Spinach Sauté
POPEYE FRESH!
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
10 ounces Popeye Fresh!* spinach, rinsed and dried
(about 1/4 of 40-ounce bag)
Parmesan cheese, shredded
1. Heat olive oil in a skillet over medium-high heat.
2. Add onion and sauté until it starts to soften.
3. Add garlic and spinach. Sauté just until spinach is wilted.
4. Top with shredded Parmesan and serve immediately. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
Orange-Onion Mediterranean Salsa
KINGS RIVER PACKING
2 large oranges
2 teaspoons grated fresh orange peel
1 cup thinly sliced red onion
1/4 cup chopped fresh parsley
1/2 cup kalamata olives, pitted and halved
1/4 cup finely chopped green bell pepper
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
1/2 cup crumbled feta cheese (optional)
Salt and pepper
1. Peel oranges and remove pith. Working over a bowl to catch juice, cut
between membranes to release segments. Cut each orange segment into
3 pieces.
2. Combine oranges, grated peel, onion, parsley, olives, bell pepper, olive
oil, vinegar and feta; stir until blended.
3. Season to taste with salt and pepper.
4. Serve with halibut or other white fish. Makes 4 servings.
Recipe created by Linda Carey, culinary specialist.
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