CSA SPINACH 2 RECIPES

Creamed Parmesean Spinach

4 lbs fresh spinach, stems removed, wash well and leave wet (you may substitute broccoli for some of the spinach)

3 tbsp unsalted butter

1 red onion, minced (1 cup)

1 cup heavy cream (or mixture of olive oil and half 'n half) 

½ tsp freshly grated nutmeg 

½ cup grated Parmesan cheese

1 tsp kosher salt

Freshly ground black pepper, to taste

First make the sauce. Melt the butter, add the onion, cook it until the onion is translucent and soft, about 10 minutes, then add the cream and nutmeg and reduce it a bit. (You can substitute olive oil and half 'n half here for a lower calorie version.) Next, steam the spinach for about 2 minutes and add it to the sauce. Stir in the cheese, salt and pepper. Tastes great over pasta, with zucchini, or mixed in with rigatoni or ravioli.

Variations: You can add mushrooms, or you can use Feta cheese instead or with the parmesan. You can also just make this as a stir-fry (maybe add some carrots too), but then cut the sauce in half.

Spiniccoli Pizza

Pizza crust

Pizza sauce

Mozzarella

Spinach

Broccoli

Roma tomatoes (sliced)

Feta cheese

Parmesean cheese (for sprinkling) 

Just take your favorite pizza crust recipe and pizza sauce (you can omit the pizza sauce). Then top the pizza with mozzarella, spinach, bite sliced pieces of broccoli, sliced Roma tomatoes, Feta cheese, maybe another layer of mozzarella, and a sprinkle of Parmesan. Bake at whatever temperature you would bake pizza at (this all depends on the crust and the type of pan you are using).