Friday, May 25, 2012

Veggie of the Week: Spinach



Spinach originated in Persia, modern-day Iran, and was brought to China and Spain in the 7th and 11th centuries, respectively. It began being cultivated in the United States in the early 1800's and grew in great popularity beginning 1929 with the debut of fictional character Popeye. Still today, many Americans associate the green, leafy vegetable with Popeye.

Spinach is rich in vitamins and nutrients including Vitamins A and C, calcium, and iron. Researchers have found that spinach has anti-inflammatory and anti-cancer agents, particularly in the digestive tract, slowing down division of stomach cancer cells. The vegetable has shown evidence of protection against the occurrence of aggressive prostate cancer. Spinach also helps decrease the risk of blood vessel-related problems like high blood pressure and builds strong bones. The great amount of vitamin K in spinach helps prevent excessive production of osteoclasts, cells that brake down bones. Although you will not immediately become as strong as Popeye did, your health will be maintained with the consumption of spinach.


Spinach Artichoke Pasta Salad

Recipe courtesy of foodnetwork.com
Prep Time: 8 min   Cook Time: 5 min   Level: Easy   Serves: 4

Ingredients

  • Coarse salt
  • 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
  • 1/2 pound fresh baby spinach
  • 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
  • 1 red roasted pepper, drained and chopped
  • 1/2 small red onion, chopped
  • 1 clove garlic, cracked from skin
  • 1 lemon, zested
  • 2 teaspoons lemon juice, the juice of 1 wedge
  • 2 tablespoons red wine vinegar, a couple of splashes
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
  • Black pepper
  • A handful sun-dried tomatoes packed in oil, coarsely chopped

Directions

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.


Strawberry and Spinach Salad

Recipe courtesy of foodnetwork.com

Prep Time: 10 min   Level: Easy   Serves: 4 to 6 servings



Ingredients

Dressing:

  • 1 cup hulled and sliced strawberries
  • 2 tablespoons white wine vinegar
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper

Salad:

  • 5 ounces baby Spinach, washed and dried
  • 1/4 cup crumbled goat cheese
  • 1/4 cup slivered almonds

Directions

For the dressing:
Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.

For the salad:
Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

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