Daily Archives: February 5, 2013

5 Things To Do With: SPINACH

Posted on February 5, 2013 by Holly

I was going to start this post by saying that I am not a huge fan of spinach, but that’s not 100% true. If this website was called into evidence, it would obviously reveal that I do like spinach salad covered in warm bacon dressing. I mean, duh. Also, I don’t think they let you even HAVE a blog these days if you don’t have a recipe for a green smoothie that you endorse, so there is always that. I finally developed a taste for warm spinach in a breakfast casserole and then I branched out to eating it in a dinner appropriate egg dish that, while delicious, is ugly as sin.

(Oh man, Joe’s Special is just so darn ugly. But you all, it has helped me embrace TWO ingredients I don’t normally love – spinach AND mushrooms. WHAT? I’m convinced it’s a Miracle Food. A really ugly Miracle Food.)

Anyway, the fact is though, my brain always defaults to thinking about how I can “hide” the spinach. Maybe you can love a side dish of sauteed spinach, but I have to be honest, it makes me feel like I’m eating wilted grass. I just can. not. abide. So I hide! And now I’ve made a spinach poem. We may be at an all time low here, you all. If you are a hider too (no need to be a poet) here are my 5 favorite ways to get some spinach in your meal without it having to be the main act:

1. Stuff It In A Muffin

Meat and Spinach Muffins (from The Clothes Make The Girl)

This recipe is a gem (as is Mel’s cookbook Well Fed) and I love the novelty of having a muffin that isn’t overly eggy and is packed with a protein/veggie punch.

2. Add It To A Soup

Paleo Stracciatella (from Goddess Lifestyle Plan)

Recently my mom made me a batch of chicken soup and she just happened to throw in spinach because she had some…BRILLIANT! This led me down a rabbit hold of spinach-type soups and I found this recipe for Paleo Stracciatella which looks delicious!

3. Prep A New Pesto

Lemon Thyme Chive Spinach Pesto (from Caveman Connoisseur)

Such a versatile and verdant little change up, right? I can’t wait to try this. I may substitute something for the pecorino, or find some raw parmesan, but regardless this will be making its way on to my menu soon.

4. Change Up Your Chimichurri

Grilled Skirt Steak with Spinach Chimichurri (from Cooking In Red Socks)

Grilling season is right around the corner and Chimichurri is one of my favorite toppers for grilled meat and vegetables. How about getting creative and working in some greens?

5. Mix It Into A Burger

Turkey Spanikopita Burgers (from Tastebook)

This is in pretty regular rotation at our house, sometimes with raw feta, sometimes without and let me tell you it is delicious either way! Definitely worth trying, and if you serve it over a bed of raw spinach: EXTRA CREDIT! 🙂

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