Excellent Spinach or Zucchini Casserole

Ingredients
1 lbs zucchini or spinach
4 eggs
1 c milk
1 lb jack cheese
1 tsp. salt
2 tsp. baking powder
3 tbs flour
1c bread crumbs.

Directions
Wash and cut zucchini into 1" slices or chop spinach. Cook in minimum water until tender (5 minutes). Drain and cool.

Beat eggs slightly and add milk, grated cheese, salt and baking powder. Stir in zucchini or spinach into egg mix and place in buttered 2 qt casserole dish. Cover casserole with bread crumbs for a nice crusty top.

Bake at 350 F for 35-40 minutes. Try with eggplant as well and other veggies. Delicious!

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Spinacia alla Romana

Spinach, chard, or escarole (endive) with pine nuts and raisins. Serves 4 to 6. From "Sundays at Moosewood Restaurant".

Ingredients
3 Tbsp raisins (golden raisins look wonderful)
3 garlic cloves, sliced into thin rounds
3 Tbsp pine nuts 1/4 cup olive oil
2 lb chard, escarole, or spinach
salt and freshly ground black pepper to taste

Directions
1. Soak the raisins in hot water to cover until you are ready to add them to the greens.

2. Steam the cleaned greens on high heat for 2 or 3 minutes. The greens should be bright green and the leaves still retaining some of their shape with volume reduced. Drain well.

3. Saute the garlic and pine nuts in olive oil for a few minutes, until golden. Add greens and stir in the raisins. Toss to coat the greens with hot oil.

4. Add salt and pepper and serve immediately.

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Spinach and Cumin Dip

From August 1996 Canadian Living magazine via Jeannette Andrews.

Even kids that don't like spinach will like this recipe. It is good with crackers, vegetables, potato chips, or over baked potatoes.

Makes 1 ½ cups.

Ingredients

10 oz. Fresh Spinach
3 Green Onion - chopped
1 Tbsp Lemon Juice
1/2 cup Sour Cream - light or regular
4 oz. Cream Cheese, softened - light or regular
1/4 tsp Each of ground cumin, coriander and salt

Directions

Clean spinach; shake off excess water. In large saucepan, cover spinach and cook, with just the after clinging to leaves, over medium heat for about 2 minutes or until wilted (or in microwave at high for approximately 1 minute).

Drain well and transfer to food processor. Add onions, sour cream, cream cheese, lemon juice, cumin, coriander and salt; puree until smooth. Dip can be refrigerated, covered, for up to one day.