Catalan-Style Spinach

Photo of greens in a colander from Chiara Conti from Unsplash

Experience the bold flavors of our Catalan-style spinach, a vibrant dish that celebrates the essence of Mediterranean cuisine. Fresh spinach leaves are sautéed with garlic, pine nuts, and raisins, creating a symphony of sweet and savory tastes. With each forkful, savor the perfect balance of textures and flavors, as the spinach wilts to perfection and the raisins add a touch of sweetness. Whether served as a side dish or a light meal, our Catalan-style spinach is sure to transport you to the sun-drenched shores of Spain with its delicious taste and aromatic spices

Photo of greens in a colander from Chiara Conti from Unsplash

Catalan-Style Spinach

Food and Wine
Experience the vibrant flavors of Catalonia with Catalan-Style Spinach, where tender spinach is sautéed with garlic, pine nuts, and raisins, creating a harmonious balance of sweet and savory notes. This traditional dish offers a taste of Mediterranean sunshine in every bite, perfect for bringing a touch of Spanish flair to your table.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 1/2 cup raisins
  • 1/2 cup pine nuts
  • 4 10oz bags stemmed curly spinach
  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves very finely chopped
  • Kosher salt and pepper

Instructions
 

  • In a small bowl, cover the raisins with warm water and let stand until plumped, about 10 minutes, drain well. Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer to a plate.
  • In a large saucepan, bring 1/2 cup of water to a boil. Add half the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook over moderately high heat, stirring, until just wilted, about 5 minutes. Transfer to a colander to drain. Repeat with another 1/4 cup of water and the remaining spinach.
  • In the large saucepan, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until fragrant and lightly browned, about 3 minutes. Stir in the spinach, raisins, pine nuts and a generous pinch of salt. Cook, stirring occasionally, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve.

Notes

This recipe was originally published in the September 2017 edition of Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach, Leek, and Goat Cheese Quiche

Photo of quiche with spinach from David Townsend from Unsplash

Savor the irresistible flavors of our spinach, leek, and goat cheese quiche, a delightful fusion of savory ingredients. Tender spinach and aromatic leeks are perfectly complemented by creamy goat cheese, nestled in a buttery, flaky crust. With each bite, experience the harmonious blend of earthy greens and tangy cheese, creating a taste sensation that’s both comforting and indulgent. Whether enjoyed for brunch, lunch, or dinner, our quiche is sure to impress with its rich flavors and satisfying textures, making it a favorite for any occasion.

Photo of quiche with spinach from David Townsend from Unsplash

Spinach, Leek, and Goat Cheese Quiche with Olive Oil Crust

Ellie Krieger
Savor the harmonious blend of flavors in a Spinach, Leek, and Goat Cheese Quiche nestled within an Olive Oil Crust, where delicate spinach and caramelized leeks mingle with creamy goat cheese in every bite. This indulgent yet wholesome dish offers a delightful medley of savory goodness, making it a standout addition to any brunch or dinner table.
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Course Breakfast
Servings 6 servings

Ingredients
  

Crust

  • 2/3 cup whole-grain pastry flour, or 1/3 cup each all-purpose flour and regular whole-wheat flour 80 grams total
  • 1/2 cup all-purpose flour 62 grams
  • 1/4 tsp kosher salt
  • 1/3 cup olive oil, plus 1 Tbsp for brushing 80 ml
  • 2 Tbsp cold low-fat milk (1%)

Filling

  • 1 Tbsp olive oil
  • 1 large leek white and green parts only (about 1 cup)
  • 3 cups loosely packed fresh spinach leaves, coarsely chopped 2 oz or 60 grams
  • 1/3 cup fresh flat-leaf parsley leaves, chopped 20 grams
  • 1/2 tsp kosher salt divided
  • 3 oz soft goat cheese, at room temperature 90 grams
  • 1 cup low-fat milk (1%), divided 240 ml
  • 3 large eggs
  • 1/4 tsp freshly ground black pepper

Instructions
 

Crust

  • Position the baking rack in the middle of the oven and preheat to 400°F.
  • In a medium bowl, whisk together the pastry flour, all-purpose flour, and salt. In a small bowl or spouted pitcher, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly.
  • Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 tsp oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.
  • Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, tip it with pie weights, raw rice, or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden.
  • Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350°F.

Filling

  • In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1-2 minutes. Stir in the parsley and 1/4 tsp of the salt, then remove from the heat and let cool completely.
  • In a large bowl, whisk together the goat cheese and 1/2 cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 tsp of salt and the pepper.
  • Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake 45-55 minutes, until just set. Let cool for 5 minutes before slicing and serving

Notes

This recipe was published by Ellie Krieger in the Washington Post.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Creamed Spinach

Photo of harvested spinach greens from Engin Akyurt from Unsplash

Indulge in the velvety goodness of our creamed spinach, a classic side dish that never fails to delight. Fresh spinach leaves are bathed in a rich and creamy sauce, infused with hints of garlic and nutmeg for a burst of flavor in every bite. With its smooth texture and decadent taste, this dish is a comforting addition to any meal, offering a perfect balance of indulgence and wholesome goodness. Whether served alongside a hearty roast or as a standalone delight, our creamed spinach is sure to satisfy even the most discerning palate.

