Pilgrim women typically had gardens near their homes that were stocked with herbs and some vegetables, including spinach. The Pilgrims grew spinach with smaller leaves, not the large, crinkled, heat tolerant leaves of ‘Bloomsdale Long Standing’ spinach.
Apples make a tasty, crunchy addition to salads of mixed greens. They blend beautifully with a basic spinach salad, like this one that includes red cabbage, carrot, chickpeas, cheddar cheese and pistachios. Another yummy salad blend is apple, chopped kale, quinoa and walnut. Choose any apple variety to top salads. To prep apples, chop them, coat with a little lemon juice (to prevent browning) and add to salads. Whip up an apple-y dressing using apple cider vinegar. Blend it with Dijon mustard, seasoning and honey for a tasty sweet and sour bite.
Cottage Cheese With Pistachios ● Grapes ● Tomato and Feta Salad ● Ham and Spinach Tortilla Pinwheels (Layer tortilla with ham and, if desired, mustard or mayo. Roll and cut into 1-inch slices.) ● Low-Sugar Cereal
Three is not a crowd in this flavorful assortment of hummus. Using the same base for all three makes this an easy way to create variety. Just stir in different toppings right before serving. Whether your guests like their dip spicy, earthy or traditional, there will be something for everyone.
Brown Rice, Spinach, Feta and Tomato Salad (Prepare brown rice then stir in sliced spinach, chopped tomato and feta cheese.) ● Pineapple ● Cereal and Dark Chocolate Chip Trail Mix ● Steamed Sugar Snap Peas ● Sticker
These easy mini quiches are perfect for holiday entertaining. The classic combination of spinach and Swiss cheese paired with the robust flavors of fresh thyme and Parmesan make them an instant hit with even the pickiest of palettes.
Trade out your tired patio tomatoes and peppers for cool season spinach, lettuces, kale and parsley. Mix them with pansies for an edible fall container planting, says Cameron Watkins of C. Watkins Garden Co.
To make this garden-fresh filling, you’ll need: 4 ciliegine mozzarella balls, a handful of baby spinach, 1 tablespoon of pesto, 4 strips of red bell pepper, 4 cucumber batons, 3 halved grape tomatoes and clover sprouts for garnish.