Baby Spinach With Red Onion Fennel Pancetta And Parmesan Crisp Recipes

FENNEL SPINACH SAUTE

Steps:

• In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

BABY SPINACH WITH RED ONION, FENNEL, PANCETTA AND PARMESAN CRISP

Steps:

• Salad:.
• In a skillet set over medium heat, saute pancetta until crisp. Remove from pan and reserve drippings.
• Chop panchetta into bite size pieces and preheat oven to 350°F.
• Sprinkle parmesan cheese onto a cookie sheet lined with parchment paper and bake for 10-15 minutes, or until cheese bubbles.
• remove from oven and cool, then cut baked cheese into triangles.
• Dressing:.
• In a bowl, whisk egg with mustard and garlic; drizzle in the set aside pancetta drippings, along with olive oil and vinegar whisking constantly. season with salt and pepper to taste.
• To assemble toss spinach, onion, fennel and dressing and garnish with the parmesan triangles!

SPINACH WITH PANCETTA

Steps:

• Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
• Heat the pancetta in a skillet and cook until rendered of fat.
• Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.

GNOCCHI WITH PANCETTA, SPINACH & PARMESAN CREAM

Steps:

• Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
• Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
• Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.

BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD

Steps:

• Mix vinegar, shallot, lemon juice in small bowl. Whisk in 3 tbls olive oil and grapeseed oil. Season with salt and pepper. Preheat oven to 400˚F. Brush rimmed baking sheet with olive oil. Arrange onion rounds on sheet. Drizzle with 2 tbls olive oil; sprinkle with salt and pepper. Roast 30 min. Turn rounds over, keeping intact. Roast until golden brown, about 10 min. longer. Cool on sheet. Saute pancetta over medium heat until crisp. Drain on paper towels. Break into pieces. Mix spinach and peaches in bow. Separate onion rounds into rings; add to sald. Add pancetta. Toss with dressing.

BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD

Steps:

• Mix vinegar, shallot, and lemon juice in small bowl. Whisk in 3 Tbsp olive oil and grapeseed oil. Season with salt and pepper. (can be made 4 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Brush rimmed baking sheet with olive oil. Arrange onion rounds on sheet. Drizzle with 2 Tbsp olive oil; sprinkle with salt and pepper. Roast 30 minutes. Turn rounds over, keeping intact. Roast until golden brown, about 10 minutes longer; cool on sheet. (Can be made 4 hours ahead. Let stand at room temperature.) Saute pancetta in large skillet over medium heat until crisp. Transfer to paper towels to drain. Break into pieces. Mix spinach and peaches in bowl. Separate onion rounds into rings; add to salad. Add pancetta. Toss with dressing.