ALESSANDRO'S SECRET SPINACH
I got this recipe in The Oregonian FOODday section back in the '80's. This recipe was requested by a customer and the owner, Moe Akhbari Of Alessandro's Restaurant, Portland, Oregon, gave the recipe to FOODday. This was their most requested recipe. This is a great side dish. Also good base for your favorite spinach lasagna or...
Provided by Susan Kelly
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. In a small saucepan, bring the chicken broth to a boil and cook until reduced to 6 tablespoons. Set aside.
- 2. Remove the stems from the spinach and wash well in cold water. Bring 3 quarts of water to a boil in a large pot. Add 1 teaspoon salt. Add the spinach and stir until all the leaves have cooked, about 1 minute. Drain the spinach and cool. Once cooled, squeeze excess water from spinach.
- 3. In saute pan, over medium heat, saute the garlic in olive oil until golden brown. Add the red pepper flakes, spinach and reduced chicken broth. Stir and cook about 2 minutes or until heated. Season to taste. Serve hot.
SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON
The simplicity of this soup's technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that's both vegetal and creamy, tangy and rich. You'll find it so tasty that you'll forget you're drinking your vegetables.
Provided by Samin Nosrat
Categories easy, lunch, quick, soups and stews, main course
Time 20m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
- Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
- Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
- Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 2 grams
SPINACH AND APPLE SALAD WITH CRISPY ALMONDS
Categories Salad Fruit Nut Side Vegetarian Quick & Easy Lunch Apple Almond Spinach Fall Healthy Sesame Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 11
Steps:
- Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
- Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.
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