These terrific recipes include luscious creamed spinach and inventive spinach salads.
Spinach Salad with Warm Bacon Vinaigrette | Preparing the salad dressing is a multistep process that includes letting chopped shallots soak up the flavors of mustard, thyme and vinegar before mixing them with olive oil. For an easier approach, start the salad dressing in a skillet (no marinating involved), then finish it in a bowl with all the other ingredients.
Spinach-and-Green-Pea Empanadas | Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too.
Spinach Simmered in Yogurt | At Bedla House, a homestay in Udaipur, husband-and-wife owners Vijay and Soban Singh Bedla invite guests into their kitchen to watch them cook. Peggy Markel loved the way Soban grabbed spices without stopping to measure quantities, adding just the right amount of coriander and turmeric to this wonderfully rich spinach dish simmered in yogurt.
Stracciatella with Spinach | “My grandmother felt that cooking was her life. She used to come over and whip up a batch of stracciatella,” says Linda Meyers of this classic Italian chicken soup with spinach and delicate bits of egg. “Tasting it brings back all these memories of her.”
Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon | Celebrate autumn’s apple season with this delicious and satisfying salad. We call for the thick-sliced smoked chicken now available in the meat department of supermarkets. Of course, you can always use smoked turkey from the deli counter instead. If you like a more pronounced sweet-and-sour flavor, use another teaspoon of vinegar.
Golden Semolina Quinoa Spinach Cakes | These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet. “I add quinoa to make these semolina cakes a little fluffier and healthier. I love to serve them topped with a poached egg,” says Maria Helm Sinskey.