Food, Photos and Travel

Saturday, May 16, 2009

2 Spinach Recipes

We've had an abundance of spinach in our recent CSA boxes.

Spinach Pesto Pasta w/ Pine Nuts

1.5c penne pasta
2 1/2c fresh spinach, thoroughly washed and chopped
Olive oil
Toasted pine nuts
Parmesan cheese

1. Boil pasta, drain and set aside. Rinse and dry pan.

2. In food processor add 2 cups of spinach, olive oil (to your liking), salt and pepper. Blend until well chopped.

3. Heat pan and add pesto. Cook for 3-4 minutes to take the rawness out of the garlic.

4. Stir pasta back in. Add remaining 1/2 cup of fresh spinach. Remove from heat and sprinkle with parmesan cheese.

Roasted Butternut Squash and Spinach Curry

Roasted Butternut Squash
1. Slice one small butternut squash in half lengthwise. Scoop out the center and place face up on a cookie sheet. Add some butter and sprinkle with curry powder. I even like to drizzle it with some maple syrup.

2. Roast in the oven for at least 1 hour, or until soft in the center. Allow to cool, and scoop out the contents.

making the curry

2tbs vegetable oil
1/2 finely chopped onions
2tbs ginger-garlic paste
1tbs tomato paste
1/2tbs curry powder
1/4tbs extra hot chilli powder (or cayenne pepper)
1/4tsp cinnamon
1-2c fresh spinach, washed and chopped
roasted butternut squash
heavy cream to taste (I used ~2-3tbs)
salt and pepper

1. In a large, deep skillet heat vegetable oil and add chopped onions. Cook until onions are well browned.

2. Stir in ginger-garlic paste, tomato paste and spices.

3. Add butternut squash and mix and mash all together, adding heavy cream a little bit at a time until all of the ingredients are well incorporated. Heat and stir for 2-3 minutes.

4. Stir in spinach and cook until wilted.


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