Wednesday, March 9, 2011

ode to spinach

Spinach has to be one of my favourite all time vegetables. To me, it represents vitality and strength. Maybe I watched Popeye too often as a kid, but I honestly love the stuff. Always did. I love a raw spinach salad with crushed walnuts, some very thinly sliced red onions and a nice slightly sweetened balsamic vinaigrette. Spinach is also one of the key ingredients in my much-beloved shabzi. It's a versatile vegetable that works well in many combinations.

Unfortunately time moves on, seasons come and go. As the season for nice winter greens is coming to an end, I decided to go all out with an italian version of creamed spinach. I love original creamed spinach, flavoured with onions, milk and bay leaves, but this version has cream, some garlic and parmesan cheese.

However, as seasons end, they begin for other things. Tonight I will make one of my favourite desserts featuring an item that just started showing up in the vegetable market last week, or the week before. Stay tuned!


  1. nothing better than spinach ... imho ... especially baby spinach salad with candied walnuts or pecans, vinaigrette, and salmon or grilled chicken on top

  2. works really well with soy also. and something acidic, like rice vinegar or lemon juice. and garlic. and ginger.
    about the thing i said i'd make today, I ran out of the main ingredient. I'll make it tomorrow instead.