Subscribe

Sign up for my upcoming newsletter!

Pug and Tater's

From Home With Love

spinach

Spinach Strawberry Salad

by

The red and green colors of this salad make it really festive to serve around the holidays. This is one spinach salad that your child might eat, thanks to the strawberries and the sweet dressing.

Print
Spinach Strawberry Salad
Ingredients
  • 1 pound fresh spinach
  • 1 quart strawberries sliced
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 1/4 cup tarragon vinegar
  • 1 1/2 tablespoon onion minced
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
Instructions

  1. Put olive oil, sugar, tarragon vinegar, onion, paprika and salt into a lidded glass jar. Shake well to mix.

  2. In a large salad bowl, place spinach and strawberries. Sprinkle with sesame seeds and poppy seeds.

  3. Pour dressing over salad and toss well to mix.

Spinach Artichoke Dip

by

This popular, yummy appetizer has only 5 ingredients. I like to serve it in a hollowed out sourdough bread round loaf and cut up the bread for dipping.

Print
Spinach Artichoke Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Ingredients
  • 1 9 oz. package frozen chopped spinach
  • 1 14 oz. can artichokes drained and chopped
  • 1 cup mayonnaise
  • 4 oz. feta cheese crumbled
  • 3 cloves garlic minced
Instructions

  1. Preheat oven to 350 degrees.

  2. Defrost the spinach and squeeze out the water.

  3. Put everything into an oven proof bowl or casserole dish and mix well.

  4. Bake for 30 minutes. Serve warm with chips or bread.

Sun-Dried Tomato and Spinach Pasta

by

This is an easy weeknight meal to make when you’re short on time. It comes together in the length of time it takes you to boil water and cook the pasta. Sometimes I’ll add sliced mushrooms and saute them with the sun-dried tomatoes. Crushed red pepper is another nice touch, but I add it individually to my plate as my kids don’t appreciate the spice.

I like to use Barilla’s protein plus pasta for this. To make this gluten free, use gluten free flour and gluten free pasta. You can also use vegetable broth to make it a vegetarian dish and in addition, omit the cheese to make it vegan.

Print
Sun-Dried Tomato and Spinach Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 6 servings
Ingredients
  • 1 lb. penne
  • 1 8.5 oz jar sun-dried tomatoes julienne cut in oil
  • 3 cloves garlic minced
  • 1 14.5 oz can low-sodium chicken broth
  • 1/4 cup flour
  • 9 oz fresh spinach
  • salt
  • freshly ground pepper
  • 1/4 cup pine nuts toasted
  • 4 oz feta cheese crumbled
Instructions

  1. Cook pasta according to package directions.

  2. While the pasta water is heating up, pour the jar of sun-dried tomatoes and the oil into a large saute pan. Cook over medium heat for a couple minutes.

  3. Add the garlic and cook for another minute.

  4. Add the flour and stir to mix well with the oil.

  5. Slowly pour in the chicken broth, stirring well to combine. Cook until sauce thickens.

  6. Add spinach in batches and cook until spinach wilts.

  7. Season with salt and pepper to taste.

  8. Put cooked pasta and the sauce together in a large bowl and mix.

  9. Serve topped with pine nuts and feta cheese.