SPINACH PASTA SAUCE / FAST, EASY AND CREAMY
Proc/pulse 3 gar/cl, small red onion, small white onion, fresh chives, fresh basil, 4 tb olive oil. Meld flavors a bit. Add to pan w/ 4 oz canned or fresh mushrooms; cook til lightly browned. Then add 2 bags thawed frozen spinach leaves, breaking apart. Add cup cream. Simmer 10 min to allow flavors to mingle. S/p, serve on rigatoni pasta, topped w/ sprig of fresh basil.
I would make that, but with freshly torn spinach, wilted just a little - can’t stand the frozen stuff - just a ‘mouth-feel’ thing for me. Same with canned Asparagus. Nope!
Fresh Asparagus would work nicely in this recipe, too. :)
I LOVE bread and saw this recipe on the Creative Culinary site while looking for something else. It looks easy, is a Pillsbury Bake-Off Winner, & then there’s this comment in the blog: “The notion of combining a flavor best known for pickles with a bread seemed strange to say the least but I’m telling you the truth; left to my own devices I think I could sit and eat the entire loaf in one sitting.”
I got the cottage cheese & fresh yeast to make the bread ... there is a Lactaid version of cottage cheese, so that helps me with my lactose intolerance issues.
Dilly Casserole Bread – 1960 Pillsbury Bake-Off Winner
https://creative-culinary.com/dilly-casserole-bread-recipe/
I would make that too also with fresh chopped spinach and at the end toss in chunks of fresh tomato (not a lot) and stir, Sauce will get pink and have tomato flavor. I sometimes just make this with fettucini and basil and tomato and the sauce.