Spinach & Broccoli Recipes
Spinach Salad
Ingredients:
1 bag fresh spinach washed and drained
1 Zucchini cubed and sliced
1 small can water chestnuts drained and rinsed
Mix ingredients together pour enough of the “Delightful and delicious dressing” to cover salad.
Mix and serve cold.
Contributed by: Joyce Cuccia
Arugula Salad
Ingredients:
1 fresh bunch arugula
1 clove of garlic
1/3 cup red onion
6 grape tomatoes
1/8 tsp lite salt
A few squeezes of lemon if desired.
Cut roots off bottom of arugula, place in a bowl of cold water and let sit for 5 minutes. Arugula is very sandy; all the sand should have fallen to the bottom of the bowl. Rinsing may take several times, drain well. Set aside. Finely cop the garlic and red onion, wash and dry the grape tomatoes.
Place arugula on a plate or in a salad bowl adding all other ingredients.......that's it. Now enjoy!!!!
Contributed by: Joyce Cuccia
Popeye Time
Ingredients:
1 bag of spinach-washed and drained
One thinly sliced onion
1-2 cloves garlic chopped
In a large non stick Teflon frying pan simmer onions and garlic, stirring often to prevent sticking. Place damp spinach in frying pan, stir until spinach, onions and garlic are well mixed. Cover for 2 minutes remove cover and stir again. Place lid back on frying pan for 2 to 3 more minutes. Remove cover once again, stir until spinach is soft. Remove from pan and place on your favorite plate.
As a garnish cut up some apples or whatever fruit you had that morning.
Now light a candle and enjoy this meal served in your own private fine Italian restaurant.
Contributed by: Eileen Connolly
Broccoli Rabe
Ingredients:
1 Bunch broccoli Rabe
3 cloves fresh garlic sliced
1/4 tsp lite salt
1/2 of fresh lemon
Red Pepper flakes
Wash rabe cut bottom of stems cut the whole bunch in 4ths, place garlic cloves in 2 cups of water let it come to a boil, add the rabe lower heat simmer for 5 minutes, drain add lite salt and squeeze approximately half of lemon. Serve hot.
Contributed by: Joyce Cuccia
