Food Fare

National Spinach Day

Popeye the Sailor cartoon character debuted in 1929 and is credited with raising spinach consumption 30% or more during the Depression. While Popeye’s volume of strength from a can of spinach may have been somewhat exaggerated, there is no doubt that spinach is very good for you. In a 2005 survey by Bon Appétit Magazine, more than 50% of respondents named spinach as their favorite vegetable. - March 26 Compiled by Joanne M. Anderson

Among other things, it has been reported to restore energy and improve blood quality. It’s an excellent source of vitamins K, A, B2 and C, folate, magnesium and iron. Spinach is best when fresh as it loses nutritional value by the day. It’s a spring vegetable and perfect for the green associated with St. Patrick’s Day. If you’re not a fan of green beer, you can try the avocado and spinach smoothie on the 17th to honor the Irish. Avocado and Baby Spinach Smoothie

Spinach and Feta Fritatta • 4 Tbl. extra-virgin olive oil • bunch of scallions, sliced • 5 oz. baby spinach • kosher salt and freshly ground pepper • 8 large eggs • ¾ cup water • 4 Tbl. bread crumbs • 1/2 cup crumbled feta cheese • 1 banana, sliced • 1/2 avocado, peeled and sliced • 1/2 cup fresh spinach • 1/2 cup milk • 6 ice cubes • 2 tsp. honey • 1 tsp. vanilla extract Place everything in a blender and mix until smooth.

Pre-heat oven to 450°. Heat 2 Tbl. olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add scallions and spinach. Cook, stirring until wilted about 4 minutes. Add salt and pepper to taste; remove from heat. Whisk eggs, 2 Tbl. breadcrumbs, 3/4 cup water and 1/2 tsp. salt in a large bowl. Add egg mixture and feta to skillet and stir to combine. Sprinkle with remaining 2 Tbl. breadcrumbs. Transfer skillet to oven and bake until frittata is set and top is golden, about 15 minutes.

Cannelloni with Ricotta and Spinach

• 8 oz. frozen chopped spinach or 1 lb. sliced spinach leaves • 1 lb. ricotta cheese • 1/3 cup grated Parmesan • 1 cup shredded cheese, any kind • 1 egg • 1 large garlic clove, minced • 1/8 tsp. nutmeg powder • 1/2 tsp. each salt and pepper • Cannelloni tubes, around 20 • Large jar of tomato or spaghetti sauce • 1 - 1 1/2 cups shredded Mozzarella • Basil for garnish

Place thawed spinach in a colander and press out most of the liquid or lightly sauté fresh leaves in oil to wilt a bit. Remove excess liquid and cool. Add spinach to a large bowl with all other ingredients through salt and pepper. Preheat oven to 350°.

Choose a baking pan for about 20 cannelloni, 8.5” x 10.5" at least. Spread a little tomato sauce in the bottom. Add filled cannelloni. [Hint: Place spinach-cheese mix into a large zipper bag, cut the corner and pipe into the cannelloni tubes.] Pour generous amount of sauce over everything covering all tubes.

Cover with foil and bake 25 minutes in 350° oven. Remove foil. Scatter the Mozzarella cheese and bake 10 minutes more until cheese is melted. Garnish with basil and serve.