Photo of harvested spinach greens from Engin Akyurt from Unsplash

Creamed Spinach

Food and Wine
Indulge in the timeless classic of Creamed Spinach, where tender spinach leaves are enveloped in a luscious cream sauce infused with garlic and nutmeg. This rich and velvety dish offers a luxurious dining experience, perfect for adding a touch of elegance to any meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 2 cups chicken stock or low-sodium chicken broth
  • 3 8oz bags baby spinach
  • 1/2 stick unsalted butter 4 Tbsp
  • 2 large shallots minced
  • 3 large cloves garlic finely grated
  • 2 Tbsp Cognac
  • 1 Tbsp Pernod
  • 1 cup heavy cream
  • 2 springs fresh thyme
  • Freshly grated nutmeg
  • Kosher salt and white pepper

Instructions
 

  • In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let it cool, then squeeze out as much liquid as possible.
  • In a large, shallow pot, cook the butter, shallots and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
  • Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long match, then return to the heat.)
  • Stir in the drained spinach, cream and thyme. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. Season with a pinch of nutmeg, salt and white pepper and transfer to a bowl. Serve the creamed spinach hot.

Notes

This recipe was originally published in the December 2017 issue of Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach and Feta Borek

Photo of baked dish being pulled from oven

Experience the savory delight of our spinach and feta borek, a timeless Mediterranean treat. Layers of delicate phyllo pastry encase a flavorful filling of spinach and creamy feta cheese, creating a harmonious blend of textures and tastes. With each bite, savor the richness of the cheese and the earthy freshness of the spinach, making this dish a true delight for the senses. Whether enjoyed as a hearty appetizer or a satisfying main course, our borek is sure to transport you to the sun-kissed shores of the Mediterranean with its delicious flavors.

Photo of baked dish being pulled from oven

Spinach and Feta Borek

David Tanis
Indulge in the savory delight of spinach and feta borek, a traditional Turkish pastry featuring layers of flaky phyllo dough filled with a sumptuous blend of spinach, tangy feta cheese, and fragrant herbs, perfect for adding a Mediterranean twist to your springtime gatherings. This crispy, golden pastry offers a delightful fusion of flavors and textures, making it a deliciously satisfying addition to any seasonal spread.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 1 lb baby spinach or other cooking greens sliced into 1/2" ribbons
  • 1 cup chopped parsley (from 1 small bunch)
  • 1 cup chopped fresh dill (from 1 small bunch)
  • 6 scallions, thinly sliced (about 3/4 cup)
  • 1 tsp dried oregano
  • 4 eggs beaten
  • Kosher salt and black pepper
  • 1/2 tsp Maras pepper or regular red pepper flakes
  • 8 oz crumbled feta (about 2 cups)
  • 4 oz grated Manchego or other sheep's milk cheese (1 cup)
  • 1/2 cup extra-virgin olive oil plus more as needed
  • 6 sheets phyllo dough

Instructions
 

  • Heat oven to 350° F. Make the filling: in a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
  • Brush a 10-inch pie plate or skillet lightly with olive oil. (You can also use a 9x13" pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
  • Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
  • Fold the ends of the phyllo back over the top and towards the center of the borek, and brush with oil. With the palm of your hand, press down on the top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
  • Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

Notes

This recipe was originally published by David Tanis for the NYT cooking blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Baked Sweet Potatoes with Tatsoi Pesto

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto. With minimal preparation and a handful of ingredients, you can create a wholesome and flavorful meal or side dish. The creamy and tender flesh of the sweet potatoes pairs perfectly with the fresh and herbaceous pesto, creating a delightful balance of flavors. Whether enjoyed as a vegetarian main course or as a flavorful side, this dish is a nourishing and easy way to incorporate the goodness of sweet potatoes and the boldness of pesto into your meals.

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked Sweet Potatoes with Tatsoi Pesto

Jessi from Jessi's Kitchen
Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 bunch tatsoi (4 cups chopped)
  • 1/2 cup fresh basil
  • 3 cloves garlic
  • 1/2 cup pecan halves
  • 3/4 cup grated Romano cheese
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tsp honey
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 4 medium sweet potatoes (baked)

Instructions
 

  • Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
  • Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
  • Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.
  • Feel free to get creative and add any of your favorite toppings or protein.

Notes

This recipe is courtesy of Jessi from Jessi's Kitchen.

Spinach & Strawberry Salad

Photo of spinach salad with strawberries from Marko Rick from Pexels
Spinach and strawberry salad is a delightful and refreshing combination that brings together the crispness of spinach with the sweetness of juicy strawberries. With just a handful of ingredients and simple preparation, you can create a vibrant and nutritious salad that is both satisfying and visually appealing. The tender spinach leaves provide a fresh and earthy backdrop for the burst of flavor from the ripe strawberries. Tossed together with a light dressing, this salad is a perfect balance of sweet and savory, making it a delightful addition to any meal or a standalone dish.
Photo of spinach salad with strawberries from Marko Rick from Pexels

Spinach & Strawberry Salad

Spinach and strawberry salad is a delightful and refreshing combination that brings together the crispness of spinach with the sweetness of juicy strawberries.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad

Ingredients
  

Salad Base

  • 2 bunches raw spinach (washed, drained, and torn apart)
  • 1 cup fresh strawberries (washed and cut in half)

Salad Dressing

  • 1/2 cup sugar
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp celery seed
  • 3 Tbsp grated onion
  • 1 cup vegetable oil
  • 1/3 cup wine vinegar (e.g. red wine vinegar)

Instructions
 

  • Mix sugar, mustard, salt, celery seed, onion, oil and vinegar.
  • Pour over spinach and strawberries just before serving.  Toss to mix well.