2 T olive oil
1 T balsamic vinegar
3 cloves garlic, crushed
12 oz penne pasta
¼ c Kalamata olives, chopped
2 T capers
3 oz feta cheese, crumbled
2 c spinach, chopped
Combine all ingredients and toss well.
2 T olive oil
1 T balsamic vinegar
3 cloves garlic, crushed
12 oz penne pasta
¼ c Kalamata olives, chopped
2 T capers
3 oz feta cheese, crumbled
2 c spinach, chopped
Combine all ingredients and toss well.
Posted in Cookbook V2, Maureen and Ron's Recipes, Salads
Heat 1/3 c oil over medium low heat. Add ¼ c sesame seeds and cook just until the seeds are golden, about 2 minutes. Let cool. Add ½ t salt, and 1 ½ T lemon juice. Stir till blended. Let cool just slightly. Tear two bunches of spinach into bite-sized pieces. Add cherry tomatoes and sliced green onions. Toss just before serving.
Posted in Maureen and Ron's Recipes, Original Cookbook, Sauces
This dish should be called “spinach sneak” because it is so tasty that even the kids will eat it and not recognize the taste of spinach, which they hate.
3 c. Rice Chex cereal crushed to 1.5 c
1 t onion powder
3 T melted margarine
Combine above and set aside.
8oz Philadelphia cream cheese
5 oz evaporated milk
2 t lemon juice
¾ t salt
Dash pepper
1 egg, well beaten
10 oz frozen chopped spinach, cooked and drained.
In saucepan, combine cream cheese, milk, lemon juice, and seasonings. Cook over low heat until smooth. Add egg. Stir constantly until sauce thickens. Stir in spinach until well blended. Turn into shallow 1 ½ quart dish. Cover with crumbs. Bake at 350 for 20 minutes. Serves 8.
Posted in Original Cookbook, Sides, Tom and Lois's Recipes, Vegetarian
Tagged spinach, vegetables