spinach Archives - Fresh From Oregon

B “S” T Egg Salad Sandwich

March 31, 2015 · by Carrie Trax ·

I am putting the “S” or spinach in the traditional “B”acon “L”ettuce “T”omato egg sandwich. With Easter coming there will be some extra hard boiled eggs in my refrigerator perfect for egg salad. In my egg salad recipe I add some crisp bacon to add a little extra flavor. This open face sandwich is served on grilled bread layered with fresh baby spinach, sliced tomatoes, egg salad and topped with pieces of crisp bacon.

Bacon Spinach Tomato Egg Salad Sandwich
6 hard boiled eggs, peeled
1/2 cup Miracle Whip or mayonnaise
3 slices bacon, cooked crispy, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 large slices french bread
butter
1 cup fresh spinach
2 tomatoes, sliced

In a medium bowl place the hard boiled eggs. With a pastry blender (My favorite kitchen tool) chop eggs into small pieces. Add Miracle Whip or mayonnaise, 2 slices of bacon that has been chopped into small pieces, salt and ground pepper. Mix until combined.

Preheat a flat top grill or skillet. Butter both sides of the bread and cook until lightly brown on both sides. To assemble sandwiches place each piece of bread on a plate. On each piece of bread layer a 1/4 cup of spinach, 3 slices of tomatoe and 1/4th of the egg salad. Chop the last piece of bacon into small pieces and sprinkle on each sandwich.

Lasagna Florentine

April 30, 2010 · by Carrie Trax ·

Fresh greens are bountiful at the farmers markets and my favorite is baby spinach this time of the year. This is a great dish to add other fresh vegetables when they come into season like some sauteed zucchini and grated fresh carrots. Let your imagination and the farmers market decide what goes into your lasagna when you make it. This is a recipe that can change throughout the year depending on the fresh harvest. I also used fresh mushrooms in this recipe. This is also great to freeze and have for a quick dinner later.

1 (28 oz) can Italian whole tomatoes or 2 pound fresh ripe tomatoes
1/2 cup fresh mushrooms, cooked
1 medium onion, chopped
2 tsp basil, dried
2 tsp. tarragon, dried
1 tsp red pepper flakes
2 cloves garlic, chopped
salt & pepper to taste
1 1/2 cup V-8 Juice
6 tbsp. butter
2 cups Cheddar cheese
4 cups Mozzarella cheese
8 oz Parmesan cheese, coarse grated
16 oz cottage cheese
2 eggs
12 oz fresh spinach, cooked
12 wide lasagna noodles, cooked

You need to prepare the sauce first, add tomatoes, mushrooms, onion, basil, tarragon, red pepper flakes, garlic, salt, pepper and V-8 juice in large pot and cook for 20 minutes. Add butter and cook an additional 5 minutes and take off the heat. In medium bowl combine the cottage cheese, eggs, Parmesan cheese and cooked spinach.

Now it is time to assemble in a sprayed 13×9 pan put a 1/4 of the tomato sauce across the bottom and lay 4 noodles over lapping slightly. Spoon on a 1/4 of the tomato sauce, 1/3 cheddar and mozzarella cheese, 1/2 of the cottage cheese mixture. Lay 4 lasagna noodle down, 1/4 sauce, 1/3 cheddar and mozzarella cheese, remaining cottage cheese mixture. Lay down the remaining lasagna noodle, sauce, cheddar and mozzarella cheese.

Bake uncovered in a 375 degree oven for 1 hour. Cool for 20 minutes before cutting. I like cheese so once I cut the lasagna in squares I place a piece of mozzarella cheese over it and melt in microwave for 30 seconds. You could also add some mozzarella cheese on top the last 5 minutes of baking.

The little Italian pasta …. Orzo with Lemon Greek Chicken Thighs

March 17, 2010 · by Carrie Trax ·

So what is orzo if you go to Wikipedia this is what they say:
Orzo (from Latin hordeum, sometimes called Italian rice) is Italian and means “barley”[1], from which orzo was originally made. However, in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups and baked casseroles. Despite its rice shape, orzo is made not of rice but of hard wheat semolina. It is also known as risone in Italian, manéstra or kritharáki (“little barley”) in Greek, and şehriye (in Turkish).
In one sentence it is my new best friend and main dish. Here is a recipe I made that using fresh spinach with a side of Lemon Greek Chicken Thighs…..

1 cup orzo, dry
1 can chicken broth
2 cups water
1 Tbsp olive oil
2 cups onions, chopped
1 clove garlic, minced
1/2 Tbsp basil, dried or 1 Tbsp fresh
1/2 Tbsp Oregano, dried or 1 tbsp fresh
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1 bag (6oz) fresh spinach
1/4 cup freshly grated Parmesan Cheese

In pot bring chicken broth and water to a boil add the orzo and cook for 9 minutes, drained and set aside.
While the orzo is cooking in large skillet cook onion and garlic in the olive oil for about 5 minutes. Add basil, oregano, pepper flakes and salt and stir. Add cooked orzo and spinach. Cook about 2-3 minutes until the spinach is wilted. Transfer to serving bowl and sprinkle with cheese.

Lemon Greek Chicken Thighs
4 skinless chicken thighs, boneless
2 tsp garlic powder
3 tsp oregano, dried
salt and pepper
2 lemon

Preheat oven to 375 degrees. Season chicken with garlic powder, oregano, salt and pepper. Place in baking dish that has been drizzles with olive oil. Cut 1 lemon into slices and arrange with the chicken thighs. Cut other lemon and squeeze over chicken. Bake for 30-45 minutes or until cooked and browned.

B “S” T Egg Salad Sandwich

Lasagna Florentine

The little Italian pasta …. Orzo with Lemon Greek Chicken Thighs

Experience fresh food from Oregon!

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