BABY KALE, CHARD, SPINACH AND ARTICHOKE DIP
I love this recipe because you can mix and match the greens to use what you have on hand and it always comes out DELICIOUS!
CREAMY SPINACH AND WHITE BEAN PASTA
This is a fantastic way to use up tons of greens all at once. I doubled the recipe (to use a pound of pasta) and it used up 1.5 bags of spinach, 2 heads of kale and a couple generous handfuls of arugula (not called for in the recipe but I had some extra).
FALL HARVEST SPINACH SALAD WITH BUTTERNUT SQUASH
The addition of protein packed quinoa makes this salad an all-in-one meal and the maple-tahini vinaigrette is perfection.
GREEN MUFFINS (GLUTEN-FREE, OR NOT)
We like to make these for St. Patrick’s Day but they’re good any time of the year. The recipe is gluten-free but you can swap out regular flour if you’re not gluten-free.
MAKE AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
They had me at “make-ahead”! I adore this idea both as a mom and a chicken owner. I have the kids each make up their own (one likes mushrooms, the other one peppers).
SPANAKOPITA STUFFED SHELLS
Scallions, dill, peas, lemon and spinach with feta and ricotta cheeses and topped with toasted pine nuts. Seriously.
This is a great recipe to make with the whole family. These delicious little triangles are fun to make AND to eat.
SPINACH AND ARTICHOKE MELTS
These are a delicious weeknight meal AND a great way to trick your kids into eating spinach. Mine will eat almost anything if it’s covered in cheese.
SPINACH AND FETA FRITTATA
I don’t know about you but there’s only SO much salad that I can expect my kids to consume without a fight. That can get tricky with the spring share but never fear! There are always plenty of creative non-salad options. I’m going to use my spinach in a frittata. This recipe should use up what you get in your share this week perfectly. Got a little more or less? No problem. If it’s close just toss it in, a little less will still work out fine especially if you increase the amount of the other veggies. If you have a lot more than you need just shred the extra up and mix it in with your salad or add it to a sandwich or wrap.
SPINACH AND GRUYERE SOUFFLE
Don’t be daunted by souffles! They have a bad rap but they’re really surprisingly easy to make. The nutty gruyere cheese gives this amazing depth of flavor.
I’ll be giving these a try this week. My kids aren’t huge fans of spinach but wrap it up in a burrito and add some cheese and sauce and we’ve got a winner!
SPINACH, GOAT CHEESE & ROASTED CARROT SALAD
Perfect for a Mother’s Day Brunch – this gorgeous salad has it all, crunchy nuts, crisp lettuce, creamy goat cheese and a zingy honey-mustard salad dressing to bring it all together.
SPINACH PESTO PASTA WITH SHRIMP
If you have more spinach than the recipe calls for, make a bigger batch of the pesto and freeze what you don’t need now. I like to freeze pesto in ice cube trays and then store them in a baggie in the freezer so I can grab what I need.