½ pound feta cheese, crumbled

2 eggs

1 medium yellow onion

1-2 cloves garlic

2 Tbs butter, melted

¼  tsp nutmeg

¼  tsp allspice

phyllo dough

Saute the greens in a Tbs of water, covered, until tender and slightly wilted, not dead. Mix them with 2 eggs, feta cheese, allspice and nutmeg.  Butter a square baking dish (roughly 8×8) and put down a layer of phyllo dough. Lightly butter each layer of phyllo – do about 5 layers on the bottom. Put in the green and feta mixture and then put several layers of phyllo on for the top “crust”, lightly buttering each layer as you go. Bake at 375 for 30 – 45 minutes or until crust is golden brown.   

• 20 lasagna noodles
• 2 tablespoons olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 3 cups ricotta cheese
• 2/3 cup grated Romano cheese
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1/2 teaspoon ground black pepper
• 1 egg
• 3 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

2 TBS Olive Oil

1 Small Onion (chopped)

1/2 LB Fresh Mushrooms (sliced)

6 CUPS Spinach (about 6 OZ)

6-8 Slices of French Bread (lightly toasted)

6 Large Eggs

1/2 CUP Whole Milk (try an organic from a local producer)

3/4 CUP Swiss Cheese (shredded). If you do not prefer swiss, you can sub any favorite cheese flavor (harvarti, parmesan, cheddar).

DIRECTIONS:

Heat olive oil over medium-high heat. Add the onion and cook until golden (stirring to avoid burning). Add the mushrooms and cook until they begin to brown. Continue cooking until, stirring occasionally, soft. Stir in the spinach and cook until wilted. Remove from heat and allow to cool. Brush a 9-by-13 baking dish with olive oil. Arrange bread slices in a single layer. Spoon the mushroom-spinach mixture on top. Preheat oven to 350 degrees. Crack an egg onto each place of bread. Season with salt and pepper to taste. Pour the milk evenly over the top and sprinkle with cheese. Bake until the egg whites are set (about 25-30 minutes).

1 lb .fresh chopped spinach

8 oz.feta cheese, crumbled

1/2 c. mayonnaise

1 clove garlic, minced

1/4 c. all purpose flour

1/2 teaspoon paprika

12 strips bacon

Preheat oven to 325 degrees. Cut a pocket into each chicken breast.  Salt and pepper lightly.

Combine spinach with feta, mayo and garlic; stuff into chicken breast pockets.  Combine flour and paprika; lightly coat stuffed chicken.  Wrap 2 strips of bacon around each and place on baking rack in baking dish.  Bake uncovered at 325 degrees for 1 hour, until chicken is done.

Freedom Valley Farm Spinach Dip

Ingredients

1. Melt butter in a sauté pan over medium heat.
2. Sauté minced garlic and chopped green onions briefly 1 minute or less.
3. Add chopped spinach, salt, and cayenne pepper.
4. Cover with a lid and let spinach cook down stirring every few seconds. Do not overcook the spinach it should just be wilted down.
5. Lower the heat.
6. Add cream cheese and stir occasionally until cheese is melted.
7. Add parmesan cheese and stir.
8. Remove the mixture from heat and stir in the mayonnaise and lemon juice.
9. Move the mixture to a covered dish and refrigerate overnight. Serve cold with pita chips, bagel chips, or Hawaiian bread.

Note 1.    You can substitute 10oz. of frozen spinach for fresh. Cook and drain the frozen spinach per package instruction.  Good fresh organic spinach makes a big difference in the taste of this recipe. 

Note 2:    If you want a little more heat add more cayenne pepper to taste.

Saute onions until tender. Add spices and garlic and saute until translucent. Add kale and/or other greens.  Stir occasionally.  Cook until kale is tender (to taste). Serves 4 as a side dish.

OPTIONS: Add chickpeas and chopped tomato (fresh or canned) and serve over rice to make a complete meal.

• 1 lb. spinach
• 2 cloves garlic, minced
• 3 c. chicken stock
• 1 cup light cream, half­and­half or milk
• a tiny grating of nutmeg
• salt and freshly ground black pepper
• chopped parsley or mint for garnish, optional  

Combine the spinach, garlic and stock in a saucepan and simmer briefly, uncovered until the spinach wilts but still remains green. Carefully puree in a blender, in batches if necessary, until smooth. Stir in the cream, half­and­half or milk and nutmeg and reheat gently; do not boil. Season to taste, garnish if you like, and serve.

Greens to sauté

1 tablespoon of your favorite fancy mustard, Dijon or stone ground

½ cup of half and half

¼ to ½ cup sour cream or whole milk yogurt

Salt and pepper to taste

Wash and roughly chop your greens.  Sauté in hot olive oil until wilted.  In a large mixing bowl, whisk the four remaining ingredients together.  Toss the cooked greens with the cream sauce.  Serve immediately. 

From Julie Ulmer

Prep time: Approx. 10 minutes

Servings: 4 bowls

Ingredients

(2) 14 oz cans of chicken broth (or make your own stock!)

(5) Farm Fresh Eggs

(2) cups of fresh baby spinach, washed, chopped

(1/4) cup grated Parmesean or Romano Cheese

pinch of ground nutmeg (optional)

Preparation

Pour broth into a large saucepan and heat to simmering, over medium heat. Add the chopped spinach to the broth. Add the pinch of nutmeg. Heat until the soup is simmering again.

In another bowl, crack the eggs and beat until well mixed. While gently stirring the soup, pour in the beaten eggs. Remove from heat immediately.

Serve the soup hot with cheese sprinkled generously on top.

Chickens Magazine, Liz Palika. Spring 2010