spinach

  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Course: 
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, finely minced
  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1/2 cup plus two tablespoons Parmesan cheese, freshly grated
  • 1/4 cup Romano, freshly grated
  • 1 ten-ounce package frozen spinach, thawed
  • 9 ounces frozen artichoke hearts, thawed and chopped
  • 1 baguette, cut into thin slices

Spinach & Artichoke Dip

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Course: 
  • 4 tablespoons unsalted butter
  • 1 cup finely diced yellow onions
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced red bell pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh thyme
  • 1/2 cup Pernod
  • 2 cups fresh spinach leaves, stems removed
  • 4 cups heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Dash of Louisiana hot sauce
  • 1 pint (16 ounces) large Louisiana Gulf oysters, with oyster liquor

Creole Oyster and Spinach Soup

Creole Oyster and Spinach Soup

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Photo courtesy of George Graham, The Acadiana Table

Course: 
 

  • 1 trimmed beef tenderloin (about 4 pounds)
  • salt and pepper to taste
  • 3/4 teaspoon dried thyme leaves, in all
  • 2½ cups crumbled blue cheese, in all 
  • 1/3 cup plain dry bread crumbs
  • 3 tablespoons olive oil, in all
  • 1 cup port wine
  • 1 cup plus 2 quarts chicken broth, in all
  • 1 large onion, chopped
  • 1 pound pearl barley
  • 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
  • 1 cup dry white wine
  • 7 ounces prewashed baby spinach
  • 1 cup coarsely grated Parmesan cheese
  • 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

Beef Tenderloin with Blue Cheese

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Course: 
  • 2 lbs flat leaf spinach, washed and heavy stems trimmed
  • 1 cup high-quality whole milk yogurt, greek is best
  • 2 or 3 large garlic cloves, mashed with 1/2 teaspoon salt
  • 2 tablespoons extr virgin olive oil
  • 1 teaspoon freshly ground coriander seeds
  • 1/8 teaspoon freshly ground allspice
  • 1/8 teasppon freshly grated nutmeg
  • 1/8 teasppon freshly ground cardamom seeds
  • 1/8 teaspoon freshly ground cloves
  • 1/8 teaspoon ground cinnamon
  • salt and frehly ground black pepper
  • 1/3 cup walnuts, chopped, pine nuts may be substituted

Middle Eastern Spinach With Yogurt And Walnuts

Middle Eastern Spinach With Yogurt And Walnuts 

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Course: 
  • 1 tablespoon olive oil
  • 2 tablespoons pancetta, diced or 1 slice bacon, diced
  • 1 anchovy fillet, chopped
  • 1/4 cup onion, minced
  • 1 tablespoon garlic, minced
  • 8 cups spinach leaves
  • 2 tablespoons raisens, dark or golden
  • 1 tablespoon pine nuts, toasted
  • salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

Sicilian Style Sauteed Spinach With Bacon Anchovy And Raisens 

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Course: 

For the shrimp

  • 2 quarts water
  • 4 tablespoons liquid crab boil
  • 2 pounds large raw Gulf shrimp

For the dressing

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar (or stevia)
  • 1 cup extra virgin olive oil (more if needed)
  • Kosher salt
  • Freshly ground black pepper

For the assembly

  • 1 lb jumbo lump, Louisiana blue crab meat
  • 2 cups spring mix lettuce greens
  • 2 cups spinach leaves, stems removed
  • 2 cups chopped iceberg lettuce
  • 1 cup thinly julienned carrots
  • 1 cup cherry tomatoes
  • 1 lb packaged Louisiana crawfish tails
  • 1 lb Louisiana blue crab claws, cooked and shelled
  • 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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