Compiled Recipe – Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

* 4 spinach (big handfuls, chopped or frozen equiv)
* 2 tbsp extra virgin olive oil
* 1 yellow onion (medium, diced)
* 3 cloves garlic (minced)
* 2 ½ tsp curry powder
* ¾ tsp paprika (sweet or smoked)
* ½ tsp ground turmeric
* ¾ tsp red chili flakes
* 28 ounces tomatoes (whole, with liquid)
* ¾ cup red lentils (dried, rinsed)
* 4 cups water
* 1 tsp fine grain sea salt (plus more to taste)
* 8 ounces tortellini (fresh)
* grated cheese
* lemon

1) If you’re using frozen spinach, set it on the counter to thaw a bit. In the meantime, heat the olive oil in a large pot over medium-high heat. Stir in the onion and cook, stirring occasionally, for 5 minutes or so, until the onion has softened a bit. Stir in the garlic, wait a minute, then add the curry powder, paprika, turmeric, and chili flakes, and stir well. 

2) Break up the tomatoes with your hands as you add them to the pot along with the tomato liquid, stir in the lentils, and the water. Cover and allow to cook for 15 minutes or so, until the lentils have cooked through. Stir in the salt, and then the tortellini. Cover and cook for another 3-5 minutes, or per package instructions – until tender and cooked through. Stir in the spinach bring back to a simmer, and serve with a dusting of cheese and a squeeze of lemon juice. If you need to thin out with a bit more water, do so, and re-season. Enjoy!


Compiled Recipe – Avocado Spinach Spaghetti

Avocado Spinach Spaghetti

* 250 grams spaghetti
* 2 garlic cloves (finely chopped)
* 1 cup spinach
* 1 avocado
* ¼ cup olive oil
* ¼ cup pasta water
* ½ lemon

1) Cook the spaghetti according to pack instructions.

2) As spaghetti is cooking, put all remaining ingredients into a blender and blitz until smooth.

3) Drain spaghetti and mix with sauce.

4) Serve immediately.

* Delicious served with grated parmesan cheese and chopped parsley.



Compiled Recipe – Spinach, Ham and Corn Frittata

Spinach , Ham and Corn Frittata

* 5 large eggs
* 2 cups whole milk
* ½ tsp. salt
* ground black pepper (to taste)
* 1 tbsp. butter, softened
* 5 cups French bread, cubed
* 70 grams spinach, frozen, thawed
* ¼ cup corn kernels
* ½ cup ham, diced
* ½ cup cheddar cheese, grated
* ½ cup mozzarella cheese, grated

1) Beat eggs and milk together in a bowl. Season with salt and pepper. Set aside.

2) Brush a 9-inch baking pan with butter. Place half of the bread cubes in the pan. Top with half of the spinach, corn , ham and cheeses.

3) Make another layer with the remaining ingredients.

4) Pour egg mixture into the pan. Sprinkle with more cheese, if desired.

5) Let strata soak in the refrigerator or overnight. Alternatively, you can lightly press down with a spatula to allow bread to absorb the egg mixture.

6) Bake at 350◦F for 30 to 40 minutes or until golden brown and firm to the touch. (Note: Cover with foil if top browns too quickly.)


Compiled Recipe – Creamy Spinach Pasta

Creamy Spinach Pasta

* 340 grams linguine
* 2 tbsp butter
* 3 cloves garlic, peeled, chopped
* ½ cup spinach, canned, drained, squeezed of water
* ½ cup asparagus, canned spears, drained, cut into 1-inch lengths
* 1 (225 gram) block cream cheese, softened , cubed
* ¼ cup fresh milk
* ¼ cup sour cream
* ½ cup parmesan, freshly grated
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of salted water to a boil. Cook linguine according to package directions. Drain and keep warm.

2) Meanwhile, in a large sauté pan over medium heat, melt butter then sauté garlic until fragrant. Add spinach, asparagus and stir to mix.

3) Add cream cheese and stir. Cook until cream cheese has melted into the spinach mix. Stir in milk and sour cream. Cook, stirring only until heated through.

4) Toss in pasta. Top with parmesan cheese and parsley. Serve hot.



Compiled Recipe – Spinach Mushroom Dip

Spinach Mushroom Dip

* 125 grams spinach leaves
* 2 to 3 tbsp butter
* 1 cup mushrooms
* salt and pepper (to taste)
* ½ cup cream cheese, softened
* 100 grams mozzarella cheese, diced
* crostini or crackers (to serve)

1) Blanch spinach leaves for 30 seconds or until bright green; immediately plunge in cold water. Place leaves on a clean kitchen towel , wring out liquid and chop finely; set aside.

2) Melt butter, be careful not to brown. Sauté sliced button mushrooms for 2 minutes; season with salt and pepper.

3) Pulse cream cheese, mozzarella cheese, chopped spinach leaves and sautéed mushrooms in a food processor until creamy. Adjust seasoning as needed. Refrigerate until ready to use. Before serving, microwave for 1 minute or until cheese is melted. Serve with crostini or crackers.

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