Not to brag, but people love my spinach-artichoke dip. Every time I make it, at least five people ask me for the recipe-no joke. Luckily, I can whip it up even when unannounced guests knock at my door, because I always have frozen chopped spinach in my freezer. It's perfect to throw in a batch of soup (I just add it at the very end of cooking), and it makes quick meals more substantial, like Quick Spinach & Tomato Pasta-ready in a mere 20 minutes.
Now that spring is here, a bag of fresh baby spinach is always in my produce drawer. It's equally good raw or cooked, making it a versatile addition to many meals. I've been making Spinach Salad with Warm Maple Dressing often, particularly seasonal right now since it's sugaring time in maple-producing parts of the world. Quickly wilted and dressed with lemon and olive oil, spinach becomes the base for Prosciutto-Wrapped Scallops with Spinach. Find more easy, delicious recipes in EatingWell's Healthy Spinach Collection.
Let's not forget that it's good for us as well. Spinach boasts important nutrients, such as folate, vitamin E and lutein, to keep your body strong. Folate is necessary for the production of new cells, including red blood cells. Vitamin E acts as an antioxidant, particularly in protecting cell membranes from damage, and scientists hypothesize that it has a role in immune function, DNA repair, the formation of red blood cells and vitamin K absorption. Lutein may be able to reverse some of the symptoms of age-related macular degeneration. So treat your body right and eat some spinach tonight.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.