by Allison Milam in In Season, October 24th, 2013
by Allison Milam in In Season, Recipes, October 3rd, 2012
For some, the delicate leafy green means quiche, nourishing green smoothies and heaping salads. And for others — we’re lookin’ at you kids — it can be a hard sell, met with wrinkled noses and “No dessert until you eat your spinach!” tantrums. Today, FN Dish is coming up with spinach sides that, believe it or not, can make everyone happy. Cook it into your favorite recipes, saute it on its own, eat it nice and raw — you get the picture. When it wilts into its supple alter ego, all kinds of sides can come to be.
This season, grab baby or big-leaf spinach by the handful, for more reason than the ample health benefits. Whether you disguise spinach or make it the star of your dish, this recipe roundup will give you — and, hey, maybe even the kids — reason to love it.
For those who love the classic composition of Creamed Spinach, Sunny Anderson’s is decadent, creamy and works as a weeknight side or Thanksgiving star. Sandra Lee’s Parmesan Creamed Spinach adds a dose of sharp cheese, as well as a touch of pumpkin pie spice.
More spinach recipes from friends and family
by Victoria Phillips in In Season, Recipes, October 12th, 2011
Let’s talk spinach. It’s the green at the center of family dinner dramas and the barrier to many kids’ elusive desserts. More often than not, kids just don’t want to eat their spinach. And if we’re getting down to it, who can blame them? When spinach exits the freezer as a rock-hard rectangle and is defrosted into a soggy mess, who’s going to be down for a side of that?
Now that we’ve made it to October, things start to look up for spinach because each leaf is crisply in season.
We’re all about the classics like Hot Spinach Artichoke Dip. But sometimes you have to level with the little ones, the picky eaters and the greenaphobes sitting around your dinner table. Who knows, maybe incorporating spinach into their lives little by little could mean straight Creamed Spinach this time next year. When you want to savor this green — and satisfy the whole family — look to Food Network’s spinach-stuffed recipes to make everyone happy.
If a recipe asks for the frozen kind, go ahead and swap in the fresh stuff. This time of year there’s no need to defrost. Go for baby spinach to reduce stem clipping, too. That way, spinach can melt into your meals in the best way possible.
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by Kirsten Vala in View All Posts, September 22nd, 2010
Green, leafy vegetables are abundant at local farmers’ markets this month, but none are more in season than Popeye’s favorite snack, spinach. Make a power-packed meal rich in iron and vitamins A and C with these crisp, dark-green leaves. The perfect fill-in for any dish, stuff tomatoes, zucchini, mushrooms and more to utilize this veggie’s slightly bitter taste without overwhelming the other ingredients.
Make Bobby’s Portobello Mushrooms Stuffed With Sausage, Spinach and Smoked Mozzarella as an appetizer, or even a meal. Plump sausage and spinach are a dynamic combo when you toss in plum tomatoes, onion, basil and parsley. Brush the mushroom caps with oil, salt and pepper to bring out the earthy flavor.
More spinach recipes from family & friends »
- Giada's Penne with Spinach Sauce
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
In honor of the first day of fall, whip up some comforting everyday Italian dishes from Giada, featuring the earthy goodness of still-fresh spinach. As part of a cheesy topping or pasta mix-in, spinach goes from dreaded health food to savory treat.