Mission Accomplished

Our government did a fine job waging a “War on Spinach”—but, indeed, spinach prevailed and now you can find it again on your grocers’ shelves. I am so excited that I am running off to Trader Joes to buy bags and bags of the iron-clad leaf.

Below are a few suggestions of spinach-laden meals;

Poached Egg with Sautéed Spinach and St Andre Cheese
Wilted Spinach Leaf Salad with Sweet Apple Cider Vinaigrette
Egg Soup with Spinach and Israeli Cous Cous
Spinach Salad with Roasted Beets and Baked Goat Cheese in a Pine Nut Crust
Creamed Spinach with Nutmeg and Roasted Garlic

And one of the best recipes of all time from Diane Worthington’s book, “Seriously Simple."

Baked Pasta with Spicy Tomato and Sausage Sauce

1 pound Hot Italian Sausage, casings removed
1 Onion, finely chopped
3 Garlic Cloves, Minced
2/26-oz boxes Pomi brand Marinara
6 Tablespoons Basil Pesto
1 pound Penne Pasta, al dente
½ pound Smoked Gouda, finely diced
1 cup Parmesan Cheese, freshly grated
1/6-oz bag of Baby Spinach Leaves

• Preheat oven to 375 degrees Fahrenheit
• Sautee Onions and Sausage being sure to break up the meat with the spoon
• Add Garlic and Marinara
• Stir in Pesto and season
• Spread a thin layer of Sauce over the bottom of a casserole dish
• In a bowl combine all ingredients, but for the Parmesan
• Pour into the casserole dish and sprinkle with Parmesan
• Bake until the cheese is browned

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