Spinach recipes

BABY SPINACH SALAD (serves 4)
Baby spinach and pears come alive with the rich taste of toasted walnuts and creamy gorgonzola.

4 slices of French bread, cut about 1/4 in. (5 mm) thick on the diagonal

Vinaigrette
2 tbsp. (30 mL) red wine vinegar
1 small shallot, minced
1 tbsp. (15 mL) honey
Pinch each salt & freshly ground pepper
6 tbsp. (90 mL) extra virgin olive oil
Salad
4 cups (1 L) baby spinach
2 cups (500 mL) field or mixed greens
1 ripe small pear, cored & thinly sliced
1/4 cup (60 mL) walnut pieces, toasted
2 oz. (50 g) gorgonzola cheese

1 Whisk vinegar with shallot, honey, salt and pepper. Slowly add oil, whisking continuously until emulsified. Reserve.

2 Preheat oven to 350°F (180°C). Bake bread slices until golden, about 8 minutes. Toss greens with pears and walnuts; divide among 4 plates. Remove bread slices from oven and top with cheese. Lay them over greens and drizzle salad with vinaigrette.

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WHITE BEAN DIP (makes 3 cups)
White beans are used as a base for this Greek-inspired appetizer.

6 oz. (150 g) fresh spinach, stemmed
Pinch salt
1 19-oz. (540-mL) can cannellini or white kidney beans, rinsed & drained
1 14-oz. (398-mL) can artichoke hearts, drained & chopped
1 cup (250 mL) feta cheese, crumbled
1/4 cup (60 mL) red onion, finely chopped
1 roasted red pepper, peeled, seeded & chopped
2 cloves garlic, minced
2 tbsp. (30 mL) fresh dill, finely chopped
2 tbsp. (30 mL) lemon juice
1 tsp. (5 mL) lemon zest
2 tbsp. (30 mL) extra virgin olive oil
2 dashes Tabasco sauce

1 Rinse spinach but don't dry; sauté with salt in large frying pan over medium-high heat until just wilted, about 2 to 3 minutes. Squeeze out liquid.

2 Purée spinach with rest of ingredients in a food processor until smooth. Serve with warm pita bread.

TOMATO SOUP WITH SPINACH (serves 4 to 6)
This soup can be prepared in advance.

4-6 slices French bread, cut about 1 in. (2.5 cm) thick
2 tbsp. (30 mL) extra virgin olive oil
1 medium cooking onion, chopped
1/2 cup (125 mL) carrots, thinly sliced
1/2 cup (125 mL) celery, thinly sliced
2 cloves garlic, minced
1 bay leaf
1 tsp. (5 mL) dried rosemary, crumbled
1/2 tsp. (2 mL) dried thyme
1/2 tsp. (2 mL) red pepper flakes
1/4 cup (60 mL) white wine
1 28-oz. (796-mL) can diced tomatoes, drained
4 cups (1 L) vegetable stock
1 19-oz. (540-mL) can chickpeas, rinsed and drained
4 cups (1 L) spinach, coarsely chopped
2 tbsp. (30 mL) fresh parsley, finely chopped
Pinch granulated sugar
Salt & freshly ground pepper, to taste
1/2 cup (125 mL) freshly grated parmesan

1 Preheat oven to 300°F (150°C). Bake bread on a baking sheet until lightly browned, turning once, 10 to 15 minutes. Remove from oven.

2 Heat oil in a soup pot over medium-high heat. Add onion; sauté, stirring frequently, until it starts to soften, about 5 minutes. Add carrot, celery, garlic, dried herbs and spice; sauté for another 5 minutes. Add wine and cook until liquid evaporates.

3 Add tomatoes, stock and chickpeas to pot and bring to a boil. Reduce heat to medium low, cover and cook for 30 minutes. Just before serving, add spinach, parsley and sugar. Season with salt and pepper.

4 Place a slice of bread in individual bowls; sprinkle with parmesan. Ladle soup over bread and serve.