An article in the June issue of Better Homes and Gardens titled "New Ways with Spinach" features this baked entree. Here's my version:
Creamed Spinach Bake
4 oz. Chopped Frozen Spinach
1 small Onion, diced
1 tsp. Olive Oil
Saute spinach in onion and oil. Drain.
2 Tbsp. Flour
2 tsp. Fresh Basil and Cilantro
1/2 cup Skim Milk
Cook until thickened. Cool. Add:
2 Egg Yolks
2 tsp. Gorgonzola Cheese Crumbles.
2 Egg Whites
Beat until stiff peaks form. Fold into thickened Spinach, Egg Yolk and Cheese mixture, 1/2 at a time. Portion into baking molds. Bake at 400 degrees for 20 minutes.
Peach and Tomato Salad
1 Peach, peeled and sliced
1/2 Plum Tomato, sliced
2 tsp. Olive Oil
1 tsp. Red Wine Vinegar
1 tsp. Honey
2 tsp. Fresh Herbs
Inspired by Cooking Light Magazine.
We picked a colander full of Black Raspberries on our hill today as the rain came down.
Here's our delicious warm dessert:
Pear Berry Crisp
2 cups Black Raspberries
1 Pear, peeled and diced
2 tsp. Cornstarch
2/3 tsp. Cinnamon
2 tsp. Honey
Mix. Place in baking dish sprayed with Pam.
1 cup Oats
3 Tbsp. Whole Wheat Pastry Flour
1 Tbsp. Honey
3 Tbsp. Earth Blend Buttery Spread, melted
2 Tbsp. Pecan Meal
3 Tbsp. Greek Yogurt
Mix and spread over fruit. Bake at 350 degrees 40 minutes.
Based on a recipe by Roberta Duytt, RD on Eatright.org.