Spinach

Serves 4 A popular tapa served in bars and cafes across Spain, tortilla is a versatile treat that is served warm or at room temperature, for lunch or with drinks. The traditional recipe calls for potatoes fried in olive oil and combined with eggs (and sometimes onion), all cooked into a thick omelet. Like Italian frittata, which it most resembles, there are many variations. Here, spinach is added to the egg-potato batter before the tortilla is cooked. Flipping the tortilla is the only tricky part.

Serves 4 The touch of purple here comes from chive flowers, which are edible, explains Sarah Voiland, co-owner of Red Fire Farm in Granby. If you can't find chives with their purple tops, make the salad without them. ½pound fresh spinach, stemmed, rinsed, and dried¼cup olive oilChive flowers from one bunch of chives(optional)2½tablespoons maple syrup 2½tablespoons balsamic vinegar 1½teaspoons Dijon mustard⅓cup chopped chivesSalt and pepper, to taste2eggs, hard-cooked, peeled, and quartered4radishes, thinly sliced 1. In a shallow serving bowl, place the...

Serves 6 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 package (10 ounces) frozen chopped spinach, thawed, excess water squeezed out 2 pounds ground beef 2 eggs 1/2 cup dry bread crumbs 1/2 cup grated Parmesan 1/2 teaspoon kosher salt Black pepper, to taste ...

Serves 4 A spinach souffle is a fine celebration of one of spring's early greens. And if you're thinking that the French dish is mysterious, difficult, and time consuming, you'd be right on only one account: The puffed-up wonder showcases the curious magnificence of eggs. Otherwise, it is neither complicated nor involved. Many Americans were raised on spinach souffle courtesy of the freezer aisle. Stouffer's introduced the rich but light side dish in 1966. Nestle Prepared Foods Co. spokeswoman Roz O'Hearn says the dish has hardly diminished in popularity.

Serves 6. 3 ablespoons olive oil 2 cloves garlic, finely chopped 1 pound spinach, rinsed well and patted dry Salt and pepper, to taste 1. In a large skillet over medium heat, heat the olive oil. When it is hot, add the garlic. Cook the garlic, stirring occasionally, for 1 minute or until it begins to sizzle. 2. Raise the heat to medium high, add half the spinach, and cook, gently tossing with tongs, until the greens begin to wilt.

Serves 6 2 medium yellow potatoes, unpeeled and sliced into 1/2-inch rounds 1/4 cup olive oil, plus 1 teaspoon extra 1 bunch fresh spinach, or 1 bag (10 ounces) spinach, washed and stems removed 1 small onion, sliced 6 eggs, lightly beaten 1/2 cup feta cheese, crumbled 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh marjoram ...

Serves 6. 1 1/2 pounds baby spinach, stems trimmed 2 tablespoons unsalted butter 1 tablespoon flour 1 cup half-and-half or heavy cream Salt and freshly ground black pepper 1/4 teaspoon grated nutmeg 1. Bring a saucepan of water to a boil. Drop in the spinach, cook 1 minute, and drain into a colander. Rinse with very cold water. When the spinach is cool enough to handle, squeeze the leaves in your hands to remove as much water as possible.

Serves 4 1 cup water 2 bunches fresh spinach leaves, well rinsed 1 1/2 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 piece (1 inch) fresh ginger root, finely chopped 1 tablespoon salt 1 tablespoon turmeric 2 teaspoons cayenne pepper 6 medium potatoes, cut into...

Serves 4 1 cup long-grain white rice or basmati rice 6 tablespoons butter 1 onion, finely chopped Salt and pepper, to taste 1 1/4 pounds spinach leaves, stemmed and coarsely chopped 2 cups chicken stock or water, heated to boiling 1/2 ...

WASHINGTON -- Spinach was absent from grocery store shelves, restaurant menus, and family iceboxes yesterday after an outbreak of E. coli led a California company to recall packages of the leafy green from across North America. Federal health officials linked prepackaged spinach distributed by Natural Selection Foods LLC throughout the United States, Canada, and Mexico to the outbreak, which has killed one person and sickened nearly 100 in 19 states. No foreign cases are known.

