serving platter with the fresh baby spinach leaves; arrange slices of tomato
Beat the eggs and set aside for step 7.
Heat the oil and butter in a large heavy skillet over medium heat.
When the butter has melted, add the ground beef and cook, stirring occasionally, until browned and crumbly.
Add the onion and garlic and cook until the onion is tender but not browned.
Stir in the spinach, basil, oregano and nutmeg.
If using fresh spinach, cook until the spinach wilts.
Add the beaten eggs to the beef/spinach mixture and cook until the eggs are set, about 3 minutes.
Add salt and pepper to taste.
ogether. Simmer for 3 minutes using a spoon to pot water
Place the dressing ingredients in a blender and puree until smooth.
In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.
emon juice. Gently fold in baby spinach. Add just enough olive oil
heese with about half the fresh spinach.
Turn heat to low
Wash the baby spinach leaves, then steam in the
ice it.
Finely chop baby spinach leaves to fill 2/3
sprinkle a few leaves of baby spinach on top of soup mix
Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
Divide the salad among 4 plates.
Shave the cheese in wide sheets over each salad with a vegetable peeler.
Season with salt and pepper and serve.