Spinach is very nutritious and is rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a good source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2,calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.

Cream of Spinach Soup

2-3 lb fresh spinach
4 Tbs butter
½ cup minced onions
6 cups chicken broth
1 cup potatoes, coarsely chopped
1 cup heavy cream
Salt and freshly ground pepper

Trim spinach and slice. In a large saucepan melt butter and sauté onions until soft and golden. Add the spinach and cook until wilted, about 5 minutes. Heat broth to boiling. When the spinach is limp add broth and potatoes. Cook until potatoes are soft, about 20 minutes. Cool the mixture slightly and put through a food processor to break up the spinach and potatoes, but not totally puréed. Return to the saucepan, add cream, reheat, and season with salt and pepper. (Serves 6-8)

Spinach and Mushroom Salad

1 ½ lbs flat-leaf spinach, stemmed, washed, dried, and torn into large pieces (about 9cups, tightly packed)
½ lb cremini or white button mushrooms, wiped clean and sliced thin
¼ cup extra virgin olive oil
2 medium garlic cloves, minced
2 Tbs lemon juice
Salt and freshly ground black pepper
2 ½ cups Croutons (recipe below)

Place the spinach and mushrooms in a large bowl and set the bowl aside.  Heat the oil and garlic in a small skillet over medium low heat until the garlic is golden, about 4 minutes. Remove the pan from the heat and whisk in the lemon juice and salt and pepper to taste.  Pour the warm dressing over the salad and toss gently. Add the croutons and toss again. Serve immediately. (Serves 4)

Croutons:
Four ½ inch thick slices stale country white bread (about 6 oz)
2 Tbs extra virgin olive oil
Salt

Preheat the oven to 400º. Trim the crusts from the bread. Cut the bread into ½ inch squares (should have about 3 cups). Drizzle the oil over the bread cubes. Toss to coat. Sprinkle with salt to taste.  Bake, turning the croutons once, until browned and crisp, about 15 minutes. Drain the croutons on paper towels and use immediately.

Turkey Florentine

1 ½ to 2 lbs fresh turkey breast, cut into 8 slices (easier if breast is frozen for 1 hour beforehand)
Salt and freshly ground pepper
½ cup flour
2 tsp vegetable oil
11 Tbs butter
2 cups hot turkey or chicken stock
½ cup heavy cream
½ cup grated mozzarella cheese
¼ cup grated Parmesan cheese
2 large egg yolks
½ lb fresh mushrooms
2 cups sautéed chopped spinach (recipe below)

Place each piece of turkey between 2 sheets of waxed paper and pound with a rolling pin or a flat cleaver. Salt, pepper, and lightly flour the turkey. Heat oil and 3 Tbs butter in a large frying pan and quickly sauté turkey on both sides. Remove and set aside.

Melt 4 Tbs butter and add 5 Tbs flour off the heat. Stir until well blended and then cook over low heat for 3 minutes. Remove from heat, pour in hot stock, and whisk well to blend. Return mixture to stove and simmer, stirring constantly. Cook for 2-3 minutes until sauce thickens, stirring occasionally. Add cream. Combine cheeses, add ½ cup to the sauce, and stir until cheeses melt. Beat the egg yolks together in a small bowl, add 3-4 Tbs of the sauce to the eggs until they are heated through, then pour the egg mixture back into the sauce. Stir until well blended and season with salt and pepper. Slice the mushrooms and sauté in 2 Tbs butter until lightly browned.

Butter a 9 x 12 inch baking dish and place a very thin layer of the sauce on the bottom. Stir approximately 1/3 cup of the sauce into the spinach. Spread along the bottom of the baking dish and layer with mushroom slices, then another thin film of sauce, then the turkey slices, and the rest of the sauce. Sprinkle with remaining cheese and dot with 2 Tbs butter. Bake for 20 minutes in preheated 375º oven. (Serves 4)

Sautéed Spinach:
2 lbs spinach
4 Tbs butter
1 garlic clove (optional)
Salt and freshly ground black pepper

Wash spinach and let drain, chop. In a large frying pan, melt butter over medium high heat and sauté garlic (if you are using it) until it just has a tinge of brown; remove. Add spinach and sauté for 3-4 minutes, stirring often with a wooden spoon until the spinach absorbs the butter. Season with salt and pepper. (Serves 4)