Spinich Salad

I was reluctant to bring a salad to Thanksgiving.  Who has room for salad on Thanksgiving?  Why would you have salad when there's stuffing?  But I love Babs and will do whatever she says.  I made this from what I had in my fridge mostly from our local farmers.

1. Wash a bunch of Steve's amazing spinach

2. Mash up some garlic with some salt.  Add some of Alice's Ojai White Balsamic Vinegar.  Add some chopped green peppercorns and chopped mint from Steve and chopped parsley from BD.

3. Thinly slice at least 2 bulbs of fennel and a bunch of B.D.'s tiny scallion chive onions.  Mix and squeeze a meyer lemon from Friend's Ranch over them.

4. Toast pine nuts.

5.  When ready to serve, toss spinach with fennel mixture and dressing.  Crumble Feta on top. Heat olive oil in small pan on stove.  When hot, pour over salad to wilt.  Toss quickly.  Sprinkle in Pine nuts and add 3 cubed avocados.  Gently toss.  Salt to taste and serve.

Wilted Spinich Salad with Feta and Figs

This is the perfect dish when Steve's Spinach starts to go off.  The most delicious gigantic spinach ever.

1. Wash Spinach.

2. 1/4 Slice half a medium red onion.  Put in bowl of cold water to reduce "onion-i-ness".

3.In the Salad Bowl, mash a clove of garlic and grind with a little salt

4. Mice some fresh mint and grind some Mexican oregano and mix with garlic.

5. Pit and tear Kalamata or other favorite black olives.  (At least 12 depending on how much you like olives.

6. Pour some favorite vinegar into bowl.  Lately I am addicted to the Ojai Olive Oil White Balsamic Vinegar.  But red wine vinegar is also delicious.

7. Meanwhile, heat some olive oil in a pan and pan toast a few slices of ciabatta or other favorite bread to make "croutons".

8. Toss Spinach into bowl with onions, halved fresh black mission figs, crumbled feta and freshly ground pepper.

9. Heat some olive oil to just before smoking and pour over salad to wilt spinach.  Toss.

10. To Serve, scoop into bowls and place croutons around sides.

Grilled Rosemary Shrimp on Suateed Spinich

1. Early in day, mix too much mined garlic, lots of olive oil, thyme, fresh rosemary, red pepper flakes, salt and pepper together. (Or whatever herbs and spices you have on hand that sound good).

2. Toss with shrimp with shells on and store in fridge till ready to use.

3. Before putting shrimp in skewers, squeeze lemon juice on shrimp and toss. Arrange on Skewers.

4. Grill like Eric does.

5. Meanwhile, while Eric is grilling, in a little olive oil, saute up Steve Sprinkle's amazing beautiful spinach. Add a little minced garlic, stirring. Just before done, add a little balsamic vinegar, salt and pepper. Arrange spinach on a platter. Pile grilled shrimp on top and serve.

Lemonade Spinich

Olive Oil
Red Pepper Flakes
Beautiful Spinach
Ginger
Garlic
Golden Flame Raisins
Friend's Ranch Lemonade

1. Heat Saute Pan. Add Olive Oil.
2. Once hot, add red pepper flakes to taste.
3. Add Minced Ginger.
4. Add Spinach. Saute and turn for a while. Eventually add a little minced garlic.
5. Eventually add some lemon juice, add the raisins, and partially cover.

6. Check on and turn every so often. The spinach wilts super fast. When almost ready, add too much salt, stir and taste. Adjust as necessary.

7. To Serve, put in a pretty flat dish.