THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for March 26, 2017

RECIPES: Spinach Salad with Pan-Seared Salmon & Other Recipes For National Spinach Day

March 26th is National Spinach Day, and you know what that means: Eat some spinach to celebrate!

This colorful, nutritious recipe (photo #1) makes a nice lunch or dinner. Fresh spinach, orange segments, peppers and red onion make a colorful base for salmon or other fish fillets.

And there are many more recipes below, including spinach mashed potatoes: a great idea (photo #4).

RECIPE #1: SPINACH SALAD WITH PAN-SEARED SALMON, ORANGES, RED ONION & AVOCADO

The recipe, sent to us by the California Avocado Commission, is from Salmon: A Cookbook, by Diane Morgan (photo #3).

Prep time is 10 minutes, cook time is 10 minutes.

Ingredients For 4 Servings

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon whole-grain mustard
  • ½ teaspoon sugar
  • ½ teaspoon kosher or sea salt
  • Fresly gound pepper
  • 7 cups (about 6 ounces) lightly packed baby spinach leaves
  • 1 cup thinly sliced red onion
  • 1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
  • 2 navel oranges, peeled and white pith removed, cut into segments
  • 4 Copper River or other salmon fillets (about 5 ounces each), skin and pin bones removed
  • Kosher or sea salt and freshly ground pepper, to taste
  • 3 tablespoons olive oil
  • 1 ripe avocado, seeded, peeled, and cut into 16 thin wedges*
  • ________________

    *Brush the exposed avocado with olive oil or cover tightly with plastic wrap to prevent oxidation (browning). As with all fruits and vegetables, wash the avocado before cutting.
    ________________
     
    Preparation

    1. COMBINE the olive oil, vinegar, mustard and sugar in a small jar with a tight-fitting lid, with salt and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasonings; set aside.

    2. PLACE the spinach, onion and bell pepper in a large salad bowl. Put the orange segments in a separate, small bowl.

    3. SEASON the salmon on both sides with a bit of salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the remaining olive oil and swirl to coat the pan. Add the salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.

    4. CAREFULLY TURN the salmon and cook until the fillets are almost opaque throughout, but still very moist—or an instant-read thermometer inserted in the center registers 125°F to 130°F—about 4 minutes. Transfer to a warm plate and set aside while you toss the salad.

    5. TO SERVE: Add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour it over the salad. Toss gently. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad; garnish each salad with 4 slices of avocado; and serve immediately.

       

    Spinach Salad With Salmon

    Fresh Spinach

    Salmon: A Cookbook

    Spinach Mashed Potatoes

    [1] Top a spinach salad with a salmon fillet (photo courtesy California Avocado Commission). [2] Pick up some perky, fresh spinach (photo courtesy Ocean Mist | Chronicle Books). [3] Thanks to Salmon: A Cookbook for this recipe (photo courtesy Chronicle Books). [4] Recipe #2: mashed potatoes and spinach (photo courtesy Idaho Potato Commission).

     
    RECIPE #2: SPINACH & MASHED POTATOES

    What a great idea! Sun chokes add another dimension to the recipe, but if you can’t find them or don’t want them, leave them out.

    In fact, here’s a very easy preparation for spinach mashed potatoes: Simply make mashed potatoes. Cook frozen spinach and press out the water. Blend with the mashed potatoes. Add butter or cream, garlic, salt and pepper to taste. Roasting a head of garlic (photo #5) and mashing it into the potatoes and spinach is a delicious idea.

    Ingredients For 4-6 Servings

  • 2 pounds Idaho/russet potatoes, washed but unpeeled
  • 1 head garlic
  • ½ pound sunchokes (Jerusalem artichokes)
  • 1 head (bulb) of garlic, unpeeled but with a half inch removed from the top
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh cracked pepper
  • 1½ cups heavy cream, divided into ½ cup measure and 1 cup measure portions
  • 4 tablespoons butter
  • 3 cups packed baby spinach
  • Ice water bath for blanched baby spinach
  • Additional salt and pepper to taste
  •  
    Preparation

    1. COOK the potatoes: Place the potatoes in cold water and heat the water to just below boiling. The water will be steaming but not moving. Cook the potatoes in the steaming water until fork tender, about 1½ hours.

    2. HEAT the oven to 350°F. Toss the sunchokes in olive oil and salt and pepper. Rub the garlic head with olive oil and wrap it in foil. Place the sun chokes and garlic on a sheet pan. While the potatoes are cooking…

     

    Roasted Garlic Head

    Spinach Stuffed Portabella Mushrooms

    Baked Spinach Chips

    [5] Roast garlic bulb (photo courtesy Domesticate Me). [6] Portabellas stuffed with spinach (here’s the recipe from Healthy Recipes Blog). [7] Baked spinach chips (here’s the recipe from Hungry Couple).

