Serves: 8

1 pound fresh spinach, stems removed
4 ounces cream cheese
4 ounces butter, softened
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce
salt, ground pepper to taste
1 pound smoked salmon, sliced thin
2 bunches watercress or mache
1/2 cup vinaigrette dressing
16 slices toasted french bread

• preparation

Wash the spinach thoroughly in two or three changes of cold water. Cook in salted boiling water for about 4 minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of water out of the spinach.
Combine the cream cheese, butter, Worcestershire sauce, and Tabasco in a food processor. Mix to a smooth paste. Season to taste with salt and pepper.
Lightly butter the sides of a 1 1/2 quart terrine or a rectangular cake mold. Then, line the mold with parchment paper. Cover the bottom and sides of the mold with slices of smoked salmon. Spoon the spinach mixture into a pastry bag fitted with a medium size plain tube. Pipe a 1/4-inch layer of the spinach mixture over the bottom of the terrine or mold and smooth evenly.
Arrange a layer of smoked salmon over the spinach mixture. Continue to alternate layers of spinach and salmon, ending with salmon. Cover with film wrap, and refrigerate at least three hours.
Invert the terrine or mold onto a cutting board. Remove the layer of parchment paper, and slice the terrine into 1/2-inch slices with a knife that is dipped in hot water for each cut.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Lay two slices of the salmon terrine over the lettuce in each plate.
Garnish with lemon wedges. Serve with toasted bread.
Note:
Marinated avocado slices may also be used as garnish with the terrine of salmon.

Serves: 4

1 tablespoon fresh tarragon leaves
1 cup packed spinach leaves
1 cup packed watercress leaves
1/4 cup parsley or chervil leaves
4 6-ounce salmon fillets, skinned and boned
2 tablespoons olive oil
2 cups fish stock
1/2 cup chopped shallots
1 sprig fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 cup cold butter
to taste salt and ground black pepper
1/4 cup salmon roe

• preparation

Blanch the tarragon, spinach, watercress, parsley or chervil in boiling water for 2 minutes. Drain in a strainer and cool under cold running water for 1 minute. Squeeze dry and chop fine. Toss the salmon fillets in olive oil and 1 tablespoon of the blanched herbs. Cover and refrigerate for 1 hour.
Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots.
Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm.
Preheat the broiler.
Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
PRESENTATION
Divide the green herb sauce between 4 warmed plates, and place a salmon fillet in the center of each. Top each fillet with a dollop of salmon roe. Serve with seasonal vegetables.

Serves: 6

For the lamb medallions:
12 lamb chops from the rack
salt, freshly ground pepper
1 tablespoon olive oil

For the lamb jus:
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
1/4 cup onions, peeled and coarsely chopped
1 teaspoon ground cumin
10 coriander seeds
2 teaspoons tomato paste
1 cup dry white wine

For the vegetables:
5 tablespoons olive oil
3 large eggplants, peeled, ends trimmed, and sliced lengthwise into 1/4-inch-wide strips
salt and freshly ground pepper to taste
2 large tomatoes, cored, peeled, and sliced
1/4 inch thick
2 cups white mushrooms, caps only, sliced
1 cup onions, peeled and thinly sliced
2 pounds spinach leaves, stems removed, thoroughly washed, drained and blanched in boiling water
2 cloves garlic, peeled and chopped

• preparation

For the lamb medallions:
Bone and trim lamb chops. (reserve the trimmed bones for the jus)
Flatten medallions slightly on a cutting board using a mallet.
Season with salt and pepper.
Heat a large roasting pan on high heat on top of the stove with olive oil. Brown lamb chops on each side, 2 minutes for rare, 3 to 4 minutes for medium, 5 to 7 minutes for well-done.
Remove the lamb and set aside to cool.
For the lamb jus:
Preheat oven to 425 degrees. Add the reserved lamb bones to the roasting pan and roast in the oven for 45 to 50 minutes. Add the garlic, thyme, onions, cumin, and coriander seeds and roast for another 10 minutes.
Remove from the oven and place the pan on the stove. Add the tomato paste, stir well, add the white wine, and reduce over high heat until all the moisture is evaporated. Add 1 cup water, simmer gently, and reduce.
Strain over a small bowl and set the sauce aside. Discard the sauce and herbs.
For the vegetables:
Preheat oven to 425 degrees. Brush a baking pan with olive oil. Place the eggplant strips side by side in the pan. Brush the top with olive oil, then season with salt and pepper.
Bake the eggplant in the oven until soft, lightly roasted and golden, about 20 minutes.
Finish cooking under the broiler if necessary. Remove the eggplants with a spatula and set aside to cool.
Use the same pan, brush with olive oil. Sprinkle it with salt and pepper. Arrange the tomato slices in the pan and roast them in the oven for about 20 minutes or until baked and lightly dried.
Heat 1/2 tablespoon of olive in a heavy skillet.
Sauté mushrooms over high for 5 minutes. Add onions and cook for 5 more minutes.
Season with salt and pepper and transfer to a plate.
To assemble cake, line the bottom of an 8-inch springform cake pan (or regular cake pan lined with parchment paper) with the cooked slices of eggplants, placing the narrow end of the eggplant in the center of the mold and the large end resting over the rim of the mold. Slightly overlap the next slice on the first one and continue lining the pan with the remaining eggplant slices.
Spread the mushroom mixture over the eggplant. Place the baked tomatoes over the mushrooms. Flatten with a spoon. Place the lamb medallions over the tomatoes. Place the spinach over the lamb. Press to flatten. Fold the large ends of eggplant slices over spinach. Press down firmly with a spatula or a plate. Heat the lamb in a 350 degree oven for 15 to 20 minutes.
Heat the lamb jus.
To serve:
Invert the eggplant cake on a round platter and unmold it. Serve the warm lamb jus on the side. Cut cake into wedges around lamb medallions.

