Spinach Bites

How long has it been since you (purposely) ate spinach? Meaning, you went to the store, bought spinach, cooked it, ate it willingly, and enjoyed it, maybe even bragged about how good it was....
Ok. How about it came camoflaged on your plate and when you bit into it your teeth gritted and you screamed in outrage and threw the green imposter with the slimy texture to the floor. So since you couldn't form sentences. Ok. Good. Now I know where to start with this recipe.
First of all. Refrain from making that crinkled up face and gulping for that imaginary last breath. It's Spinanch, not Anthrax. Chances are you just need to get reacquainted with this vegetable that you had a fight with all those years ago. It's time to reunite, find the love, and savor this dish that works great as an appetizer or even a handy side dish (that won't have your guests in a tantrum). They won't hurt you. I promise.

Ingredients:
Spinach (I use frozen/chopped it's easier). 1 package.
Stuffing (like a chicken instant stuffing). 2 cups
Egg
Parmesan Cheese
Sweet Yellow Onion (use 1/2 of a small onion)
Butter
Sea Salt
White Pepper
Dill

First, cook your spinach in it's box in the microwave for about 3 minutes (this will vary on the strength of your microwave or if you forgot and left it out on the counter for a while). Drain the spinach in a colander and squeeze out any excess water. Cook your instant stuffing according to the recipe on the box. Dice your onion very finely and saute in butter. Add spinach.

In a bowl, add your spinach and onions and then add your stuffing and mix with your hands like you're making hamburger or something. Add one egg and sprinkle Parmesan cheese in to your liking. Season with salt, pepper, and dried dill. If your mixture is really green and isn't holding together add some more stuffing. You want to make sure that the consistency allows you to form little balls (slightly larger than a normal meatball). Place on a greased baking sheet and cook on 275 for twenty minutes. They should get slightly golden, but not crispy. Remove them promptly and cool for a couple of minutes. *

*Freeze them in a Tupperware-like container. When you're ready to reheat, cook in the microwave on low. They resurrect great and maintain their consistency. You could also put them in a little toaster oven to reheat if you want them a little crispier.

Organic Vanilla Yoghurt Indulged with Mixed Berries

Amidst the hustle and bustle of the holiday season finding a moment to breathe, much less eat something healthy is about as possible as Santa and his reindeer crashing your work party. But, it is possible to beat the odds with just a couple of minutes of planning, a Tupperware-like container (for the odds on finding a matching lid, see the above Santa analogy), and a spoon and you’re good to go! This healthy snack is low cal, but high on protein. Almonds of course add a lot of calories here so feel free to substitute a low fat granola if you like or just pile on more berries!

½ Cup of Vanilla Yoghurt (I like the Organic* Vanilla from Trader Joes)
¼ Cup of Frozen and Thawed Berries (TJ’s wins again here. They have great mixed frozen berries: Blackberries, Blueberries, and Raspberries!)
Sprinkling of raw, sliced, and unsalted almonds (Granola is great on this too!)
Sprinkling of Clover Honey



250 calories; 9 grams of protein

Fresh Zucchini Flowers



Creamy butternut squash soup garnished with a fried zucchini flower.

One of my most cherished memories from childhood is opening the front door and finding a hot and crusty loaf of freshly baked bread resting on the stoop. I would take in the bread and instantly be hypnotized by the smell of the yeast that only comes from bread just out of the oven. Slicing through the crisp crust revealed a soft and velvety inside that just longed for olive oil or even whipped butter that would immediately disappear and glisten on the outside waiting for you to take a bite.
This bread was just one gift from the kitchen of our neighbor, Mrs. DeVita. A true Italian, she had two stoves (one for baking in the basement), grew thriving crops of basil out of any spare tin can, bin, or small plot of soil, and raised delectable tomatoes that begged to be bitten into just like an apple. Just passing her back-yard garden, one would entranced by the smells of garlic, fresh bread, and of course olive oil and your salivary glands would start working over time.
One day when I opened the door, instead of fresh bread it was Mrs. DeVita herself inviting us to come to her kitchen because she was making something special! The usual delectable smells greeted us at the door and in the kitchen the most beautiful little flowers waited for us to sit down. It was here in her kitchen that I was introduced to Zucchini flowers and the Italian preparation of breading them and frying them. I watched her transform these elegant blossoms into a tasty savory treat in her fry pan and was immediately engrossed in how to prepare these unusual delicacies.
All these years, it's been very difficult to find these unique little beauties, but I was lucky to come across them at the OB Farmer's market a couple of weeks ago. I think I might've squealed and shocked the grower selling them I was so excited and I went off mumbling to myself on how I was going to prepare these treats.
Mrs. DeVita always said that if your batter was good, you should be able to eat nails so with that as a guideline, I share my recipe for Fried Zucchini Flowers...

Ingredients:
Fresh Zucchini Flowers
All Purpose Flour
Eggs
Milk (or Soy Milk)
Sea Salt
Freshly Cracked Lemon Pepper
Dried Parsley Flakes
Canola Oil

You want to first prepare the flowers by removing the stamen from the blossom. Carefully wash the flower. The petals are delicate and can easily rip. You also want to make sure that all the pollen has been removed. Lightly pat them dry with a paper towel and leave them on the counter to air dry about 10 minutes or so.

Whisk three whole eggs and about a 1/2 cup of milk together with some sea salt in a large bowl with a flat bottom. Add your zucchini flowers and make sure that they are coasted with the mixture. Let them soak for at least 1/2 hour, turning them occasionally so they absorb the mixture.

Stir about a cup and a half of flour with more sea salt, cracked lemon pepper and parsley (to taste) on a large plate. Carefully place your flowers in the flour mixture and turn so that they are completely covered.

Use a heavy fry pan filled with oil half way and heat until 170 degrees. Place your flowers into the hot oil and turn about 3-4 times until lightly browned and remove immediately to a paper towel to absorb excess oil.

They are ready to enjoy immediately or save and use as a garnish in a soup or as an accompaniment to your main dish.