SPINACH AND SARDINE SANDWICH
Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I've hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon - all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week's sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won't fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.
Provided by Martha Rose Shulman
Categories lunch, quick, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
- Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.
SPINACH PESTO ON SARDINE CROSTINI
Rich in omega-3s, sardines help boost brainpower.Every little bit helps when you're tired and stressed.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 8 crostini
Number Of Ingredients 12
Steps:
- Steam damp spinach in a largecovered pot over medium heatuntil tender and wilted, about5 minutes. Drain. Squeeze outexcess water. Transfer to a foodprocessor. Add garlic, pepperflakes, nuts, and Parmesan tobowl. Pulse until finely ground.With machine running, add oil.Stir in lemon zest. Season withsalt. Serve with toasted breaddrizzled with oil and topped withsardines and currants. Squeezewith lemon before serving.
Nutrition Facts : Calories 322 g, Cholesterol 25 g, Protein 11 g, Sodium 420 g
SPINACH-FETA CROSTINI
This is a quick, easy and delicious appetizer and best yet, the topping can be made ahead and refrigerated. I think the recipe originated from Southern Living but it was given to me by a friend -- just had to have it after trying it!
Provided by quikgourmet
Categories Spreads
Time 33m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the ingredients except the bread.
- (If making ahead, cover and refrigerate until needed.) Spread mixture on each slice of bread, place on a baking sheet, and bake at 350 for 18-20 minutes or until golden.
Nutrition Facts : Calories 312.6, Fat 9.7, SaturatedFat 3.6, Cholesterol 18, Sodium 723.4, Carbohydrate 45.9, Fiber 4.3, Sugar 2.9, Protein 11.1
PESTO CROSTINI
Just 20 minutes to a homemade pesto spread atop cream cheese and crusty bread. This classic party appetizer is a delectable way to glam up your table.
Provided by My Food and Family
Categories Italian Food
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
- Spread cream cheese spread onto toast slices; top with basil mixture.
- Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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