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Recipes & Nutrition Analysis for Spinach

Tips:

When shopping for spinach, choose fresh, crisp, fragrant bunches.  Avoid bunches that are limp or spotted, or show signs of insect damage.

Because it is grown in sandy soil, spinach should be washed thoroughly before eating or cooking.

Spinach can be stored wrapped loosely in damp paper towels or in a plastic bag in the refrigerator.

If refrigerated, spinach should be used within 3-5 days.

ref: Fruits and Veggies More Matters

Show only recipes in season

East Indian Lentils with Carrot Rice Pilaf

Recipe courtesy of Apple Corps, a program of Solid Ground

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Hawaiian Chicken Wrap

A variety of vegetables combine with sweet pineapple in this crunchy wrap. This lunch item provides a great way to introduce children to new vegetables; feel free to experiment by including different varieties.

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Pupusas de Queso con Col Rizada y Espinacas (Cheese Pupusas with Kale and Spinach)

Pupusas were first created by native tribes in what we now call El Salvador. Pupusas are made of Masa harina or handmade corn dough, like corn tortilla in Mexican cooking. This pupusas contains lots of calcium from dark leafy greens and cheese.

Recipe courtesy of Apple Corps, a program of Solid Ground.

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Rainbow Salad with Lemon-Honey Dressing

This colorful salad is a Monroe Public School students' favorite - you can swap vegetables based on the seasonality and availability. The lemon honey dressing is simple and versatile, and can be made in batches.

Robot Coupe with julienne attachment would save a lot of time/labor depending on how many you serve, as well as choosing processed products (shredded cabbages, match-stick carrots etc.)

Recipes courtesy of Monroe Public Schools - also presented by Dana Daniel, Director of Dining Services during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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