Spinach...lots of spinach

I love omeletes with spinach and jennie o turkey sausage ...........whole wheat pita with spinach , pesto and turkey pepperoni .....manicotti with spinach in it spinach dip with pita chips or veggies...quiche are a few that I can think of ....hope that helps

It's great sautteed with onion in an omelet. Good pizza topping. You can find egg roll and stir fry recipes that call for spinach. Creamed spinach. Lasagna with an Alfredo spinach layer instead of tomato sauce. I eat spinach salad pretty frequently, but it goes faster when you cook with it.

I hate to tell you, but spinach is not the perfect food. It has unpleasant side effects if eaten in too large a quantity. I had to learn this lesson the hard way. I made myself sick while eating large quantities ( 2-3 cups a day) of raw spinach.

http://www.livestrong.com/article/411787-side-effects-of-spinach/

You will better off giving away or tossing what you normally would not use. Moderation rules, once again.

You have some delicious ideas already, but if that doesn't help you plow through it all maybe use your food processor to chop it up and freeze some if you can't keep up with it fresh. Put the chopped spinach into ice cube trays to freeze, pop out to store in a freezer bag, and then just take out a cube or two and add later to more of the sorts of dishes others have suggested. Enjoy the bounty!!

I put spinach in my smoothies! It turns the smoothie a seriously ugly green color but you really can't taste it.

Spinach and Portobello Salad
Source: Soup Spice Everything Nice
Serves 1

Ingredients

1 large Portobello
2 cups baby spinach, separated
1/2 tsp garlic, minced
1 Tbsp Parmesan, grated
1 Tbsp Panko bread crumbs
1 to 2 tsp Olive oil
Salt and black pepper
Red pepper flakes
1 Tbsp. Balsamic and Caper Vinaigrette (recipe follows)

Directions

Preheat oven to 350 degrees.

Wash Portobello and pat dry. Remove stem and finely chop.

Heat 1 tsp of olive oil over medium heat, add mushroom stem, garlic, a dash red pepper flakes. When aromatic, add spinach, salt and black pepper. When spinach has wilted remove from pan and set aside.

Wipe pan clean, return to medium heat. Rub Portobello with olive oil. Place in the pan gills up, cover and cook for 3 minutes. Flip Portobello, cover and cook for another 3 minutes. Remove pan from heat and flip mushroom gill side up. Place spinach mixture in the mushroom cap and top with Parmesan and panko. Spray panko with olive oil. Place pan in the oven and bake for 10 minutes. Raise oven to broil, broil for a minute or so until bread crumbs are golden brown. Remove from oven.

Dress about a cup of spinach with a tablespoon of dressing. Arrange salad on a plate and top with stuffed Portobello. Serve.



Balsamic and Caper Vinaigrette
Makes 1 cup; Serves 8

Ingredients

1/4 cup balsamic vinegar
3 Tbsp water
1/2 cup olive oil
1 package Good Seasons Italian Salad Dressing
& Recipe Mix
2 Tbsp capers, drained

Directions

Combine all ingredients in a cruet or mason jar with a tight fitting lid. Shake vigorously until well blended.

Refrigerate unused portion for up to 4 weeks. Ingredients in dressing will separate when refrigerated, especially the olive oil. To reuse, let dressing stand at room temperature about an hour and then shake just before serving.

Tomato Florentine Soup
Source: Soup Spice Everything Nice
Makes 8 servings

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 (14.5 oz) cans diced tomatoes with onion, celery and bell peppers
10 oz condensed tomato bisque
4 cups low-sodium fat free chicken broth
4 cups low-sodium mixed vegetable juice(like V-8)
1 - 1/2 cup small shell macaroni
1 teaspoon salt
4 cups baby spinach leaves, coarsely chopped
1 teaspoon freshly ground pepper
1/4 tsp ground nutmeg
1 Tbsp sugar
2 tablespoons grated Parmesan cheese

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is very tender, about 5 minutes. Stir in the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid is reduced by about half, about 5 minutes. Add tomato bisque stir to combine.

Stir in the broth, macaroni, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the macaroni is tender, 8-10 minutes. Stir in the spinach, pepper, nutmeg and sugar. Cook until the spinach just begins to wilt, about 30 seconds. Remove from the heat. Serve sprinkled with the cheese.

I go through a bag of spinach easily in a week or so. I take almond milk, half a banana, raw spinach and a tablespoon of almond butter (or like PB2, equivalent) and blend it up. Delicious! You can't taste the spinach, seriously! If you take a frozen banana it's better since it's a smoothie This is my breakfast every morning. Sometimes I throw in protein powder

Salsa Chicken Soup with Spinach and Legumes
Adapted from: Taste of Home recipe called Spiced-Up Healthy Soup
Makes: 14 Servings; (3-1/2 quarts)

Ingredients

1 medium onion, chopped
1/3 cup brown rice, uncooked
4 garlic cloves, minced
2 tablespoons canola oil
8 cups chicken stock
1 cup water
1 large boneless skinless chicken breast
1 cup dried red lentils, rinsed
16 oz Pace chunky salsa mild
1 (15 oz) can garbanzo beans, rinsed and drained
1/2 cup fresh cilantro, chopped
8 cups fresh baby spinach

Directions

In a Dutch oven, saute onion and rice in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, water, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside.

Add the salsa, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until rice and lentils are tender.

Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted.

Farfalle with tomatoes, onions and spinach. You can even add chicken.

http://www.myrecipes.com/recipe/farfalle-with-tomatoes-onions-spinach-10000001995692/

sauté it with EVOO and some slivered garlic. Yum!

I like this = I make it with escarole, kale and spinach.
http://www.myrecipes.com/recipe/rotini-white-beans-escarole-50400000115201/

Spinach is awesome. Too much spinach is not awesome. I sometimes get carried away at the warehouse stores and end up with too much of the dark green stuff. So I freeze it. In ziploc bags. And then it's there waiting for me to use in cooking later on when my family has forgotten that they don't like spinach.

Seriously delicious soup recipes -thank you.