Three cheese gougeres

Cheese puffs for Nick here Doughless potstickers here Spinach avocado dip here

Spinach and Bean Dip

Another Giada recipe.
I can't stop making this. Love it. Love it. Took about two seconds. I had two cans of white beans and used them both and lots of spinach from the organic box. When you wilt it down it nearly disappears so you almost can't have too much. For those of you with little ones, this doesn't taste like vegetables, but is loaded with them. Tell them it's "Devine Green Slime'. (it's not slimey at all)
Loving my food processor too. I guess you could use a blender but as the beans are quite flour-ey, it might be a bit more difficult. I used my Persian Lime flavored olive oil which I think helped the taste. I would maybe double the lemon juice if making it again (and without the persian lime Olive oil). Make it. Make it now!
Spinach and Cannellini Bean Dip

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

Spinach Soup

Today's soup is really earthy.

You'll need

1 x onion chopped
4 x potatoes thinly sliced (use as many as you want)
Bunch of spinach (or two, depends what you have)
Cabbage - optional
Tin of crushed tomatoes
4 cups of stock
Fresh nutmeg (optional)

Brown the onions, add the potato slices and stir for about 5 minutes
Add the stock and the tomatoes and cabbage
Let cook for about 20 minutes (or 10 if in hurry). Add shredded cabbage if you want.
Add spinach
Blend for smooth soup, or eat as is for a chunkier style
I grated some fresh nutmeg on mine and then added some more spinach to the soup.

Not the most outrageously delicious soup, but tasty enough and healthy. Most of the ingredients came from my Urban Organics box.

Another Roasted Tomato Recipe

Baked Tilapia with Roasted Tomatoes, French Beans and Zucchini

What you need:
White fish (such as tilapia)
Punnet of cherry tomatoes
French beans
Zucchini
Spinach

In terms of quantity, just estimate based on the number of people you are cooking for.

1. Tomatoes
Roast them in the same way explained in the pasta recipe below

2. Fish
Place it into a baking dish. Season with salt and pepper and/or anything else you might like. A little curry powder might work well. Stick the dish in the oven for about 25 minutes at 350F/180C.

3. Veg
Steam or boil your beans and zucchini. When they are done, mix them in with the roasted tomatoes and stick in the oven for a minute or two while you wait for the fish to be done.

4. Spinach
Wilt the spinach.

Plating. Make a bed of spinach on each plate, place a piece of fish on the spinach and then top with the tomato/bean/zucchini mix.

That's it. Yum.