Category Archives: Spinach

Hot Asiago and Spinach Dip

Asiago Spinach Dip

 


Ingredients

8 ounces cream cheese softened

1/2 cup mayonnaise

1/2 sour cream

2 teaspoons minced garlic

2 cups grated asiago cheese

1/2 cup minced fresh parsley

1 1/2 cups chopped fresh baby spinach

DIRECTIONS

Preheat oven to 350 degrees. Combine the cream cheese, mayonnaise, sour cream and garlic in a mixing bowl.  Add asiago, parsley and spinach into mixture.  Spread into the bottom of an 8 x 10 baking dish and bake until golden brown 20 to 25 minutes.

Add some pita chips and a Syrah or Rioja and you have a great light summer dinner.

 

Advertisements

1 Comment

Filed under Artisan Cheese, Asiago, Spinach

Spinach & Artichoke Dip with Romano Cheese

Spinach & Artichoke Dip

Spinach and Artichoke Dip
Ingredients:
1/4 cup butter
2 cloves garlic, minced
2 Tablespoon minced onion
1/4 cup flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup grated pecorino romano cheese
2 tablespoons lemon juice
1/2 tablespoon hot sauce
1/2 tablespoon salt
1/4 cup sour cream
2 cups fresh baby spinach chopped
12 ounce jar canned artichoke hearts, drained and chopped
1/2 cup shredded white cheddar cheese

Instructions:
1.  Melt butter in large sauce pan.
2.  Add the garlic and onion and saute until they are golden, about 5 minutes.
3.  Stir in the flour and cook for 1 minute.
4.  Whisk in the heavy cream and chicken broth.   Allow the mixture to come to a boil (3-5 minutes), stirring occasionally.
5.  Stir in the romano cheese, lemon juice, hot sauce and salt.  Keep the mixture on the heat until the cheese melts.
6.  Turn the heat off and stir in the sour cream.
7.  Stir in the spinach and artichoke hearts.
8.  Spoon the mixture in a 13″x9″ oven safe dish.
9.  Top with the shredded white cheddar cheese.
10.  Bake at 375* for about 15-20 minutes.  The cheese should be melted and the dip should be bubbling along the edges.
11.  Serve warm with chips or crusty bread.

NOTES:
* Dip can be prepared in advance.  Complete steps 1-9 then cover and keep in the refrigerator.  Bake it off when ready to serve.
* Dip freezes really well.  If I’m making it for a smaller gathering, I will spoon the mixture into 2 smaller serving dishes.  I freeze one and serve the other.  Just defrost your frozen dip before placing in the oven.

Leave a comment

Filed under Cheese, Chef Lippe, Food, Pecorino Romano, recipes, Spinach

Lemon Cavatapi with baby spinach and garlic shrimp in creamy cheese and butter sauce

By Chef Lippe

Serves 4
Ingredients: 
2 10 ounce packages of fresh lemon cavatapi

3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)

6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces

2 teaspoons coarsely ground black pepper

2 pounds of raw cleaned shrimp

4 cloves of garlic minced

2 cups of fresh baby spinach

½ cup butter

Preparation:

Shrimp

Melt ½ cup of butter in frying pan. Add chopped/minced garlic and fry until light browned. Stir in shrimp and cook until shrimp are done.   While shrimp are cooking:

Pasta and sauce
1 – Bring a large pot (at least 12 quarts) of salted water to a boil.
2 – Add fresh pasta and cook al dente.
3- Drain pasta, reserving 2 cups of the cooking water.
4 – Return pasta and cooking water to the pot and place over low heat.
5 – Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.

Just before adding shrimp to pasta stir in baby spinach and cook until just wilted. Add spinach and shrimp to cooked pasta and cream sauce.  Season with salt, and serve with additional cheese if desired.

 

Leave a comment

Filed under Artisan pasta, Chef Lippe, Food, Food blog, Lemon, Pasta, recipes, shrimp, Spinach

Summer Salad with Orzo and Lemon Olive Oil

Lemon Orzo Salad

By Chef Lippe

Now that the kids are on summer vacation we spend a lot of time at the beach and need some good picnic food. This salad is fun and easy to make and you can make it with any vegetables and server it warm or cold. It travels well without spoiling because it has olive oil instead of heavy mayonnaise.  The kids love it because I let them pick out the color of the orzo (red, white, green) and the vegetables that we use. One time we had spinach orzo with yellow corn and red tomatoes. Today we are having white orzo with green peas, artichoke and white beans with lemon flavored olive oil. You can add chicken or shrimp to either dish if you have some way to keep it cold until you serve it at the beach.

Enjoy the water!

Ingredients:

1/2 pound orzo pasta
1 cup cooked fresh peas (or frozen peas if you are in a hurry to get to the beach)
1 can artichoke hearts, drained and chopped into bite-sized chunks
1 can white beans, drained and rinsed in cold water
2 cups arugula
sea salt (try lemon or garlic flavored sea salt)
freshly ground black pepper
1/4 cup extra virgin olive oil lemon flavored

Bring a pot of water to a boil. Season the water with some salt, then cook the orzo pasta according to package directions (about 9 minutes). Drain well and set aside in a large mixing bowl. Add the peas, artichokes, white beans, and arugula on top of the orzo and season the salad with salt and pepper to taste. Add the lemon olive oil.  Toss with a spoon until all the ingredients are well combined. It’s ready to serve, but tastes best if made a few hours or even the night before so flavors can really develop.   Add some crumbled feta cheese or shaved parmesan if you like just before you serve it.

Here is another version that is good on its own or as a bed for a nice piece of grilled salmon.

Ingredients:

1 cup orzo

2 cloves garlic, chopped

2 teaspoons freshly flavored Lemon Olive Oil

8 asparagus spears, chopped

1 cup packed fresh spinach

1/3 cup feta cheese

Salt and pepper, to taste

Lemon wedges or slices, to garnish (optional)

Bring 4 cups of salted water to a boil. Stir in orzo. Cook until tender, about 9 minutes. Drain and set aside.

Sauté garlic in 1 teaspoon Lemon Olive Oil over medium heat. Add asparagus pieces and sauté for 3-4 minutes. Stir in spinach. Continue cooking until the asparagus is tender and the spinach wilts.

Stir together orzo and vegetables in a medium bowl. Season with salt and pepper. Drizzle with remaining teaspoon of Lemon Olive Oil. Sprinkle feta cheese over the top of the salad.

Leave a comment

Filed under Artisan pasta, asparagus, Chef Lippe, Food, Lemon Olive Oil, Orzo, recipes, Spinach, Vegan