Recipes for Spinach

Ingredients

• 2 cups slightly expired spinach leaves
• 1 can chickpeas, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the spinach leaves, chickpeas, red onion, and feta cheese.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Serve and enjoy!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup expired spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts by slicing them horizontally, but not all the way through.
3. In a bowl, combine the chopped spinach, feta cheese, olive oil, dried oregano, salt, and pepper.
4. Open up each chicken breast and evenly distribute the spinach and feta mixture on one side.
5. Fold the other side of the chicken breast over the filling and secure with toothpicks.
6. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
7. Remove from the oven, let rest for a few minutes, then slice and serve.

Ingredients

• 6 eggs
• 1 cup expired spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Add the diced onion and sliced mushrooms to the skillet and cook until softened.
4. In a bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and pepper.
5. Add the chopped spinach to the skillet and cook until wilted.
6. Pour the egg mixture over the spinach and mushrooms in the skillet.
7. Cook on the stovetop for a few minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the middle.
9. Remove from the oven, let cool slightly, then slice and serve.

Ingredients

• 2 cups slightly expired spinach
• 2 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon ginger, grated
• 1 can (400 ml) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger to the pan and sauté until the onion is translucent.
3. Add the curry powder, turmeric, cumin, coriander, and chili flakes to the pan and cook for 1-2 minutes, stirring constantly.
4. Add the diced potatoes to the pan and stir to coat them in the spice mixture.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Cover the pan and cook for 15-20 minutes, or until the potatoes are tender.
7. Add the slightly expired spinach to the pan and cook for an additional 2-3 minutes, until the spinach has wilted.
8. Season with salt and pepper to taste.
9. Serve the spinach and potato curry over steamed rice or with naan bread.
10. Enjoy!