Wilted Spinach With Gorgonzola Pine Nuts And Caramelized Onion Food

FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS

Steps:

• Heat oil in a frying pan over medium heat.
• Saute shallots & garlic, without browning, until softened.
• Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
• Add cream and simmer until mixture has reduced by one-third.
• Add spinach, Gorgonzola & lemon juice.
• Season to taste with salt & freshly ground black pepper.
• Cook pasta in a large saucepan of boiling salted water until al dente.
• Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
• Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS

Steps:

• Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
• Heat 1-2 Tbsp olive oil, and saute onion until translucent.
• Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
• Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
• If desired, drain the rendered juices from the pan before continuing.
• Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
• Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

SPINACH SALAD WITH WARM GORGONZOLA DRESSING

Steps:

• In a small bowl whisk together all dressing ingredients, season with salt and pepper to taste; set aside.
• Place the baby spinach in a large glass bowl, and toss with black pepper and a small amount of salt (or omit the salt).
• Arrange the sliced mushrooms, sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture).
• In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings.
• Reduce the heat to low.
• Add in the cheese, whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!).
• Pour the warm dressing over the salad, or serve on the side.
• Sprinkle with cooked bacon.

WILTED GARLIC SPINACH

Steps:

• Heat the olive oil in a pan.
• Add the garlic, either chopped or smashed.
• Cook the garlic for about 3 minutes.
• Add spinach and with tongs, turn constantly until wilted.
• Sprinkle with nutmeg, salt and pepper.
• Enjoy!

WARM SPINACH SALAD W/ CARAMELIZED ONION, MUSHROOM, FETA AND NUTS

Steps:

• Melt the butter in a deep frying pan or pot that will eventually be able to handle all the spinach being tossed around in it.
• Toss in the onions and mushrooms and turn down the heat to medium low / low medium. Allow onions and mushrooms to caramelize for approx 30 minutes until onions are soft, transparent and golden stirring occasionally. This is a prime time to get the main course a cookin! These onions can be made well in advance and then reheated for just the moment you want to serve the salad. If the onions start to dry out with the amount of butter used add a little more. 4 Tbsp Butter worked out for me at the heat I caramelized the onions on.
• Stir in the squirt of anchovy paste (optional), pine nuts (or nut of choice) and the crumbled feta a little sea salt and black pepper for taste with the caramelized onions and mushrooms. Once these are somewhat warm and melted, carefully fold in the spinach leaves until they're all coated, making sure not to cook too long. We don't want them soggy or wilted, just coated and warm. Serve immediately and enjoy!

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
• Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
• Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

ELEGANT ORZO WITH WILTED SPINACH, FETA AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
• Heat olive oil and butter in a large skillet over medium high heat, stirring to blend.
• Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned.
• Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
• Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes.
• Allow guests to adjust seasoning with salt and pepper, as needed. Enjoy!

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS

Steps:

• Roast pine nuts or slivered almonds in pan until very lightly browned.
• Set aside.
• Heat olive oil in a large skillet.
• Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
• Add white wine and whipping cream and simmer for 3-4 minutes.
• Add Gorgonzola cheese and continue to simmer for 3 minutes.
• Cook Tortelloni according to package directions.
• Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
• Turn off heat, cover and let sit for 2 minutes.
• Garnish with chives.
• Serve immediately.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.

SPINACH WITH ONIONS & PINE NUTS

Steps:

• Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
• Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
• To serve, toss the cooked spinach into onion mix and season generously.