Recipes — spinach RSS



Wild Copper River Salmon Served with Mushrooms and Onions

Ingredients: 1 pound fresh, wild salmon fillets (4) 1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped 1 medium, sweet onion, thinly sliced 4 fresh rosemary sprig, leaves reserved 1/2 cup heavy cream 1/4 cup Bella Nonnas Ultra Premium EVOO 1/4 cup Bella Nonnas 18 Year Old Traditional Balsamic Sea salt and fresh cracked pepper to taste. Cooking Instructions: In a heavy bottom, large saute pan over medium heat, add 2 tablespoons of EVOO. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Saute until both the mushrooms and onions become deep...

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Orange Maple Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients: 4 tablespoons Bella Nonnas Maple Balsamic Vinegar 2 Tablespoon Bella Nonnas Barrel-aged Red Wine Vinegar 1 teaspoon good quality Dijon style mustard 4 tablespoons Bella Nonnas Blood Orange Olive Oil 2 tablespoon finely minced shallots 1/2 teaspoon salt freshly ground black pepper to taste 4 slices center-cut bacon, cooked to a crisp and finely crumbled 2 quarts young spinach leaves, stems removed, washed orange wedges (peeled, seeded, cut and stripped) Cooking Instructions: Place spinach in a serving bowl. Place the balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute,...

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