~🥬🥬🥬A Few Words From Susan🥬🥬🥬~ Growing up, I thought that spinach came in two forms - canned, which my Aunt Flora used for ravioli, and frozen, which my mother mixed with Campbell's Cream of Celery Soup to make creamed spinach on special occasions. I did not purchase fresh spinach until I was grown and cooking for my own family. Now, I get fresh spinach weekly from my local
farm stand, and use it in all types of meals. I have shared some of the ways I use it in this week's video, which I hope will inspire you to enjoy it more often,. If a basic salad is your preferred way of using spinach, I'm including a coupon for 20% off our salad shaker. Please note that the recipes printed on the bottle are original, developed, tested, and used regularly in my own
kitchen. Sauteed spinach with olive oil and garlic is the usual way I prepare spinach, and I share how I do it below. Best, Susan
|
Subscriber Bonus - Scroll Down to See if You Won! Each week, we announce a winner of a free Cestari product - you pick your prize from our entire product catalog! One winner is randomly selected from subscribers each week, and announced at the bottom of the newsletter.
Trivia QuestionWhich vitamin is spinach especially high in, giving it its dark green color? Answer at the bottom of the newsletter
50 Uses for Spinach: Transform Your Meals with Green Goodness
Tip of the Week: Storing Fresh Spinach
Keep spinach fresh longer by storing it in a container lined with paper
towels to absorb excess moisture. Don’t wash it until you’re ready to use it. If your spinach starts to wilt, revive it in ice water for 5–10 minutes before drying thoroughly.
Spinach
is probably the easiest vegetable to prepare...ever. Rinse the spinach off under cold running water - don't worry about drying it as the drops of water that cling to leaves will help it cook. Heat a frying pan on medium heat and add a few tablespoons of olive oil to it and a few cloves of crushed garlic (to your taste). Note: if you like a mellow garlic taste, leave the cloves whole; mice it if you like a strong garlic taste. Saute the garlic for about 30 seconds, then add the spinach. It will take about 3-5 minutes to cook and will drastically reduce in volume as it cooks. Avoid overcrowding the pan, which causes steaming instead of sautéing Serve it as is, topped with Parmesan or sesame seeds, or use it as the basis for other recipes - add cherry tomatoes and cook until they pop and serve over spinach - add some mushrooms with the garlic and then add cream after the spinach is cooked and mix with cream to serve over pasta - add the cooked spinach to your favorite casserole to pump up the flavor and nutrition. Enjoy! |
Special Offer for Newsletter Subscribers |
Reader's Tips for Spinach
Linda from Levittown, Pennsylvania shares, "I always mix finely chopped spinach into my ground turkey when making burgers or meatballs. It keeps them moist and adds a healthy dose of greens without changing the flavor." David from Kennewick, Washington notes, "Spinach is my go-to green for making pesto when basil isn’t in season. I mix it with
walnuts, garlic, Parmesan, and lemon zest—it’s just as delicious and more budget-friendly." Patricia from Torrance, California mentions, "I use spinach leaves
instead of tortillas for wraps. A few large leaves layered together can hold hummus, veggies, and protein for a low-carb lunch on the go." James from San Rafael, California observes, "I always toss a handful of spinach into soups or stews during the last five minutes of cooking. It wilts beautifully and gives a nutritional boost without overpowering
the other flavors." Mary from Parma Heights, Ohio adds, "When I buy baby spinach in bulk, I blend some with a little water and freeze it in ice cube trays. It’s the easiest way to add greens to sauces and broths later." |
💡 Answer to Trivia Question:
GET A MINI TURNTABLE ON US!
We'd love to feature some of your best tips and tricks. Please let us know
what you know! You can submit your thoughts by replying to this newsletter, or sending them directly to support@cestarikitchen.com with the subject "Newsletter-April" Every subscriber whose contribution we use will receive our MINI TURNTABLE as our thank you gift.
This newsletter contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these
links. |
|
|
