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Spinach Salad w-Anchovy Dressing

Don’t let the word “anchovy” send you over the bend. It’s the salty, spicy deliciousness hidden in many foods. The recipe is based upon one found in The Best of Food & Wine (1984). This salad is one of my favorites. It goes together very, very quickly. The salad is dressed with warm dressing.


1 lb. fresh spinach, rinsed, dried and trimmed

3 hard-cooked eggs, sliced

½ lb. mushrooms, sliced

8 slices cooked bacon, crumbled

1 2-oz. can flat anchovy fillets, with 1 tsp. of the oil

3 Tbsp. olive oil

1 tsp. sesame oil

2-1/2 Tbsp. red-wine vinegar

2 tsp. capers

1-1/2 Tbsp. Dijon mustard

Place the spinach into a very large bowl. Scatter the egg, mushroom, and bacon pieces across the top.

In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.

In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.

Bring the dressing to a boil over moderately high heat for about 5 seconds, drizzle over the salad and toss.

Savory Spinach and Artichoke Bread Pudding

This is a dish I’ve adapted from one posted on Food Network by Emeril Lagasse. It has a lot of ingredients, but is really very simple to make. Instead of Italian seasoning, I dash dried basil and oregano into it at the appropriate times. One thing that I think would enhance this dish is a sauce, but I haven’t quite come up with anything. I think a marinara would overwhelm it. Maybe a balsamic reduction would be good. If anyone comes up with something interesting, let me know! I served this with baked salmon the other night and it was a good accompaniment.

The first thing to do is prepare the spinach by steaming it, cooling, draining and wringing it as dry as possible, then chopping. Set aside.

Saute onion in olive oil until golden brown and tender.

Add garlic and cook for about 30 seconds longer.

Add 2 tsp. Italian seasoning, salt, and pepper. Mix in artichokes. Heat for another 2 minutes. Set aside.

Prepare 7 cups French bread by slicing into cubes. Add onion mixture to bread cubes.

Cut Brie into cubes and stir into bread mixture, along with spinach.

Mix together eggs, cream, milk, lemon juice, more Italian seasoning (about 2 tsp.). Add to bread mixture, along with minced parsley and 1/4 cup Parmesan. Let mixture rest for 20 minutes.

Pour into greased (sprayed or with olive oil) 13 X 9″ baking dish. Sprinkle with 1/2 cup Parmesan cheese. Drizzle olive oil over top. Bake at 350 degrees for about 40 minutes.Serve warm. Yields about eight servings.

Savory Spinach and Artichoke Bread Pudding Ingredient List

1 cup chopped onion

2 cloves chopped garlic

2 Tbsp. Italian seasoning, salt, and pepper (divided in half)

1 14-oz. can quartered artichoke hearts

7 cups cubed French bread

1# spinach (steamed, cooled, wrung, and chopped)

½ # Brie, rind removed, cut into cubes

3 eggs

1-1/2 cup cream

1 cup milk

1 Tbsp. lemon juice

3/4 cup grated Parmesan cheese

2 Tbsp. minced parsley

Olive oil for pan and drizzle

This recipe is based upon a stuffed manicotti recipe in Sunset Magazine’s December 1991 issue. I’ve made the stuffed manicotti many times, but it’s time consuming. I was looking for something more simple using the feta I love. This lasagna turned out surprisingly well. It’s a hit! Take note that I eyeballed every bit of this, I didn’t  measure anything. Feel free to do the same. One thing that I tried to keep in mind was that I didn’t want runny lasagna, so I was careful about the amount of liquid used. Another thing to keep in mind is that the spinach cooks down so the dish is a little more compact than the thick slices of hearty lasagna I usually make.

Spinach Feta Lasagna, Eggplant au Gratin, and garlic bread.

Spinach Feta Lasagna

1/2 lb. dried lasagna noodles

24 oz. tomato pasta sauce

2 Tbsp. olive oil

1 large onion

1 bell pepper

3/4 cup (about 5 oz.) feta cheese, crumbled

1 cup (1/2 lb.) ricotta cheese

1/3 lb. chopped fresh spinach leaves

Ground pepper

1/2 cup Parmesan cheese, grated

Cook eleven lasagna noodles (about 1/2 lb.) according to the package directions for al dente. Do NOT overcook. Drain. Rinse with cold water to stop the cooking process. Drain. Set aside.

Meanwhile, heat 24 oz. tomato pasta sauce. Simmer for awhile so it’s somewhat thick. Use a spatter guard.

Meanwhile, saute onion and bell pepper together in olive oil until soft. Let cool.

In a large bowl, stir together feta, ricotta, spinach, pepper, and onion-bell pepper mixture. You may need to use your hands as it will be quite dry. Do not squeeze, just stir together.

In a greased 9 x 13″ pan, place 5 lasagna noodles across the bottom. Distribute all  the cheese, spinach, onion mixture across the lasagna noodles. Place a layer of six noodles across the cheese mixture. You may press down a little now. Spoon pasta sauce evenly across the top. Sprinkle with Parmesan cheese. Bake at 350 degrees for 40 minutes. Yummy goodness!

Cook the lasagna noodles, saute the onions with bell pepper (I used yellow bell peppers), simmer the pasta sauce using a spatter guard, and chop the raw spinach leaves.

Mix feta, ricotta, and spinach.

Place a row of lasagna noodles across the bottom of a greased 13 x 9″ baking dish.

Distribute the feta, ricotta, spinach mixture across the lasagna. Place another layer of lasagna.

Spoon pasta sauce evenly across the top.

Sprinkle Parmesan cheese over all and bake at 350 degrees for 40 minutes.

Spinach Feta Lasagna

What kind?