• 4 tablespoons (2 fl oz/60 ml) olive oil 
• 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
• kosher salt and freshly ground pepper 
• 10 ounces (315 g) spinach leaves, tough stems removed 
• 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
• ½ cup (2½ ounces/75 g) all-purpose flour
• 1 cup (4 oz/125 g) plain dried bread crumbs 
• 2 large eggs 
• 3½ cups (28 oz/875 g) prepared 
• marinara sauce 
• 8 oz (250 g) fresh mozzarella cheese, 
• preferably buffalo, thinly sliced 
• 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

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• 1 tablespoon butter
• 1 tablespoon olive oil, plus more for pan
• 2 to 4 garlic cloves, finely minced
• 24 grape tomatoes, halved
• 24 young green beans, trimmed
• 2 small yellow squash or zucchini, thinly sliced
• 1 lemon, zest and juice reserved separately
• Creole seasoning, as needed
• 1 pound baby spinach, washed
• salt and pepper
• 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
• minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

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• 1½ pound flank steak
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• Creole seasoning, to taste
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 10-oz pack frozen spinach, thawed
• 4 ounces blue cheese, crumbled

Spinach & Bleu-Stuffed Flank Steak

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• 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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• 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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• 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

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Photo courtesy of George Graham, The Acadiana Table

• 3 tablespoons dark sesame oil
• 1 tablespoons minced garlic
• 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
• 1 tablespoons sugar
• 1 tablespoons soy sauce
• Salt to taste
• 1 tablespoons toasted sesame seeds

Spinach with Sesame and Garlic

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• 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

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• 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

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• 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

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