Leslie Sarna

A "Leftover" Tart

Ah, the age old question of what to do with Thanksgiving leftovers... Well, aside from the obvious reheating and eating as it, there are a few options.  Mashed potatoes make fabulous gnocchi, I love stirring cranberry sauce into muffin mix and you can turn baked sweet potatoes into my sweet potato skins.  This Thanksgiving I decided to turn three leftover items into a tart.  

I had an extra sheet of puff pastry from an appetizer I made, leftover spinach and a little leftover corn.  I sauteed the spinach, corn, some garbanzo beans and garlic in a frying pan.  I then poured it all onto a puff pastry sheet, leaving room for the edges and toped it with a little cheese we also had leftover.  Into a 400 degree oven it went for about 15 minutes and voila a fabulous little tart that tasted fab.  So good I actually think I'll intentionally make this again!   

Hope you all had a wonderful Thanksgiving!  What are you doing with your leftovers?

Spinach Mushroom Stacks

What a marriage!  Spinach and mushrooms just seem to go together so well right?  Well, I love this combo and decided to mix it up a little and the result: awe-some!  You are going to love this stack, whether it's a main course of side dish, there is tons of flavor and I find it rather pretty : )

Spinach Mushroom Stack

What you'll need:

1 portobello mushroom

a handful of fresh spinach

1 clove of garlic

1 slice of havarti cheese

What you'll do:

Trim the stem off your mushroom and rinse well.  You can grill the mushroom or pan fry it with a little olive oil and a sprinkle of salt.  At the same time, saute the garlic and spinach with a pinch of salt and a drizzle of olive oil.  To assemble, place mushroom down, add the slice of cheese and top with a pile of spinach.

That's it!

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Mediterranean Vegetable Wraps

These pretty little wraps are perfect for a party or get together!  They are easy to make, easy to assemble and delicious!  

Mediterranean Vegetable Wraps

Makes 24 mini wraps

What you'll need:

6 large tortillas {I used the spinach flavored green ones}

herbed cream cheese {chive and onion, spinach and artichoke, whatever you like}

1 eggplant, sliced in rounds and grilled

4 zucchini, sliced and grilled

2 red bell peppers, roasted {or you can cheat here and buy a jar of roasted peppers}

6 oz. of fresh spinach

12 basil leaves

What you'll do:

Lay out one tortilla on a flat work surface.  spread with cream cheese all the way to the edges.  It will work as the glue to keep it together.  Place about 4 slices of the grilled eggplant down the center of the tortilla.  Next layer about 5 zucchini on the diagonal over the eggplant.  Then comes the roasted pepper placed on top.  You should be looking like this:

Place a few basil leaves on top of the peppers.  Next put a few handfuls of spinach on the bottom third of the tortilla.  Starting at the spinach heavy end, tightly roll the tortilla and all the veggies up.  slice off the edges so they look neat and slice into quarters.  Secure with a toothpick.

Serve cold to room temperature.  Enjoy!

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Pasta with Creamy Tomato Sauce and Garlic Greens

Yum. Yum. Yum!  You know how sometimes you just crave super creamy comfort food?  That was the situation today.  I decided to make some creamy tomato sauce and toss it with pappardelle pasta and top it off with some wilted swiss chard.  So comforting!  Makes me want to do nothing but eat and watch the rain come down!

If you've never had swiss chard, don't stress.  Your local market probably carries it and it's delish!  It's a little hardier than spinach, but not as hardy as kale.  It comes in a few different varieties.  I used red here, but any will do.  I highly suggest you give it a try!

Now if you are not a vegetarian, my husband loves this with some grilled chicken tossed in with the sauce and pasta.

Doesn't this look fabulous!?

Pasta with Creamy Tomato Sauce and Garlic Greens

Serves 2

What you'll need:

1/2 lb. pasta

1 medium onion, halved and sliced

3 cloves of garlic, thinly sliced

1 28 oz. can of whole tomatoes, blended in a blender till smooth (I encourage you to stew fresh tomatoes if you can)

1 6 oz. can tomato paste

1/2 cup of cream

For the greens:

1 lb. greens, I used a combo or red swiss chard and spinach (you can use anything really)

1/2 onion, diced

2 cloves garlic, chopped

What you'll do:

In a medium pot on medium low, drizzle about a 1/4 cup of olive oil and add the onion and garlic.  Sprinkle with a good pinch of salt.  When the onion is soft, add the blended tomatoes and the paste.  Let simmer on low.

