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spinach

Spinach with Garlic – A Super Easy Side Dish

May 18, 2017 By Patty Limatola-Tanenbaum Leave a Comment

Ever wonder why ordering spinach in a restaurant is so expensive?  Let me explain using my spinach with garlic recipe as an example.

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Filed Under: 6 Ingredients or Less, Side Dish, Vegetables Tagged With: amazing, delicious, dinner, easy, garlic, mm-good, mmgood, recipe, recipes, sautéed, Side, side-dish, spinach, vegetables, vegetarian

Gluten Free Quiche with a Yam Crust!

February 7, 2017 By Patty Limatola-Tanenbaum Leave a Comment

Gluten free foods have been such a craze here in California it’s also been more of a challenge when inviting friends as pasta and bread has been a huge part of my life.  Today I am sharing a gluten free quiche recipe using yams as the crust, I know you will love this recipe!

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Filed Under: Side Dish, Vegetables Tagged With: breakfast, different, eggs, feta, gluten-free, glutenfree, healthy, mm-good, mmgood, onion, quiche, recipe, recipes, Side, spinach, yams

30 Minute Pasta with Pears and Gorgonzola Cheese

October 17, 2014 By Patty Limatola-Tanenbaum 2 Comments

I know what you are thinking, “who puts pear with pasta and gorgonzola”…was I right?  Well I never thought of putting pear with pasta until recently and let me tell you…I just loved it!  I have to share how this pasta dish with pear and gorgonzola came about.  I am currently teaching cooking classes at the Conejo Valley Adult School with my girlfriend Susan (you may recall her as I did her Thumbprint Cookies back in December) and together we are doing a “Fall Series” collection of recipes which included a class on “appetizers” and then last week we did “sides”.

For the sides class I was baffled as I had offered to do a “fall” pasta dish and I really wanted a recipe to knock it out of the park.  I made so many different recipes including pasta, rice and quinoa and here is the thing, I had limitations as I wanted something that didn’t include squash (we already were using squash in other recipes) and I wanted a recipe that didn’t include using the oven…nothing was working for me so I knew I had to reach out to Tim.  Tim was the chef who taught my culinary class, he is very creative and experienced and if you ever need a caterer, you have to try him as you will not be disappointed (click here if you’d like his information), he gave me the inspiration for this recipe.  I have to say I was very grateful he did and so were the students in my class.

Because I wasn’t originally using this for my blog, my photos do not represent the recipe so use the photos as a guideline as I modified the recipe as I went along.  The recipe below is the exact recipe though.

Put your water on to and cook your pasta according to the instructions on the box…in the meantime;

Put some oil in my pan and then put my nuts in the same pan and “browned” my nuts…once browned, I removed my nuts from the pan and left the oil in the pan (in my photo I used hazel nuts but for my recipe I liked the walnuts better, either nuts will work)

Pasta - nuts

I then cooked my sliced shallots in that oil, I cooked the shallots until they were crispy, then I removed the shallots and placed them on the same plate as my nuts

Pasta - shallots

in the same pan of the nuts and shallots, I put my pear in the pan and cooked them down

Pasta - pears

I put my cheeses in the same pan as the oil and added the shallots and pear to the sauce

Pasta - cheeseshallots

I then added my milk

Pasta - milk

I stirred and let it cook together

Pasta - sauce

I then added 1/2 of my chopped spinach

Pasta - spinach

added my cooked pasta

Pasta - pasta

I tossed my pasta with the sauce and added my now chopped nuts

Pasta - pasta and nuts

I tossed it all together and served it warm

Pasta with Pears

I have to say that I was amazingly surprised at how good this recipe was…and when I made it for the students of my class, they loved it too.  I love that Chef Tim gave me the inspiration for pear with my pasta.  Again, I did my dish with hazelnuts but walnuts work out great at well.  If there is a recipe that you have tried that is different and unique and you are willing to share it with me, I’d love to experiment and blog about it.

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Thank you for visiting my site and I hope you enjoy this recipe.  

I do love comments so please feel free to leave me your comment or suggestions.   If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.

***  If you subscribe, you will be emailed by me with a link to confirm the subscription so be sure to click on that link.  

