These are a vegetarian version of classic Italian meatballs. They are delicious and taste a lot like the real thing. You can make these ahead and freeze them and add them to any tomato sauce. We served them over spaghetti.
Grinach Bread
11 01 2010Last night we made this cool looking green spinach garlic bread, inspired by Rachel Ray. We just saw Jim Carrey in the Grinch and so we named it Grinach Bread. Very popular amongst all our guests from teens to adults and even one meat-eater who was a little intimidated by our green way of eating. (I think I really through her for a loop when I sat her down near the kombucha jar with its floating alien fungus staring up at her.)
This version of garlic bread is super colorful and a great way to get extra greens into the pickiest of eaters. Try it, you’ll like it.
Grinach Bread
Ingredients:
4 cups baby spinach
1 stick softened unsalted butter (maybe a little more to help it puree in the food processor)
sea salt to taste
pepper
4 cloves garlic
1 cup Parmesan cheese (optional)
1 loaf good Italian bread, French batard, or even a sourdough whole wheat.
Puree the spinach with the butter, salt, pepper and garlic in a food processor until smooth. If you like your garlic bread cheesy, add the Parmesan cheese and blend together. Cut the bread in half horizontally. Place the two halves on a baking sheet and spread with butter mixture. Heat in a hot oven until warmed through and then broil last minute to lightly crisp the edges. Slice and serve warm.
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Tags: bread, garlic, parmesan, spinach
Categories : bread
Katherine
vegoutgourmet.com 