Wilted Spinach Salad
Spinach and Pecans
Hot Spinach Dip
Vegetable Sauté with Garlic

Wilted Spinach Salad 

2 bunches fresh spinach, rinsed and dried 

1 lb. bacon 

4 hard-boiled eggs 

4 green onions, sliced thin 

¼ cup sugar 

¼ cup white vinegar 

¼ cup red wine vinegar 

2 eggs 

Peel and chop the hard-boiled eggs.  Place a large deep skillet over medium-high heat and add the bacon to the skillet.  Cook the bacon until it is evenly browned.  Drain the bacon, but reserve about ½ cup of the drippings from the skillet.  Crumble the bacon and set it aside.  Toss the spinach and green onion together in a large bowl.  Heat the reserved bacon drippings in a small pan over low heat.  In a small bowl whisk together the 2 eggs, sugar, white vinegar and red wine vinegar.  Add this mixture to the warm bacon drippings and whisk for about 1 minute or until thickened.  Pour this dressing over the spinach.  Add the crumbled bacon to the spinach mixture and toss to coat.  Garnish with chopped egg. 

Recipe makes 8 servings 

Spinach and Pecans 

2 cups fresh spinach, chopped 

1 medium onion, chopped 

1 ½ Tbsp. pecan halves 

1 Tbsp. olive oil 

¼ cup water 

Place a medium saucepan over medium heat and add the oil.  Add the onion to the hot oil and sauté the onion until tender.  Stir in the spinach and water and cook the spinach until it is wilted.  Mix in the pecans and continue to cook and stir until the mixture is warm. 

Recipe makes 4 servings 

Hot Spinach Dip 

1 10 oz. package frozen chopped spinach, thawed and excess liquid squeezed out 

½ cup sour cream 

1 cup part-skim mozzarella cheese 

5 Tbsp. mayonnaise 

1/3 cup Parmigiano Reggiano 

¼ cup scallions, chopped 

1 clove garlic, crushed 

salt and pepper to taste 

Preheat oven to 375 degrees.  Spray a medium casserole dish with cooking spray.  Combine the spinach, sour cream, mayonnaise, Parmigiano Reggiano, scallions, garlic, mozzarella cheese and salt and pepper in a medium bowl and mix well.  Spoon these ingredients into the prepared casserole dish and place the dish in the preheated oven.  Bake the dip for 20-25 minutes until the dip is hot and the cheese is melted.  Serve right away with chips, toasts or cut up raw vegetables for dipping. 

Recipe makes 10 servings 

Vegetable Sauté with Garlic 

2 zucchini. cut in half lengthwise and sliced 

1 yellow bell pepper, seeded and cut into chunks 

1 red bell pepper, seeded and cut into chunks 

1 shallot sliced 

1 jalapeno pepper, seeds and ribs removed, minced 

1 Tbsp. olive oil 

1 Tbsp. butter or margarine 

2 cloves garlic, finely minced 

1 pinch paprika 

salt and pepper to taste 

Heat the olive oil and butter in a large skillet over medium heat.  Add the garlic and jalapeno pepper to the hot skillet and cook and stir until softened, about 5 minutes.  Add the zucchini, red bell pepper, yellow bell pepper and shallot to the pan and continue to cook and stir for about 5 more minutes until the vegetables are tender.  Season with the paprika and salt and pepper. 

Recipe makes 4 servings