Lenexa Spinach Festival Recipes

Lenexa Spinach Festival Recipes
Demo by Connie Berggren, Instructor for Coolinary Kids Cooking Class
Green Smoothie
1 cup fresh pineapple chunks
1/2 banana
2 big handfuls of spinach
1/2 pear
1-2 cups water
Put first four ingredients in blender with one cup of water. Blend, adding more water as needed.
Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle
1 tablespoon oil
1 sliced onion
2 cloves minced garlic
8 ounces sliced mushrooms
1 tablespoon fresh thyme
4 ounces spinach
Salt and pepper to taste
1 splash dry sherry (apple juice is fine)
2 oz. crumbled goat cheese
Balsamic glaze (bottled or make your own balsamic reduction)
Crepes (recipe follows)
Heat the oil in a pan. Add the onion and sauté until just starting to caramelize, about 5-9 minutes. Add the garlic and
sauté until fragrant, about 1 minute. Add the mushrooms and thyme. Sauté until they start to caramelize.
Add the sherry and deglaze the pan. Add goat cheese, stirring until it melts. Remove from heat and stir in spinach, until it
wilts. Place some of the mushroom and spinach mixture into a crepe and drizzle with balsamic glaze.
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.
Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or
scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that
the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a
spatula, turn and cook the other side. Serve hot.
Spinach Festival Recipes
Demo by: Mary K. Wolarik, MSRDLD
Spinach - Cheese Dip
1 cup low-fat sour cream (Greek yogurt; plain yogurt)
1 envelope Italian seasoning/dressing mix (Zesty – ok)
1 package well-drained frozen, thawed, chopped spinach
1 cup shredded mozzarella cheese (Romano/Italian blend)
½ cups chopped red/yellow/orange peppers
Mix well, and chill until ready to serve. Delicious served with crackers, chips, or raw vegetables.
Caramelized Onion & Spinach Olive Oil Bread (compliments of Tasty Kitchen)
3 teaspoons Olive Oil, Divided
1 whole Large Yellow Onion, Cut In Half, Through Root & Thinly Sliced
½ teaspoons Kosher Salt
2 cloves Garlic, Minced
2 cups (packed) Fresh Spinach Leaves
2-½ cups All-purpose Flour
2 teaspoons Baking Powder
½ teaspoons Salt
2 whole Eggs, Lightly Beaten
¾ cups 2% Milk
⅔ cups Extra Virgin Olive Oil
1 ounce, weight Feta Cheese, Crumbled
Preheat the oven to 350 degrees F.
Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2
teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown,
about 10 additional minutes.
Add 1 more teaspoon olive oil to the onions, then stir in the garlic and spinach leaves. Stir until the spinach is wilted
and bright green, about 1 minute. Remove from the heat.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs (lightly beaten),
milk, and extra-virgin olive oil. Whisk well until combined. Pour the flour mixture into the eggs mixture and stir until
just combined. Do not over-mix or the bread will become tough. Add the spinach mixture and the Feta cheese, and
stir until just combined.
Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess.
Scoop the batter into the pan and smooth the top.
Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40
minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.