Sauted Spinach With Cranberries Food

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

SAUTED SPINACH WITH CRANBERRIES

Steps:

• 1.In a large saucepan, cook pancetta in oil over moderately high heat until browned, about 6 minutes. Add dried cranberries and shallot and cook, stirring, until the shallot just starts to brown, 4 minutes. Stir in spinach in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing, until spinach is wilted, 3 to 5 minutes. Season with salt and pepper, transfer to a bowl, and serve.

SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE

Steps:

• Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
• Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
• Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.