Serves: 4

8 lamb chops, trimmed
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
10 ounces cooked spinach, drained and chopped
6 ounces cream cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

• preparation

Brush lamb chops with oil, season with thyme and black pepper.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.

Serves: 8

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
vegetable cooking spray

• preparation

Preheat oven to 375 degrees F.
Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end. Fold short edge of phyllo over filling.
Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan. Repeat procedure with remaining phyllo, spinach mixture and Parmesan.
Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Serves: 8

15 lasagne noodles
1/4 cup olive oil
2 cloves garlic, minced
1 onion, chopped
1 red pepper, chopped
2 cups sliced fresh mushrooms
1/4 cup flour
2 1/2 cups milk
10 ounces package chopped spinach, well drained
1 cup Parmesan cheese
1 teaspoon basil, chopped
2 eggs, beaten
salt and pepper to taste
6 ounces sliced mozzarella cheese

• preparation

Cook lasagna according to package directions.
Meanwhile, in a saucepan, heat oil over medium heat. Add garlic, onion, red pepper and mushrooms and cook for 10 minutes, stirring occasionally. Add flour; cook and stir for 1 minute. Gradually add milk, stirring until bubbly and thickened. Add spinach, Parmesan cheese and basil. Stir half of mixture into eggs, then pour back into saucepan. Cook over low heat until sauce simmers, stirring occasionally. Season to taste with salt and pepper.
In a 13-inch by 9-inch greased baking dish, layer of lasagne (about 5 overlapping noodles) and of sauce. Repeat layers twice.
Top with mozzarella cheese and bake at 375 degrees for 30 minutes. Let stand for 10 minutes.

Serves: 6

2 pounds cooked spinach, chopped
to taste salt, pepper, grated nutmeg
5 ounces butter
1 cup heavy cream
12 puff pastry fleurons (crescent-shaped puff pastry)

• preparation

In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.

Serves: 6

3 bunches spinach, each about 3/4 pound
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter
2 ounces shitake mushrooms, stemmed and chopped
2 tablespoons minced shallots
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
Pinch cayenne pepper

• preparation

Wash spinach thoroughly and remove any thick or blemished leaves. Put with boiling water into a large pot or wok.
Over medium heat, cook, stirring, until just wilted, about 5 minutes. Drain and gently squeeze out excess moisture. Chop, season with salt and pepper, and set aside. You should have about 3 cups.
Put butter in a large, heavy-bottomed saucepan over medium heat. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. Add flour and stir a few minutes, making sure flour is fully incorporated.
Add milk and bring to a simmer, stirring with a whisk.
Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. Add spinach and cook, stirring gently until heated through.

Serves: 8

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
vegetable cooking spray

• preparation

Preheat oven to 375 degrees F.
Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end. Fold short edge of phyllo over filling.
Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan. Repeat procedure with remaining phyllo, spinach mixture and Parmesan.
Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Serves: 6

1 10-oz package frozen spinach,thawed
3/4 cup dry cottage cheese
1/2 cup crushed cornflakes
1/2 cup grated parmesan
1/4 cup mayonnaise
2 eggs, beaten
salt and pepper to taste
2 teaspoon oil
1/2 cup grated Swiss cheese

• preparation

In medium bowl, combine all ingredients except oil and cheese; mix well. Shape into 6 patties about 1/3 cup each.
In large skillet, heat oil; brown patties about 5 minutes on each side.
Top with Swiss cheese. Serve immediately.

Serves: 6

6 medium zucchini
1 cup cooked spinach, chopped coarsely
3 ounces butter
1 medium chopped onions
1 clove minced garlic
salt and pepper to taste
2 tablespoons grated parmesan cheese

• preparation

Split zucchini lengthwise. Cut into 2 inch pieces. Scoop out center. Blanch 5 minutes in salted boiling water. Drain and cool in cold water.
Saute onion in butter; do not brown. In a mixing bowl, combine spinach, onion and garlic. Season with salt and pepper.
Fill zucchini with spinach mixture. Arrange in baking dish. Sprinkle with parmesan cheese.
Bake at 350 degrees for 10 to 15 minutes
Note: You can coat zucchini with a Mornay sauce and baked.