Thank you again ~ Patty Limatola-Tanenbaum

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Print
Pasta with Pears and Gorgonzola Cheese

Ingredients

  • 1 pound Pasta
  • 1 bag Spinach, chopped / fresh not frozen
  • 1/3 cup Walnuts (or hazelnuts), chopped
  • 2 Pear, sliced into pieces
  • 1-2 Shallots, sliced thin
  • 1-2 tablespoons Oil
  • ½ cup Milk
  • 4 ounces Gorgonzola Cheese
  • 4 ounces Cream Cheese, cut into bits
  • ¼ cup water, more if needed
  • Salt and Pepper, to taste
  • ½ cup Parmesan Cheese

Directions

  1. Cook your pasta according to instructions.
  2. In a frying pan, add your oil and your nuts, sauté for just a few minutes. Remove your nuts. To the oil, add your shallots, cook until browned, and remove from the pan. Add the pears to the pan, cook the pear until they are soft and lightly browned.
  3. With your pear still in the pan, add the gorgonzola cheese, the cream cheese, the milk and the water. Add the cooked shallots stir until mixed well.
  4. Add ½ of the fresh spinach to the cheese mixture. Mix with your pasta, add the remaining spinach, parmesan cheese and toss. Add your nuts, toss and serve.
3.1
https://mmgood.com/30-minute-pasta-with-pears-and-gorgonzola-cheese/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Easy Entertaining, Holiday, Italian, Main Meals, Side Dish Tagged With: 30-minute, amazing, cheese, company, cream, different, dinner, easy, entree, fall, gorgonzola, meal, parmesan, pasta, pear, recipe, side-dish, spinach, unique, walnuts

Spinach Salad with Poppyseed Dressing & Poached Egg

February 27, 2013 By Patty Limatola-Tanenbaum Leave a Comment

So it’s “Tasty Tuesday” and I have an amazing salad recipe for you…I have to warn you to keep your mind open for this one as it sounds far out but I will also say that this salad is one of our favorite salads ever.  The first time I made it at home, I did a video tape of my daughter Kelsi eating this salad and all I heard from her was MmMmmmm…she couldn’t even talk.  With the awards on on Sunday, my daughter requested the salad.

When I mentioned to have an open mind, I have to share my story.  When I went to culinary school, our first class was all about salad.  Who would think there was so much to think about in making a salad and that there could be such diversity in a salad.  I realized in that first class that I had to have an open mind when it came to trying new things and that I really  needed to embrace this new experience.

I know what you are thinking “what’s this have to do with salad and trying new experiences”.  Well, let me tell you.  When we first started off, we started with basic ingredients, spinach, bacon, tomato, goat cheese and hearts of palm.  Then out of know where we put a poached egg on top and we drizzled the poppyseed dressing on top.  I initially thought “no way” then I thought, i’m spending enough money on this culinary class that I better try it.  With the yolk dripping into the spinach and the sweet dressing, I thought “no way”.  Others tried it and liked it so I dipped in and tried it…it was like a “party in my mouth” lol,  You had the salty flavor from the bacon, the sweet dressing, the rich yolk the tomato…OMG, my mouth is watering just thinking about it again (lol).

Basically you take your ingredients and you take it from here…

Topping for Spinach Salad

to here…

Spinach Salad with Egg

As weird as this salad sounds, I promise you that you will love it…if you have the courage to try it.  While I didn’t post our poppyseed dressing, you can purchase your favorite one at the market or you can use your favorite poppyseed dressing you make at home.

Enjoy!

Thank you for visiting my site and I hope you enjoy this recipe along with others.  To make sure you are being kept up with all my new posts, please make sure to subscribe in the box listed on the top of the page. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.  Thank you again!

Print
A French Spinach Salad with Poppyse

Ingredients

  • A handful Spinach, pre-washed
  • 1 Hearts of Palm, drained and cut in fourths lengthwise.
  • 2 ounces Goat cheese, crumbled
  • 1 small Tomato, cluster vine ripened, cut into wedges per salad (leave seeds in)
  • 1 large Egg for poaching
  • To poach the eggs
  • 1 teaspoon White wine vinegar and a pinch of salt for poaching the eggs
  • 1/4 cup Dressing per salad

Directions

  1. To poach your egg(s), put water in a pot with the vinegar and salt. Bring the water to a soft boil, create a small "whirlpool" with your water and with a perforated spoon, drop eggs 1 at a time and poach for 3 minutes you want that yolk so don't over cook it!
  2. In large mixing bowl add spinach, goat cheese and your poppyseed dressing...toss well.
  3. Arrange salad on your plate, add your chopped bacon, hearts of palm and tomato.
  4. Place you egg in center of the salad. You can drizzle extra poppyseed dressing if needed. To eat this salad cut into your egg and allow the yolk to fall into the salad as extra dressing. YUM!
3.1
https://mmgood.com/spinach-salad-with-poppyseed-dressing-poached-egg/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Side Dish, Vegetables Tagged With: amazing, bacon, delicious, different, egg, goat cheese, hearts of palm, mm-good, mmgood, poached, poppy-seed, salad, salty, spinach, sweet

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Meet Patty

My name is Patty Limatola-Tanenbaum and I am a “certified chef” who graduated from the Westlake Culinary Institute. While I have the experience from culinary school, I’m really only a home cook that loves to experiment and try new things. I am a single mom of two teenaged children and everyday my children teach me invaluable lessons about life.

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