Squarely Spinach

Spinach square

This was the only vegetable I ate in Cuba, but it was delicious. When lost, I found comfort in ordering spinach because it is filling, delicious and a rejuvenation of the spirit. I gave it an Italian twist.

Yield: 4 servings
Preheat oven to 375°F

1 (16-ounce) package frozen, chopped spinach
1/2 cup low-sodium chicken broth
2 tablespoons garlic powder or 2 cloves minced garlic
1 teaspoon salt
1/2 cup Italian bread crumbs
1/2 cup shredded cheddar cheese
6 eggs
2 tablespoons olive oil
Parmesan cheese, to taste

In a medium saucepot over medium-high heat, add spinach and cover with broth. Add garlic and salt. Cover with a lid, and simmer for 4 minutes. Drain excess liquid from pot. Best to let cool and with clean hands, squeeze the heck out of it. (I feel better now) Add bread crumbs, cheese and eggs. Quickly mix to combine.

Using a 9” x 5” loaf pan spray with non-stick coating and add mixture. Even it out and place in oven. Cover with foil. Bake for 30 minutes. Let cool and cut into 4 squares.

Newcumber's Salad

Newcumbers Salad

You're no newcomer to sorrow. If you can help someone endure their grief, reach out and touch a soul.

Yield: 4 servings

2 cups cooked red potatoes, cubed
1 cup peeled and chopped cucumber
1 cup chopped tomato, drained
1 cup chopped Italian parsley
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon sugar

In a medium bowl, add all the ingredients, and mix. Chill until cold, and serve this refreshing summer salad.