something magical happens when you sauté spinach...the sweetness intensifies. i heat extra virgin olive oil in a large skillet, add some minced garlic, a pinch of aglio-olio-peperoncino (or red pepper flakes), sea salt and black pepper...throw in the spinach...and sauté briefly, just until the spinach begins to wilt. delicious! it always amazes me how dramatically the spinach reduces when cooked. a huge panful becomes a pretty tiny serving...but that amount retains all the vitamins, minerals and fiber...how cool is that?
don't you love it when something that tastes good is actually really good for you? spinach (and all dark leafy greens) meets this criteria beautifully. spinach is an excellent source of niacin and zinc, and a very good source of fiber, protein, vitamin a, vitamin c, vitamin e, vitamin k, thiamin, riboflavin, vitamin b6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.* so eat spinach...eat a lot of spinach...happily, it is spinach week at fall fest..so here we go...
*nutrient data provided by USDA SR-21
1 lb mixed zucchini & summer squash (1 lb total)
1/2 lb carrots
1 tsp kosher salt
1 jalapeño seeded and minced
1/2 cup plus 1 tbsp unbleached flour
1/2 tsp baking powder
pinch freshly cracked black pepper
grey sea salt
pinch aglio olio peperoncino (or red pepper flakes)
2 tbsp honey mustard
4 oz crumbled feta cheese
1/2 cup grapeseed oil
1 large handful per person organic baby spinach leaves
honey mustard vinaigrette
1/8 cup champagne vinegar
pinch grey salt
pinch black pepper
1 tbsp honey mustard
1/4 cup extra virgin olive oil
make viniagrette... add vinegar, salt pepper and mustard to small bowl and whisk to incorporate. pour in e.v.o.o in a stream whisking constantly. taste and adjust seasonings if necessary. transfer to small mason jar with lid and set aside.
make fritters... preheat oven to 350 degrees. using the shredding disc with the largest holes on a cuisinart, grate the zucchini, squash and carrots. (alternatively, you can use a box grater...again, use the side with the largest holes). place the shredded vegetables in a colander set over the sink and sprinkle with the kosher salt. let sit for 30 minutes then pour onto a clean kitchen towel. tightly roll up the towel and let sit for another 15 minutes. squeeze the towel tightly to extract as much liquid as possible and set aside.
add flour, baking powder, pepper , aglio (or red pepper flakes) and a pinch of the grey sea salt to a mixing bowl and mix together. scrape in the grated vegetable mixture from the towel, the jalapeño and the mustard. stir until the dry ingredients are thoroughly incorporated. add the feta and stir again.
add the grapeseed oil to large skillet and heat over medium heat until the oil begins to shimmer. using a ladle, drop the vegetable mixture into the hot oil and then flatten each fritter into a disk approx 3-4 inches in diameter. cook 5 minutes, or until side is deep brown and then flip and cook another 4-5 minutes. when done, fritters will be deeply caramelized brown on both sides. be careful not to burn. depending on the size of your skillet, you will have enough batter to complete this process 2-3 times. you can either serve the fritters as soon as they are ready, or place on a rimmed cookie sheet and keep warm in preheated oven while you finish the rest of the batter.
to serve... mix the vinaigrette by shaking the mason jar (ensure lid is tightly capped). place the spinach in a salad bowl and dress lightly with the vinaigrette, about 1 tbsp per serving. season to taste with sea salt and pepper. add the spinach to a serving platter and top with the fritters. serve immediately. (alternatively, create individual servings with a large handful of dressed spinach on a salad plate and top with 2-3 fritters per serving)
now it is your turn to participate in fall fest. simply leave your spinach tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same.
the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering.
always...much thanks to margaret roach and deb puchalla for coordinating summer and now fall fest 2010. as always...its been a blast...happy fall everyone..
best and happy cooking!
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
& follow me on twitter
to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...