Chiffonade Of Spinach Recipes

Steps:

• Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
• Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
• Peel and cut peppers into thin strips.
• In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.

Steps:

• Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
• In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

Steps:

• Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
• Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.