Page 17 - Recipes & Traditions

INGREDIENTS:
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4 Tbsp Unsalted Butter
1 Medium Yellow Onion (minced)
1/4 cup all-purpose flour 3 1/2 cups half-and-half
3 Cloves Garlic (minced) 4 Tsp Kosher salt
DIRECTIONS:
1 teaspoon fresh ground black pepper 1/2 teaspoon freshly grated nutmeg
1 cup mozzarella cheese
4 ounces cream cheese
1/2 cup grated Parmesan cheese
2 1/4 lbs. leaf spinach or 1 lb. frozen
CREAMED SPINACH
1. Bring a large pot of water to a boil with two teaspoons of salt.
2. Add the spinach and cook just until wilted, about 1 minute.
3. Drain the spinach in a strainer or colander.
4. Rinse with cold water until cool and squeeze the water out of each
fistful of spinach.
5. Chop the spinach bundles into a 3/4 inch width.
6. In a large skillet melt the butter with the garlic and onions.
7. Cook on medium low for 8-10 minutes or until the onions are translucent.
8. Add in the remaining kosher salt, black pepper and nutmeg.
9. Add in the flour and mix with a wooden spoon over low and cook for 2-3
minutes until the aroma is a bit nutty.
10. Add the half and half and cook until boiling.
11. Add in the mozzarella cheese and cream cheese
12. Cook for 6-8 minutes or until the mixture has thickened. Add in the
spinach and the Parmesan cheese and stir to combine.
QUINOA SALAD
SALAD INGREDIENTS
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3 cups cooked Quinoa (cooled)
8 oz. cooked Edamame
4 cups Baby Spinach (chopped)
1/2 cup Red Bell Pepper (chopped) Avacado (diced)
1/2 cup Red Onion, (finely chopped)
1 15 oz. can Garbanzo Beans (drain & rinse) 1/2 cup Cilantro (chopped)
1 cup Feta cheese (crumbed)
1 can Corn (drained)
For the salad, combine all ingredients in a large bowl. Pour the dressing over the salad and toss until blended. Cover the salad and chill for 20-30 minutes before serving.
DRESSING INGREDIENTS
1/2 cup Extra-Virgin Olive Oil 1/3 cup fresh Lemon Juice
1 Garlic Clove (minced)
1 tsp fresh Ginger (grated) 1/2 tsp Kosher Salt
Black Pepper (to taste)
Wisk all the dressing ingredients together in a small bowl.
Side
Dishes