Spinach

Souffle:
1 10 oz. pkg. frozen, chopped spinach
2 Tablespoons garlic butter
Dash of pepper
2 Tablespoons flour
1 cup grated Cheddar cheese
2 eggs
½ cup milk
¼ teaspoon salt

Put box of frozen spinach in microwave for 4 minutes on high. Transfer spinach to bowl and add other ingredients. Mix well. Bake in well-greased 8×8 dish at 350˚for 30 minutes.

Sauteed:
Heat 1 Tablespoons of olive oil in skillet over medium high heat. Saute 1 crushed pod or 1 teaspoon minced garlic for 30 seconds. Add about 2 bags pre-washed spinach. Cover. Stir occasionally until wilted, about 5 minutes. Season with salt and pepper. (Note: 1 bag is only enough for about 2 people).

Salad:
Lay out bed of pre-washed spinach on bowl.

Add

• 1 selection of fruit,
• 1 selection of cheese, and
• 1 selection of nut.

Options include:

• Fruit: strawberries, blueberries, peaches, apricots and mango. Can also use raisins, dried cranberries or blueberries.
• Cheese: feta, fresh mozzarella, bleu, or goat
• Nuts: pecans, sunflower seeds, walnuts, or almonds. Candied nuts are nice – do your own in the skillet by adding a small handful of brown sugar onto nuts which have been heated over a medium heat. Stir constantly until sugar melts. Let nuts cool before using.