I began the week by learning to make a proper spinach dip. I’ll be honest, and say my first attempt was something of a failure. It had the dip consistency, sure, but I had clearly not added enough spinach. Luckily, as I had a surplus of pita chips, I steeled myself, supplemented my fresh spinach supply with some frozen chopped spinach, and tried again. Results were, by all accounts, yummy.
While spinach dip was a success, I had to pause and wonder if the healthy benefits of the iron rich spinach weren’t perhaps somewhat negated by the artery clogging cream cheese (or mayo in some recipes). This led to more serious measures, and I decided to get back to basics with a nice spinach salad. Or at least what I would call a spinach salad, but was later informed was really just a plate of raw spinach. My roommate came in half way through to find me watching Air Force One and grimacing over my lunch. She pointed out that people generally eat things with spinach. Lesson learned! But while not especially palatable on its own, I find spinach does work nicely with most other things. Perhaps I’ll experiment with dressings as I get more comfortable with spinach.
The need for spinach in other contexts inevitably led to a spinach calzone and a spinach quiche. The former I tried only a bite of, but seemed, as one of my friends said, to be a “spinach dream.” The latter I made myself tonight, and was not too shabby for not following a recipe. With such varied possibilities, I see no problem integrating spinach into my regular diet.
That about wraps up spinach week. I’d like to post pictures of me proving my new found love of spinach pictorially; however, when vegetablesarefriends takes off and becomes the new “it” blog, I do want to maintain some anonymity. To that end, please accept this reasonable facsimile:
Next week: Tomatoes!