Baked Eggs in Spinach

This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.

  • 2 leeks, sliced thin
  • 2 jalapeños, minced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 12 oz spinach
  • 4 oz feta, crumbled
  • 2 c cilantro, chopped
  • 4 eggs
  • Salt
  • Aleppo pepper
  • Hot sauce

Preheat oven to 375.

Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.

Serves 4.


Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Corn Cakes with Proscuitto

2 cup corn, frozen is fine

1 c four

2 eggs

1/4 c cilantro, chopped

1 tsp cumin

2 tsp baking powder


4 oz baby spinach

1/4 c sun dried tomatoes in oil

12 slices proscuitto

Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.

Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.

Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.

Serves 4.

Spinach Ricotta Pies

8 oz baby spinach

10 oz ricotta

1 egg

1/4 c grated Parmesan

2 tbsp fresh dill, chopped


1 sheet puffed pastry, defrosted

Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.

Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.

Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.

Serves with a green salad.

Serves 4.

Spinach and Ricotta Gnocchi

These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.

12 oz frozen spinach, thawed and squeezed as dry as possible

1 1/2 c ricotta

1/2 c grated Parmesan

1 tbsp lemon zest

1 1/4 c flour

2 eggs

4 – 6 heirloom tomatoes, sliced thin

1/2 c Basil

salt and pepper

Olive oil

Toasted pine nuts

Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.

Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.

Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.

Serves 4.

Chorizo and Avocado Salad

This salad is good I had to put an egg on it.

1/4 c olive oil
2 tbsp sherry vinegar
1 tsp sherry
1 tsp honey

2 slices sourdough bread, torn into small pieces
1 avocado, dived
4 oz spinach and arugula
1 jar roasted red peppers, torn into bite size pieces
Olive oil
Salt and pepper
5 oz Spanish style chorizo, sliced thin
2 eggs
Shaved Spanish cheese

Toss arugula, spinach and pepper with a little dressing to coat.

Heat oil in a skillet and cook bread until toasted. Remove. Add chorizo and fry on both sides, remove. Add egg and cook until white is set but yolk is runny.

Divide spinach, arugula mixture among plates. Top with avocado, bread, cheese, chorizo and egg.

Serves 2.