In a large pan on medium, drizzle some olive oil and add in the garlic and onions.  After a minute, toss in the greens and sprinkle with a big pinch of salt.  Toss until wilted.

While your doing the greens, cook the pasta according to the directions.

When the pasta is al dente, toss it with some sauce, plate and top with a pile of greens.

Enjoy!

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Tools I used:

Pasta Fork

Pasta Pot

 

 

Spinach Artichoke Dip

I don't know if there is a person on earth left that hasn't tried or made spinach artichoke dip, but how can you resist?  It's so good!  Whenever I make this for a crowd, I always have to place it at the opposite side of a party from me or I'm afraid I'd eat the whole thing : )

So, whether you have your own recipe for this or not, this is the way I make it and I hope you enjoy!

Spinach Artichoke Dip

What you’ll need:

1 14oz can of Artichoke hearts, drained and chopped

1 10oz package of frozen spinach, thawed and strained or fresh spinach that has been cooked, drained and chopped

1 cup mayonnaise or veganaise

1 cup grated parmesan cheese

2 ½ cups shredded Monterey jack cheese

Options that I add in when I feel like it: 1/2 diced purple onion, a dash of cayenne pepper, or some diced water chestnuts.

What you’ll do:

Preheat oven to 350 degrees.

Grease a 1 quart baking dish.  Mix artichoke hearts, spinach, mayo, parmesan cheese, and 2 cups of Monterey jack cheese in a bowl.  Then pour mixture into baking dish and sprinkle with remaining cheese.

Bake for about 15 minutes or until cheese is melted and bubbling : )

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Tools I used:

Baking Dish

 

Spinach and Basil Pesto

Pesto is one of those foods. . . most people either love it or it doesn't sit well with them.  Well, have no fear!  This pesto has no oil in it, which equals, no tummy ache!  

This recipe is so easy!  It's needs no cooking so you can put this whole dinner together in under 10 minutes!  

Spinach and Basil Pesto

Serves 2-4

What you'll need:

1/2 lb. pasta (anything you like, I use ziti or linguine mostly for this)

4 -6 oz. fresh spinach

4 -6 oz. fresh basil

2 cloves of garlic

4 oz. mascarpone cheese (if you have a hard time finding it, you can use cream cheese)

a handful of shredded parmesan cheese, and more for sprinkling on top

1/4 cup almonds or pine nuts, toasted

What you'll do:

Cook the pasta according to the instructions on the box.

While the pasta is cooking, put the spinach, basil, garlic, and cheeses in a food processor or blender.  Blend it all together and add some more spinach and basil if it's too wet and a little more mascarpone if it's too dry.  

Drain the pasta and toss it in the pesto.  Served topped with some parmesan cheese and toasted nuts.

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Baked Ziti with Eggplant and Spinach

You know when people ask you what you would bring to a deserted island?  Well, I would bring baked ziti.  I could eat it all day everyday!  I love this version cause I put in some extra yummy veggies.  This crowd pleasing dish can also be made a day ahead : )

 
Baked Ziti

This recipe serves 4 (you can easily double and bake in a 9x12 dish)

1/2 lb. of ziti

1/2 eggplant, cut into 1 inch cubes

tomato sauce, yours or my recipe

1 cup ricotta cheese

a couple handfuls of fresh spinach, roughly chopped

a few leaves of fresh basil, roughly sliced

2 cups shredded mozzarella cheese

a handful of grated parmesan cheese

a sprinkle of dried oregano

What you'll do:

Preheat your oven to 350 degrees.  Make your tomato sauce.  Cook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too limp.  When the noodles are done, toss them in some tomato sauce to coat. (this will prevent sticking)  Lightly saute the eggplant cubes in some olive oil with a pinch of salt till they just begin to turn golden.  

