Spring is here! To help us celebrate, Stacey Sprenz, a local food blogger and photographer, shared some of her favorite recipes with us. Stacey has taught cooking classes and held food demonstrations across the Southeast.

Below are a few healthy, delicious spinach-themed recipes to use for Easter brunch or anytime at all!

 

Carmelized Onion, Spinach, Goat Cheese Frittata 

Ingredients

10 eggs (pasture-raised, farm-fresh if possible)
2 tbs. water
½ tsp. Italian herb seasoning
1/8 tsp. pepper
½ tsp. salt
2-3 tbs. olive oil
1 ½ c. onion – quartered and sliced thin
2 c. chopped spinach
½ c. goat cheese

Instructions

  • Preheat oven to 350 degrees F
  • To the eggs, add: water, salt, pepper, and Italian herb seasonings. Whisk to incorporate and set aside.
  • Sauté the onions in the olive oil over medium heat for 5-7 minutes or until they begin to caramelize.
  • Add spinach and continue to sauté for about 1 minute until spinach is wilted. Add salt to taste.
  • Distribute the spinach and onion mixture evenly in the pan. Whisk the eggs to re-incorporate the mixture and pour evenly over the spinach/onion mixture in the pan.
  • Crumble or dollop the goat cheese evenly throughout the pan. Push the cheese into the mixture slightly.
  • Place the pan in the oven on the middle rack and bake for 7-10 minutes
  • Turn oven to broil for 2 minutes until top of frittata is set and golden.
  • Remove from oven and allow the pan to cool for about 5 minutes. Transfer to a large serving platter.

 

Spinach & Mushroom Saute over Creamy Polenta

Ingredients:

3 Tbs. olive oil
2 cups chopped Oyster Mushrooms
4 cups chopped kale
3 cloves garlic, sliced
½ cup vegetable stock

 Polenta – prepared according to package
 ½ cup mascarpone cheese

 ¼ Parmesan cheese

Instructions:

 

  • In a skillet or sauté pan, heat the olive oil over medium-high.
  • Once oil is hot, reduce heat to medium and add the mushrooms. Sauté for 4 minutes. Add the kale and sauté for about 4 more minutes.
  • Add the garlic slices and a pinch of salt. Continue to sauté for 1-2 minutes or until the garlic begins to toast.
  • Add ¼ – ½ cup of the vegetable stock to deglaze the pan. Stir to combine and allow mixture to simmer for about 1 minute.
  • As the polenta is done cooking, remove it from the heat and add the mascarpone cheese. Mix vigorously to incorporate and melt the cheese. Salt and pepper to taste.
  • To plate, spoon the polenta on to the plate and top with the mushroom/kale mixture. Spoon a small amount of liquid over the kale mixture. Top with Parmesan cheese.

 

Spring Spinach Salad

Ingredients: 


6 cups spinach leaves (washed)
4 oz. plain goat cheese (crumbled)
½ pint strawberries (sliced)
½ cup pecan halves
¾ olive oil
¼ balsamic vinegar

½ tsp. dried thyme
1 tsp. honey
salt & pepper

Instructions: 

  • Toast the pecans: place the pecan halves in a dry skillet over medium heat. Toast the pecans (tossing frequently to prevent burning) for about 7 minutes. They are done when they become fragrant and a dark caramel color. Place pecans in a bowl to cool. When completely cooled, chop or break pecans in to small pieces.
  • Assemble the salad: put the spinach, strawberries, and goat cheese crumbles into a large bowl. Sprinkle the pecans over the top.
  • Make the vinaigrette: add the balsamic vinegar, herbs, and honey to a bowl. Whisk to combine ingredients. While whisking, slowly drizzle the olive oil into the vinegar mixture. This creates a thickened emulsion that will help coat the salad ingredients. Add salt and pepper to taste.
  • Serving: drizzle 1/3 of the vinaigrette over the salad and toss to coat. Add more vinaigrette if needed.
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