Makes about 30 If you prefer, omit the rice from the stuffing and substitute an equivalent amount of matzo farfel. ROMAINE AND FILLING 4ounces fresh spinach, chopped2teaspoon salt, and more to taste1medium onion, chopped¾pound lean ground beef½cup uncooked long-grain white rice1teaspoon harissa or other spicy chili sauce1teaspoon ground coriander½cup chopped fresh mint leaves⅓cup chopped fresh parsley1egg1tablespoon olive oilPepper,...

Serves 4 with leftovers 1 1/2  tablespoons olive oil  2  medium onions, chopped  2  packages (10 ounces each) frozen chopped spinach, thawed, squeezed to remove excess water  3 1/2  tablespoons unsalted butter  3 1/2  tablespoons flour  3  cups low-fat or whole milk, heated until hot  2 1/2  cups shredded sharp cheddar   1/4  teaspoon freshly grated nutmeg   Salt and pepper, to...

Somewhere in between Fat Tuesday and the Academy Awards and coming down from New York Fashion Week high, we decided to pull in the reins and investigate the realm of liquid diets. While we're not recommending you indulge in a juice fast of your very own, we can't help but feel tempted by the maple syrup/cayenne pepper/lemon water that may or may not have been responsible for slimming the hourglass figure of Beyonce before her 2006 "Dreamgirls" debut. Strapped for cash, commodities, and calories, we scoffed -- rather gasped -- at the staggering price tags for the ...

Serves 4  Flour (for sprinkling)  1  pound ready-made pizza dough  2  cups shredded mozzarella  1/4  cup caramelized onions  1/2  cup cooked spinach  1/2  cup roasted butternut squash, cut into 1/2-inch pieces  2  tablespoons grated Parmesan   1. Invert a cookie sheet and place it on the bottom rack of the oven. Remove any other racks from the oven, or move them to the top so they will not interfere with the pizza-making.

Serves 4 with leftovers DRESSING 1  canned chipotle pepper in adobo sauce   Salt and black pepper  1  clove garlic, smashed   Grated rind and juice of 1 lime  1  tablespoon white wine vinegar  1  tablespoon mayonnaise  1/4  cup olive oil  1. In a food processor or blender, combine the chipotle, salt, black pepper, garlic, lime rind and juice, vinegar, and mayonnaise. 2. With the motor running, add the olive oil through the feed tube in a thin, steady stream.

RENZO BRICK OVEN PIZZERIA 381 Revere Beach Blvd., Revere, 781-284-5600, www.renzorevere ma.com/renzo-brickovenpiz zeria.html. All major credit cards. Wheelchair accessible. Prices Appetizers, salads, sandwiches $5-$15. Pizzas and entrees $9-$15. Desserts $4-$5. Hours Mon-Sun 11 a.m.-midnight Liquor Full bar. May we suggest Spinach and artichoke dip, lobster ravioli, chicken Parmesan. Renzo Brick Oven Pizzeria in Revere has floor-to-ceiling windows facing Revere Beach, and the menu offers wood-fired pizza.

Serves 4 The touch of purple here comes from chive flowers, which are edible, explains Sarah Voiland, co-owner of Red Fire Farm in Granby. If you can't find chives with their purple tops, make the salad without them. ½pound fresh spinach, stemmed, rinsed, and dried¼cup olive oilChive flowers from one bunch of chives(optional)2½tablespoons maple syrup 2½tablespoons balsamic vinegar 1½teaspoons Dijon mustard⅓cup chopped chivesSalt and pepper, to taste2eggs, hard-cooked, peeled, and quartered4radishes, thinly sliced 1. In a shallow serving bowl, place the...

Serves 4. 2 pounds fresh spinach, stems removed and leaves washed well 1/4 cup heavy cream Salt and pepper, to taste 1/8 teaspoon ground nutmeg 16 very small (whole) or 4 medium (halved) yellow potatoes 1 tablespoon vegetable oil 2 tablespoons butter 1 3/4 to 2 pounds sea scallops Juice of 1/2 lemon 1 tablespoon olive oil 2 tablespoons chopped fresh parsley 1. Set the oven at 250 degrees.