Now for assembly.  Spread some tomato sauce at the bottom of the baking dish. (so the pasta doesn't stick)

 then put a couple spoonfuls of pasta down, the eggplant, the roughly chopped spinach, some chopped basil and the ricotta cheese. (for an extra surprise, sprinkle in some toasted pine nuts)

Add another layer of ziti, then a little more sauce, mozzarella, parmesan and sprinkle with just a little dried oregano.

Bake for about 30 minutes or until the cheese starts to bubble and turn golden.  Serve with some extra tomato sauce for people like me who love tons of sauce!

I hope you enjoy as much as I do!

Mushroom & Spinach Quinoa

You may be saying, "What the heck is Quinoa?"  But have no fear of the food with the weird name!!  It's super yummy and really good for you!  It's gluten free and has a huge amount of iron, magnesium, fiber and loads of protein.  Which makes it a great for vegetarians!  Quinoa can be found just about anywhere now, look for it in the rice isle.  

This is a really yummy recipe that makes a great side dish to meat or a great main dish for us veggies!  You can really use quinoa in lots of recipes, anywhere where you would use rice, orzo, or couscous.  

Quinoa with Mushrooms and Spinach

Serves 4

What you'll need:

1 cup of uncooked quinoa (prepared with vegetable stock according to the directions on the package)

6 oz. of crimini mushrooms

1/2 medium onion, diced

2 garlic cloves, chopped

2 handfuls of fresh spinach, sliced

6 or so leaves of basil, sliced

What you'll do:

While the quinoa is cooking, saute all the ingredients except the basil in a small pan with some olive oil.  When the quinoa is done, toss with the mushroom mix and stir in the basil.

That's it!!  Could it be any easier??  So yummy too!  I like it served warm.  Give it a try!

Creamed Spinach

Ok, it's an oldie but a goodie!!  I love creamed spinach at Thanksgiving!  There are about a million recipes for it but here are two of my favorites!

PS the photo is of the second recipe : ) This first one is a pretty traditional recipe that I do. 

Creamed Spinach 

What you'll need: 

3 tbsp. butter 

1/4 cup flour 

2 1/2 cups whole milk, at room temperature 

Kosher salt 

1/2 teaspoon nutmeg 

2 pounds spinach, stems removed 

1 large egg plus 2 egg yolks 

What you'll do: 

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.  Continuing to whisk, cook until the mixture lightens in color, about 1 minute. Remove from the heat and whisk in the milk, couple pinches of salt and the nutmeg. Return to medium heat and bring to a boil, whisking.  Remove from the heat again and stir to cool it slightly. Meanwhile, warm up a deep pan over medium heat.  Add the spinach and a large pinch of salt; cover and cook about 3 minutes or until it just starts to wilt. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then press the spinach in a strainer until mostly dry.  You can also use a paper towel at the end to get the rest of the moisture.  Place it on a cutting board and give it a rough chop. Gently reheat the sauce, then whisk in the whole egg and yolks.  (Make sure to whisk them in good!  You don't want scrambled eggs in your spinach!)  Continue to stir, until the sauce thickens. Stir in the spinach and season with salt and pepper. 

Now that recipe is pretty good, but seriously, the best creamed spinach I've ever had has got to be how my Grandma made it!  It may seem a little, what I like to call "trashy", but it is the best recipe ever!

  Grandma's Creamed Spinach 

3 large bags frozen chopped spinach (or you can use fresh spinach, I do.) 

1 can cream of mushroom soup 

1 cup (or a little more) mayonnaise (or veganaise) 

1 small can french fried onions 

Place the frozen spinach in saucepan.  Cook on medium low until all the spinach is defrosted.  Drain spinach and then take a small amount at a time and squeeze against a strainer to remove as much liquid as possible.  Put this spinach in a bowl.  After squeezing out all the spinach, add mushroom soup and mayonnaise.  Mix well to make sure there are no areas of plain spinach.  Turn mixture into a baking dish and top with onions.  Bake at 325 degrees for about 20-30 minutes until bubbling. Seriously so good! I hope you enjoy!  

I can't wait for Thanksgiving!