8 hours ago
Friday, June 3, 2011
I have no idea what I am going to make with the big bundle of weekly produce I buy.
I choose whatever is in season, what looks fresh, and sometimes, just what's on sale. I will figure it out later.
Sort of like a CSA box. It arrives at your door, you have no choice what produce will be in the box, you'll work it out and if you don't like kale, tough darts. (Does anyone even use that expression?).
The bright green spring spinach at the market looked beautiful, I couldn't resist.
I know I should've eaten it in a fresh spinach salad, but a gratin was calling my name.
In this gratin, I urge you to use fresh breadcrumbs instead of the store bought dried stuff. Just pulse some old bread in a food processor and voila, your breadcrumbs are ready for the freezer and at your disposal in a pinch.
This recipe has no cream or butter (or roux), so is technically a low fat gratin!
Open a can of artichoke hearts and saute an onion and you are almost there.
Spinach & Artichoke Gratin:
1 bunch of fresh spinach (not baby spinach, different animal)
1 can artichoke hearts in water, drained and sliced
2 cloves garlic, chopped
1 small onion, sliced
1/4 cup fresh breadcrumbs
1/4 cup freshly grated Parmesan cheese
salt & pepper
shredded basil leaves for garnish (optional)
Start by sauteing the washed spinach in a large skillet with some olive oil, about 3 minutes with the lid on. Season liberally w/ salt & pepper. (Make sure you are using SPINACH, not baby spinach).
To the pan add the onion and garlic and a little more olive oil and saute for a few minutes until the onion is cooked.
Turn off the heat and add the artichokes. Add some olive oil to the bottom of a casserole dish and add the spinach and artichoke onion mixture to the dish.
Mix the fresh breadcrumbs w/ the cheese and spoon over the spinach mixture in the casserole. Drizzle w/ olive oil and bake in a 375F oven for 30 minutes until the top is brown and bubbly.
Garnish w/ fresh basil leaves and enjoy.