     

    3. ROAST the sunchokes and garlic until soft, 35 to 45 minutes. Remove them from the oven and turn down the oven temperature to 325°F. Squeeze the cloves from the garlic and set aside. Remove the cooked sunchokes from oven and puree with 1/2 cup cream, using an immersion blender or food processor.

    4. REMOVE the fork tender potatoes from the water. Place in the to dry the potato skins. While potato skins dry…

    5. HEAT a second pot of water to boiling, to blanch the spinach. While waiting for the water to boil, melt the butter in a small saucepan, and blend in the remaining cup of cream until hot. Set aside.

    6. PREPARE the ice bath (ice cubes in a bowl of water). Prepare the spinach in boiling water for two minutes. Remove it with a strainer and plunge into the ice water. Squeeze out the water and purée the spinach with a food processor or immersion blender. Set aside.

    7. REMOVE the potatoes from oven. Leave the skins on. In a large pot, smash the potatoes with a potato masher, adding small amounts of the hot cream/butter mixture as you go, until potatoes are fluffy. Squeeze in the garlic cloves and sunchoke purée and continue to smash. Fold in the puréed spinach. Adjust seasoning, adding salt and pepper to taste.
     
    THE HISTORY OF SPINACH

    Spinach (Spinacia oleracea), is native to central and western Asia (think ancient Persia). It is a member of the botanical family Amaranthaceae, which also includes amaranth, beet, chard, lamb’s quarters (mache) and quinoa, plus numerous flowering house and garden plants.

    At some point, spinach was introduced to India and subsequently to Nepal. It arrived in China around 647 C.E., where it was known as “Persian vegetable.”

    It became a popular vegetable in the Arab Mediterranean, and in 827 was brought to Italy by the Saracens. It arrived in Spain by the latter part of the 12th century, and in Germany by the 13th century.

    Spinach first appeared in England and France in the 14th century and quickly became popular because it could be harvested in early spring, when other vegetables were scarce.

    Spinach was supposedly the favorite vegetable of Catherine de’ Medici (1519-1589), wife of King Henry II of France. Dishes served on a bed of spinach are known as “Florentine” after her birthplace, Florence.

    “Florentine” dishes are sometimes served with Mornay sauce, a béchamel sauce with cheese (usually Gruyère or Parmesan).

     
    MORE SPINACH RECIPES

  • Artichoke & Spinach Stuffed Potato
  • Beet, Spinach & Apple Salad
  • Cheese Tortellini Recipe With Spinach & Wild Mushrooms
  • Creamed Spinach Without The Cream
  • Curried Spinach Tart
  • Grill-Wilted Spinach With Tzatziki
  • Kansas City Crab Grass Dip (warm crab and spinach dip)
  • Mushrooms, Ramps & Spinach Tart
  • Penne Pasta Salad With Spinach
  • Portabella Mushrooms With Spinach Stuffing
  • Pxali, Georgian spinach dip with walnuts
  • Savory Spinach Bread Pudding
  • Shrimp & Grilled Spinach Pizza
  • Spanakopita, Greek spinach pie
  • Spinach & Artichoke Dip
  • Spinach Dip: 13 Ways To Use It
  • Spinach & Grapefruit Salad With Dijon-Honey Vinaigrette
  • ats/stuffed-pork-roast-recipe.asp” target=”_blank”>Spinach-Stuffed Pork Roast
  • Turkey & Peanut Butter Club Sandwich With Spinach
  • Warm Spinach & Mascarpone Dip (also great on baked potatoes)
  •   

    Comments off

    PRODUCTS: 5 Beverage Favorites

    1. ANGRY ORCHARD: ORCHARD’S EDGE KNOTTY PEAR

    Hard apple cider is hot, but what about perry?

    Pears are also turned into hard cider, called perry in the U.K.; but perry is not as well known in the U.S.

    American cider makers tend to label their perries as pear cider. And there are far fewer of them.

    We’ve had all of Angry Orchard’s 13 apple ciders, but these days it’s their one perry—a.k.a. Orchard’s Edge Knotty Pear—that has our attention.

    It’s available nationwide, and will open your eyes to the joys of pear hard cider. We need for more American cider lovers to try it and convince Angry Orchard that there is a market for more perry.

    The term perry comes from the Old French word for pear, peré (PEH-ray), from the Latin word for pear, pirum.

    As with apples, the pear varieties used to make cider tend to be sour, and aren’t pleasant eating.

    Next step: Look for Knotty Pear cider and buy it. If you find several brands, buy them all and have a perry tasting.

    Discover more about Angry Orchard ciders.
     
