Garlic Sauted Spinach with Raisins in Sherry


1/2 cup golden raisins

3 TBS cream sherry

1 TBS olive oil

4 garlic cloves, pressed

2 – 3 large bunches fresh spinach

freshly ground pepper

1/2 cup toasted pine nuts


In a very small saucepan, heat raisins and sherry over low heat.  Gently simmer, covered, for 30 minutes, until raisins are plump.  Remove from heat and set aside.

In a large skillet, heat oil.  Add garlic and cook for 1 minute.  Add spinach and saute over medium high heat for 2 minutes.  Toss.  Cover with lid and let the greens cook for 30 – 45 seconds, until slightly wilted.  Toss.  Return lid and cook for another 30 – 45 seconds, until wilted.  Continue this process until all the spinach is wilted but not totally collapsed.

Pour raisins and sherry over spinach and season with pepper.  Sprinkle with toasted pine nuts and toss.  Serve immediately.


Herbed Spinach Bake

An Okarche cookbook favorite . . .


1 10 oz. pkg. spinach (or fresh steamed and chopped spinach)

1 cup cooked rice

1 cup shredded sharp cheese

2 eggs, slightly beaten

2 Tbsp. butter

1/3 cup milk

2 Tbsp. onion

1/2 tsp. Worcestershire sauce

1 tsp. salt

1/4 tsp. rosemary or crushed thyme


Cook and drain the spinach.  Mix rice, cheese, eggs, butter, milk, onion, Worcestershire sauce, salt and rosemary.  Pour mixture into a 9 x 13 inch baking dish.  Bake at 350 degrees for 20 – 25 minutes, until knife comes out clean.  Cut in squares.

Healthy Sausage Egg Bake


12 oz lean Italian turkey sausage, casings removed

1 medium onion, chopped (1/2 cup)

1 medium bell pepper (green, red yellow or orange) chopped (1 cup)

2 cloves garlic, finely chopped

1 box (9 oz) frozen chopped spinach, thawed and drained; or use fresh Phocas Farms spinach;

4 cups frozen shredded hash brown potatoes (from 30 oz bag), thawed

2 cups reduced-fat Italian cheese blend (8 oz)

2 tablespoons grated Parmesan cheese

12 eggs

3/4 cup fat-free (skim) milk

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon pepper


  1.  Spray 13 x 9 inch (3 qt) baking dish with cooking spray.
  2. In 12 inch nonstick skillet, cook sausage over medium heat 5 – 7 minutes, stirring occasionally and breaking up sausage with spoon until no longer pink; drain if necessary.  Add onion and bell pepper; cook 3 minutes, stirring occasionally.  Add garlic; cook and stir 1 -2 minutes longer or until vegetables are crisp-tender.  Stir in spinach.
  3. In baking dish, mix cooked sausage mixture, potatoes and cheeses.  In medium bowl, beat eggs, milk, basil, salt and pepper until blended.  Pour over mixture in baking dish.  Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
  4. Heat oven to 350 degrees. Bake covered 1 hour.  Uncover; bake 15 – 20 minutes longer or until center is set.  Let stand 5 – 10 minutes before serving.

Roasted Beet and Greens Salad with Balsamic Reduction

Serves 6


6 Large Beets (vary the colors for a beautiful salad – golden, red, white)

8 Ounces Crumbled Goat Cheese

3 – 4 Cups Washed Spring Greens or Salad Greens of your preference

3 Teaspoons Champagne or White Wine Vinegar

3 Teaspoons Fresh Squeezed Lemon Juice

3 Teaspoons Extra Virgin Olive Oil

Kosher Salt and Fresh Ground Pepper

2 Tablespoons Balsamic Vinegar Reduction


Preheat oven to 400 degrees.  Wash and wrap each beet in aluminum foil.  Set in a roasting pan lined with aluminum foil.  Roast for one hour.

While beets are roasting, whisk together vinegar, lemon juice, olive oil, salt and pepper in a small bowl.  Toss together with the greens and arrange on a serving platter.  Set aside.

After one hour, remove the beets from oven and check with a fork for doneness.  If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil for 15 – 20 minutes.  Open the foil and cool for five more minutes.  Peel and slice the beets into 1/4 inch rounds.  Arrange beets on the platter, atop the greens.  Crumble goat cheese on top of the beets and drizzle with balsamic reduction.  Serve warm.

*Balsamic reduction can be purchased in high-end grocery stores, or you can make your own by reducing balsamic vinegar yourself.  Pour 2 cups of balsamic vinegar into a sauce pan and bring to a boil over medium heat.  When the liquid thickens to the consistency of molasses (1/5 the original volume), remove from the heat to cool.  This glaze is delicious over roasted beets, salads, breads and many other foods.

Emeril Lagasse’s Sautéed Greens


1 teaspoon olive oil

1 clove garlic, finely chopped

1 pound fresh kale, Swiss chard, spinach, and/or beet greens, washed, rinsed, and stems removed

2 cups vegetable stock (if you don’t have veg. stock, chicken will work too)

salt and pepper

1 teaspoon crushed red chili flakes


  1.  In a large skillet, heat the oil over medium-high heat.
  2. Add the garlic and cook for 30 seconds. Stir in the greens, add the vegetable stock, season with salt, pepper, and chili flakes.
  3. Cover and cook for about 5 minutes or until the greens are wilted and tender.  Serve immediately.

Courtesy of Martha Stewart Living Omnimedia, Inc.