Creamed Spinach & Corn (serves 6)
- 1 bunch of spinach (baby preferred)
- 2 cobs of corn
- 1 large onion
- 4 cloves minced garlic
- 1 TBS e.v.o.o.
- 2 tsp butter (or substitute)
- 3 tsp fresh fine chopped dill + 1/2 tsp for garnish
- 1/2 cup heavy cream (substitutes of either 1 can evaporated milk or coconut milk)
- 1/2 tsp cornstarch
- 2 TBS heavy cream for garnish
Wash spinach thoroughly with cold water 2-3 times. If using mature spinach, snap the stems off as they are not good for the texture (I like to save them and use them in stir-fries for snap....and no waste!). Let drain and this in saucepan cook with only the water that clings to the spinach on med-high for about 5 mins. Stir until slightly wilted. Do not overcook or you will start losing the color from the leaves. Cook, roughly chop, and set aside.
Bring a pot of water and pinch of salt to a boil for the corn. Cook until tender, approximately 6-8 mins. Cool and then scrape the niblets of the cob.
In a large saucepan or pot, heat butter and then saute onions and garlic on high for about 1 min. Reduce heat to low, cover and cook for another 5-7 mins. Stir occasionally so the mix does not brown. Stir in corn and dill, cover and cook for another 5-7 mins. Add spinach and stir in cream or substitute and bring heat to a simmer. Make sure if you are using light coconut milk to bring it to a full boil and then turn to simmer, otherwise it may not thicken properly. Salt and pepper to taste. Combine cornstarch with COLD water until just mixed and then slowly add to dish, stirring until it thickens. Turn off heat, stir in more cream for garnish. Cover and then serve.
French Onion & Savory Apple Bake (serves 6)
- 2 med sweet onion, sliced (preferably Maui or Walla Walla)
- 2 fresh apple, cored & sliced
- 3 TBS Worcestershire sauce
- Citrus bath for apples (lemon juice recommended but any citrus will work and slightly change your flavor)
- 1/4 cup water
- 1 cup croutons (stale bread works great, especially baguettes)
- Extra Virgin Olive Oil
- 1/2 cup Guyrere cheese
- 1/4 cup Parsley
- Salt & pepper to taste
Make sure your onions and apples are cleaned, and then sliced. A mandolin works great for making them all pretty and even sized. Soak the apples in your citrus bath (1 tsp citrus per cup of water) for 15 mins or more chilled. The longer you do it the more citrus they will absorb for flavor and it keeps them from browning. Mix the Worcestershire sauce, water, and olive oil together. Drain the apples and pat slightly dry. Toss on apples and onions in mix and then place in a baking dish. Sprinkle with salt and pepper. Cover and roast at 425 F for about 25 mins. They should be fork tender.
While cooking, lightly dress the croutons in oil and a pinch of salt and pepper. If you have any flavored oils, its a great way to add a little extra depth to your basic crouton. I especially like nut oils for this but EVOO works fine. Spread evenly on baking sheet and place in same over to toast for approximately 10 minutes, but your crouton size will determine exact time. Be sure to toss once or twice to keep from burning.
Mix croutons with cheese, parsley and just a little more oil. Spread mix over top of the main dish and bake for about 5 more minutes uncovered, just long enough for the cheese to melt.
