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- fresh spinach, blanched or lightly steamed
- sea salt & freshly ground pepper
- grated goat Gouda or other cheese of your choice
Preheat oven to 350F. Place spinach in oven-proof bowls, and season with sea salt and pepper. Add grated cheese and crack eggs on top. Bake for 15 to 20 minutes, depending on how you like your eggs (they’ll be a little more done than they look–these yolks are firm and not at all runny, despite their glossiness and color). Serve with toast.
I used all that pretty fresh spinach from the P.H.E.L.P.S. mk1 to make this tuna and white bean salad based on a recipe from Donna Hay’s New Food Fast. She uses lime juice in place of the rice vinegar for the dressing (I would have too, but I was out of limes–the rice vinegar added a nice sweetness, so I’ll probably do it this way again).
- fresh spinach
- grape tomatoes
- 1 cucumber, chopped
- 1 can white beans, drained and rinsed
- 2 cans tuna in olive oil (Use the good stuff, and do not under any circumstances be tempted to use tuna in water. The less said about that abomination the better.)
- 1/4 cup chopped fresh parsley
- 2 Tbs rive vinegar or lime juice
- 2 Tbs olive oil
- fresh ground pepper to taste (I like fresh white pepper; YMMV)
Arrange spinach on two plates. Top with tomatoes, cucumbers, tuna, and white beans. Sprinkle chopped parsley on top. Mix Vinegar (or lime) with olive oil and pepper; drizzle over salads.
Spinach with Grape Tomatoes and Cannelini
• 1 bag prewashed baby spinach
• 1 pint grape tomatoes
• 1 can canellini beans
• 1 clove garlic, minced
• 1 lemon
• Olive oil for sauteeing
Heat olive oil in large nonstick skillet over medium-high heat. Add garlic, sautee briefly, then add spinach. As spinach starts to wilt, add tomatoes and beans. Continue sautéing until spinach is wilted and beans and tomatoes are heated through. Remove from heat and squeeze lemon over the vegetable mixture.