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Spinach | Martha's Vineyard MagazineMartha's Vineyard Magazine
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Spinach

Baked Eggs Pizzaiola

Here's a quick and comforting weeknight supper, with gooey cheese of course!

Warm Salad of Autumn Greens with Beach Plum Vinaigrette

Toasted hazelnuts and a beach plum dressing turn lightly sautéed greens into a delicious warm salad or side dish.

Shiitake and Spinach Sauté with Parmigiano

Use this quick sauté as a bed for sear-roasted fish filets or a sliced ribeye steak.

Spinach, Basil and Toasted Pine Nut Pesto

Lovely green spinach leaves are the inspiration for a greener basil pesto.

Deviled Eggs with Spinach, Basil and Toasted Pine Nut Pesto

Every cook should have a great recipe for deviled eggs in his or her repertoire. This one goes green with a bit of spinach-basil pesto.

Spinach Cobb Salad with Bacon, Blue Cheese, Avocado & Derby Dressing

Fresh spinach sneaks into a fresh spin on The Brown Derby's Cobb Salad.

Stacy's Happy Shake

Though this creamy blend tastes like a delicious dessert, it’s chock-full of nutrient-rich spinach and blueberries, as well as superfoods like maca and cacao.

Grilled Sesame Ginger Asparagus and Portobello Salad with Napa and Spinach Slaw

This salad is a great way to celebrate spring and the arrival of the first Island asparagus.

Pan-Seared Halibut with Tomatoes, White Beans, and Spinach

White beans, cherry tomatoes, lemon and olive oil make a classic and delicious pairing for fresh halibut.

Spring Asparagus Soup

When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.

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