     
    2. COFFIG: ROASTED FIG COFFEE SUBSTITUTE

    We’ve tried caffeine-free coffee substitutes: Thanks but no thanks. But Coffig has succeeded in making a natural coffee alternative from roasted figs.

    We didn’t believe it until we tried it. It really does substitute for coffee, hot or iced. If you’re looking for an alternative, try it.

    We think you’ll like it. And there’s a 100% Money Back Customer Satisfaction Guarantee if you don’t.

    Coffig comes in convenient, individually wrapped “tea bags” for single cups; as well as in pouches of powder for making larger batches. The product is 100% roasted black figs.

    You can buy them on the website: Coffig.com, and on Amazon.
     
     
    3. SAMUEL ADAMS: GRAPEFRUIT REBEL IPA

    In 2014, Samuel Adams introduced Rebel IPA, their take on a West Coast IPA (India Pale Ale).

    West Coast-style IPAs use hops from the Pacific Northwest, which have different flavors than European hops, and generally have more hop intensity.

    We liked Rebel IPA. So did a lot of other people. It did so well in these IPA-happy times that siblings began to arrive: Rebel Rouser Double IPA, Rebel Rider Session IPA, Rebel Juiced IPA, Rebel White Citra IPA and our favorite, Rebel Grapefruit IPA.

    We are fans of wines with grapefruit notes, like French Sauvignon Blancs, and love it in beer, too. Rebel Grapefruit IPA is brewed with real grapefruit in the mash, for a prominence of flavor that complements the citrus of the hops.

    See it, try it. Find details at SamuelAdams.com.

    Find more beer types and terms in our Beer Glossary.

     
     
    4. SEALAND BIRK: ORGANIC BIRCH WATER

    First came coconut water, then maple water, and now birch water.

    The producer, Sealand Birk (birk is Danish for birch), advises: Drink your water from a tree—just like the Vikings used to…the people of the Nordic regions rejuvenate their body and soul after long, harsh winters with the uplifting spring tonic of birch tree water.

    Birch water has become “the detox ingredient de jour” thanks to its antioxidant- and mineral-rich nutrient profile. It won the drink category of the 2016 Nature & Health Natural Food Awards.

    We had the opportunity to drink the line at a trade show, and proclaimed every flavor (blueberry, cranberry, elderflower, gooseberry, mango, raspberry rhubarb) and the unflavored original winners.

    So where can you buy it? Write to info@sealandbirk.com with your zip code.

     

    Angry Orchard Knotty Pear

    Coffig

    Samuel Adams Rebel Grapefruit IPA

    Birch Water, Blueberry Flavor

    Sprite Cherry Cola

    [1] Knotty Pear from Angry Orchard is a perry: pear cider (photo courtesy Angry Orchard). [2] Coffig is a coffee substitute made from figs (photo Pinterest). [3] Our new favorite beer from Samuel Adams: Rebel Grapefruit IPA (photo Boston Brewery). [4] Refreshing, nutritious water tapped from birch trees, available plain or flavored (photo Sealand Birk). [5] Sprite’s first new entry in 56 years: Cherry Sprite (photo Coca-Cola).

     
    Amazon lists three flavors (original, blueberry, raspberry) but they are “currently unavailable.”

    Hopefully they’re coming soon. You can ask to be emailed when they arrive.

    The company’s main website is based in Australia, and has e-commerce; but the U.S. website currently does not.

    Otherwise, you may just have to tap a birch tree.

    One could do worse than be a tapper of birches.
     
     
    5. SPRITE: CHERRY SPRITE & CHERRY SPRITE ZERO

    Lemon-lime Sprite was introduced to the U.S. in 1961 as a competitor to 7 Up. Why has it taken this long to come up with a line extension, Cherry Sprite?

    The answer is vending machine technology; specifically, Coca-Cola Freestyle, the touch screen soda fountain that has changed drink dispensing in movie theaters and other soda-thirsty locations.

    The machine features 165 different variations of Coca-Cola products: Coke, Diet Coke, Dr. Pepper, Sprite and the company’s other brands. Consumers can add flavors to their base drink of choice.

    Upon review of purchase data, cherry was the number-one flavor added to Sprite. Thus, you can now buy Sprite Cherry and Sprite Cherry Zero in 20-ounce bottles in stores nationwide. The new flavor was a long time coming, but worth the wait.

    Theatre fans note: Formulations for the Freestyle dispenser and the bottled versions of Sprite Cherry and Sprite Cherry Zero vary a bit. The most obvious difference is that Sprite with added cherry flavor from the Freestyle produces a red-tinted drink, whereas bottled Sprite Cherry and Sprite Cherry Zero is clear.

    And LeBron James drinks it. See him at Sprite.com.

      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.