These 20+ spinach recipes give you more than enough ideas for celebrating the year’s 7 spinach holidays:

 
There’s so much to love about spinach. We’ll get to the top two recipes in a moment, and you’ll also find below:

> Spinach mashed potatoes, a great idea (photo #4).

> Many more spinach recipes.

> The history of spinach.
 
 
RECIPE #1: SPINACH SALAD WITH PAN-SEARED SALMON, ORANGES, RED ONION & AVOCADO

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

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, and cook time is 10 minutes.

Ingredients For 4 Servings

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*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.
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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 it 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.
 
 
RECIPE #2: SPINACH & MASHED POTATOES

What a great idea! Sunchokes 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 #7) and mashing it into the potatoes and spinach is a delicious idea.

Ingredients For 4-6 Servings

[2] Pick up some perky, fresh spinach (photo © The Chef’s Garden).

[3] This recipe is from Salmon: A Cookbook (photo © Chronicle Books).

[4] Recipe #2, below: mashed potatoes and spinach (photo © Idaho Potato Commission).

[5] More beautiful spinach, from the grocer’s (photo © Good Eggs).

[6] Sunchokes, one of our favorite underappreciated veggies. Here’s more about them (photo © Melissa’s Produce).

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…

[8] Portabellas stuffed with spinach. Here’s the recipe (photo © Healthy Recipes Blogs).

[9] Baked spinach chips. Here’s the recipe from from Hungry Couple (photo © Hungry Couple).

[10] Spinacia tetranda, wild spinach, the wild ancestor of modern Spinacia oleracea), thrives in the varied, often semi-arid landscapes of Anatolia, also called Asia Minor, the peninsula in West Asia that makes up the majority of the land area of Turkey (Gemini photo).

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 the 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 it 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 the 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 the 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.

It likel6 originated from Spinacia tetranda (photo #10), which still grows wild in Anatolia. The plant, which does not like heat, was successfully cultivated in the hot and arid Mediterranean climate by Arab agronomists through the use of sophisticated irrigation techniques.

The first known reference to spinach dates to between 226 and 640 C.E., in Persia. Over trade routes, spinach was introduced to India and Nepal and then to China around 647 C.E., where it was (and still is) called “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.

The first written reference to spinach in the Mediterranean are in three 10th-century texts. It became popular vegetable in Provence, and by the 15th century was common in Provençal gardens. It traveled north, and Europe became a spinach-loving continent.

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

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.

[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).

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.
  

[2] Ready for its close up: Facundo Neo rum.

[3] The Facundo Bacardi Rum Collection.

If we were lucky enough to have a bottle, we’d sip it straight as the rum was intended, and substitute another white rum in the cocktail.

Bacardi’s Facundo Bacardi Rum Collection, introduced in 2013, is the distiller’s commitment to the emerging category of premium sipping rums. The rums are made from the company’s private rum reserve: the finest batches of rum aged for very long times.

The line was championed by Facundo L. Bacardi, who strongly felt that the company should be a player in the emerging category of premium rums.

The four expressions range from $45-$250 a bottle. They are made in different styles and produce a wide range of flavor experiences.

For example, the first rum in the collection, Facundo Neo, is a blend of rums that have been aged for up to eight years.

It’s not exactly your basic quality brand white rum, used to make a Mojito or Piña Colada. Regular white rum is aged for a year, sometimes more.

The result of the extra aging and the fact that the “best” barrels were aged: Neo’s flavor profile is beautifully balanced, with notes of banana, almonds, and freshly cut grass. To experience them, sip them neat or on the rocks.

If you’re a person for whom money is no object, you can use whatever rum you like in mixed drinks. But truth to tell with the recipe below, after you mix vermouth and two liqueurs with the rum, only the most professional palate could articulate the difference.
 
 
A NOTE ABOUT AGED RUM

It’s easy to understand the age categories of tequila, scotch, and other spirits. The producing countries have laws that govern, among other things, how long the spirit has been aged prior to bottling.

For example, Mexican laws govern how many months a tequila can be aged in order to be called silver, reposado, anejo, extra anejo tequilas (details).

With rum, aging can last from one to thirty years or more, but you often won’t find a number on the bottle*. There are exceptions, such as Appleton (the top expression is 50 years old!) and Flor de Cana.

The Facundo expressions include Facundo Neo Rum, Facundo Eximo Rum, Facundo Exquisito Rum and Facundo Paraiso XA Rum. Each is aged longer than the next. But as with most rums, don’t expect to know how long that aging period was.

That’s because, unlike other spirit-producing areas, Caribbean countries did not stake their claim to exclusivity by passing appropriate laws to protect their rights, i.e., that only alcohol distilled in the Caribbean can be called rum. (Scotch can only be produced in Scotland, bourbon can only be produced in the U.S., tequila in Mexico, etc.)

That makes any rules and regulations hard to enforce. Even proofs vary (40 proof vs. 50 proof for white rum, for example).

Thus, Mexico requires white rum to be aged a minimum of 8 months. The Dominican Republic requires one year. Venezuela requires two years.

Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Barbados calls them white, overproof, and matured. The U.S. defines the categories as rum, rum liqueur, and flavored rum [source].

Some distillers use the word “premium” to describe their best-aged spirits. Another common description is the word “anejo,” old. “Gran anejo” is even older.

But none of these terms tells you how long the rum has aged. It’s the blender or distiller who decides what to call it.

