Caldo verde, veggie style – 10/07/2015

A long-standing farm member and author of the food blog Nana Marmelade, Anaïs Berzi serves up a vegetarian version of this classic Portuguese soup made with greens of your liking (collards, kale, Swiss chard, spinach, etc.)…

“BAKED EGGS WITH SPINACH AND SWISS CHARD” – 22/06/2015

A member provided this link towards a recipe that combines eggs, spinach and Swiss chard and that suits all times (and meals) of the day — morning, noon or evening. Try it, you’ll like it!

Penne with Blue Cheese and Spinach – 05/07/2013

souper terrasse 29 juin - terrasse supper, june 29

Serves 4 to 5; an easy blue sauce, rich and creamy with the fresh taste of spinach

A recipe for pasta and spinach suggested at the beginning of the 2013 season by farm partner Sylvia Morin, made over the July 1st long weekend. See her mouth-watering pic for additional inspiration… «A Josée di Stasio recipe…super easy and super good!!! »

  • 500 g of penne pasta
  • 200 g of Gorgonzola or other blue cheese
  • 250+ g (1/2 to 3/4 cup) of 35% cream (or 15% for a lighter sauce)
  • 500 g (2 cups) of Arlington Gardens spinach (or baby arugula)
  • 80 ml of nuts (roasted walnuts, pecans or pine nuts)
  • Freshly ground pepper
  1. Cook pasta in boiling salted water. Drain, reserving 1/2 cup of the pasta water.
  2. Meanwhile, in a small pot, heat cream and add cheese. Crush the cheese with a fork, leaving a few larger chunks.
  3. Place very hot pasta in a big bowl, add the sauce. Coat pasta well, adding a bit of pasta water as needed.
  4. Add spinach (chopped or torn into big pieces) and nuts, mixing quickly. Add pepper to taste. Serve immediately and enjoy!!!

An easy recipe to make over and over again…

Spinach and Bulgur Salad – 01/07/2011

A delicious summer salad – tomatoes can be added as a garnish (cherry tomatoes are particularly nice). Variations on a theme include substituting other grains for the bulgur wheat, such as quinoa, cracked wheat or couscous. Unlike bulgur though, these grains typically need to be cooked, not just soaked. The two-to-one ration of water and grain used with rice generally works well. Simply put the grains in a pot with water, bring to a boil, them simmer and cook until done the way you like them. Ideally, you’ll have cooked out all the water at about the same time the grain is tender, but if any water remains, strain the grain.

  • 2/3 cup bulgur wheat
  • 0.5 lb spinach leaves, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh dill
  • 4 oz crumbled feta cheese
  • ¼ cup red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper
  1. In a small bowl, combine bulgur and 11/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes. Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  2. Place spinach, onions, dill, and cheese in a wide bowl.
  3. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  4. Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

Garlic Scape and Spinach Warm Salad – 04/07/2011

A picture of the dish Montreal West member Dawn Rouse made from garlic scapes and spinach from the farm …and the recipe (we tried it last night – she was right when she told us it was delicious!) :

  • 2 tbsp olive oil
  • 2 tbsp dark brown sugar
  • 8 oz garlic scapes, trimmed
  • 1 1/2 cups coarsely chopped tomatoes
  • 3/4 cup dry white wine
  • 1/4 tsp ground pepper
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 1/4 cup grilled haloumi cheese, diced (also called hallom or hallomi)
  • 8 oz. of spinach leaves
  1. Heat the oil in a sauté pan and add sugar.  Stir to caramelize the sugar for about 2-3 minutes and add the scapes.
  2. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.
  3. After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft.
  4. Season, then add the parsley and haloumi.
  5. Serve warm or at room temperature. Add the spinach just before serving, so it does not wilt too much.

Spinach and Bulgur Salad – 01/07/2011

A delicious summer salad – tomatoes can be added as a garnish (cherry tomatoes are particularly nice). Variations on a theme include substituting other grains for the bulgur wheat, such as quinoa, cracked wheat or couscous. Unlike bulgur though, these grains typically need to be cooked, not just soaked. The two-to-one ration of water and grain used with rice generally works well. Simply put the grains in a pot with water, bring to a boil, them simmer and cook until done the way you like them. Ideally, you’ll have cooked out all the water at about the same time the grain is tender, but if any water remains, strain the grain.

  • 2/3 cup bulgur wheat
  • 0.5 lb spinach leaves, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh dill
  • 4 oz crumbled feta cheese
  • ¼ cup red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper
  1. In a small bowl, combine bulgur and 11/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes. Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  2. Place spinach, onions, dill, and cheese in a wide bowl.
  3. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  4. Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

Serve warm or at room temperature