In their marketing literature, you’ll find terms like aged, aged even longer, and aged extensively—without explanation. Here’s an article that tries to explain what cannot be explained.

So don’t try to figure it out: Just enjoy it.
 
 
RECIPE: BANANA CHOCOLATE COCKTAIL

Beyond the Banana Daiquiri: a banana-chocolate cocktail for those who like to drink their dessert.

Ingredients

 
Preparation

In a mixing glass, stir all the ingredients with plenty of ice. Strain into a rocks glass with a large ice cube. Garnish with a dry banana chip and a lemon peel.

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*Age is beginning to appear in some rum bottles, such as Appleton and Flor de Cana aged rums. But again, statements of age may vary by country. For example, a Scotch may be a blend of ages from 8 to 15 years, but by law it has to specify the youngest Scotch in the blend, e.g., 8 Year Old. It’s too soon to tell what will happen with the rum category as a whole.
  
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

March 27th is National Paella Day. Many people think that paella is a complex, time-consuming dish—and classic recipes can be.

But you can make this simplified version from Good Eggs easily on any weeknight.

After 20 minutes of prep time, 20 mins active time plus 40 minutes simmer time.

RECIPE: SPRING SHRIMP PAELLA

Ingredients For 4 Servings

 
Preparation

1. PLACE a large pan over medium heat (a skillet or roasting pan will do). Add in 2-3 Tbsp of olive oil, and add the onions. Crush the saffron threads between your fingers and sprinkle over the onions. Cook, stirring occasionally until softened. Add in the garlic and cook for another minute.

2. ADD the rice, broth, lemon juice and zest, and stir until well combined. Turn the heat to high and bring liquid the to a boil. Cover, turn the heat to low, and simmer for 25 minutes.

3. ADD the peas and 1 teaspoon salt, and stir to blend. Cover and simmer another 10 minutes. Taste and season with more salt if desired.

4. PLACE the shrimp in an even layer on top of the mixture. Don’t stir, but cover and cook another 10 minutes.

5. REMOVE the cover and turn the heat to medium. Continue to cook without stirring until the shrimp are fully cooked. Watch carefully to avoid burning the bottom, although a golden-brown crunchy, crusty rice bottom crust—called soccorat—is ideal.

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*Save the parsley stems: They add excellent flavor to soups and stews. Parsley stems also prevent artichokes from browning. Just drop them in a bowl of water with the cut artichokes. You can store the stems in the freezer.
 
MORE ABOUT PAELLA

This medium-length, round-grained rice is named after the town of Arborio, in Italy’s Po Valley, where it is grown. The grains have a more beige color with a characteristic white dot at the center of the grain.

[2] You don’t need a special paella pan like this one; but here’s why it helps—plus other uses for it (photo courtesy Imusa). [3] Arborio rice: more beige, and much more creamy when cooked (photo courtesy A Sassy Radish).

Arborio is a cultivar of japonica rice, the same variety that produces the other “sticky rices” including mochi and sweet rice.

Pricier, creamier rices developed by Italians for their beloved risotto are canaroli rice and vialone nano.

Rice pudding fans: These three rice varieties make creamier rice pudding, too.

Here are the different types of rice.
  

[2] Just a taste, from Tsunami Sushi in Lafayette, Louisiana (photo © Tsunami Sushi).

[3] A quart of oysters from our favorite oyster grower, Willapa Oysters. They’re grown in the cleanest waters in the USA (photo courtesy Willapa Oysters).

We like to serve fried oysters as a first course, on a bed of greens with remoulade sauce, which also dresses the salad.

There are different approaches to fried oysters. Some people dredge them in flour, then an egg wash, then bread crumbs.

If the oysters are good, they should release their flavor as close to your palate as possible. No extra layer of breading is required…or desired.

That’s also why we won’t turn the oysters into a po’ boy: The bread gets in the way of tasting the gems of the sea.

The remoulade recipe is a spicier variation of the French classic: a version you’d find served with fried oysters in New Orleans.
 
 
RECIPE: FRIED OYSTERS

Ingredients Per Quart Of Oysters (32 Meats*)

For The Oysters

For The Louisiana Remoulade Sauce

You can make the remoulade 1 to 2 days in advance to let the flavors meld.

 
For Serving

You can use a pot or a deep skillet to fry.

1. MAKE the remoulade sauce: Combine the ingredients and refrigerate until ready to serve.

2. DRAIN the shucked oysters. Season the milk with garlic powder, paprika and hot sauce, and soak the oysters for 30 minutes before frying.

3. PREHEAT the canola oil to 350°F. While the oil is heating…

4. WHISK together the flour, cornmeal, salt and pepper together in a separate casserole dish. When ready to fry, drain the oysters and dredge through the flour mixture, coating completely. Tap off the excess flour.

5. FRY in batches of 4 or 5 (the oysters need space between them), using tongs to place the oysters in the hot oil. Cook until golden brown, about 2 minutes (“rare” is better for juicy, succulent oysters).

6. DRAIN for a minute on a paper towel-lined plate. Serve hot atop the greens with a lemon wedge and ramekin of remoulade sauce.

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*There are approximately 32 medium-large shucked oysters per quart (4″ across in the shell before shucking).

†Creole seasoning is a mix of paprika, cayenne pepper, oregano, dried sweet basil and other spices, depending on the producer. Cajun seasoning is a mix of garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes. If you don’t want a spicy remoulade you can leave it out; or mix some of the ingredients you have to get the 1-2 teaspoons for the recipe.