Yesterday I picked spinach for the first time this summer. We planted 3 small rows this time, although I’m sure it won’t produce enough for our family. Believe it or not, our sons’ favorite meal would be liver and onions, mashed potatoes, and spinach! It was really nice spinach too, although the bugs are starting to chew on the leaves….time to get out the natural bug spray Kevin!! I haven’t seen what’s doing the chewing yet, but we use a spray that has cayenne in it, and the critters don’t seem to like that too much. I use spinach in so many things, when the boys don’t eat it all. Spinach lasagna is one of my favorites, although I usually use it fresh and not from the freezer. Spinach salad with hot bacon dressing…yum! Fresh spinach on sandwiches in place of lettuce (although I could go out and pick that to use too).

Here’s a spinach recipe that I can’t wait to try. I found it on thekitchn.com

Spinach Lasagna Roll Ups

Makes four 2-roll servings

6 lasagna noodles
2 cups finely chopped baby spinach, about 3 ounces
1 cup low-fat cottage cheese
2/3 cup shredded mozzarella cheese (or your favorite)
1/3 cup grated Parmesan cheese
2 garlic cloves, finely minced
1/2 tsp. salt Freshly ground black pepper
1 cup spaghetti sauce

Preheat the oven to 350 degrees. Light grease a 9×9-inch baking dish. Cook the lasgana noodles in plenty of salted boiling water according to the package directions. Remove when they are al dente and lay out on a clean towel to dry and cool. Mix the spinach, cottage cheese, 1/3 cup shredded cheese, Parmesan cheese, garlic, salt, and generous amount of black pepper. Divide the spinach and cheese mixture evenly between the noodles, spreading the mixture over the entire length of each noodle. Roll up the noodles from the bottom to top and place in pan, side by side, touching. Pour the spaghetti sauce over the rolls and sprinkle the remaining 1/3 cup shredded cheese over the top. Bake for 20-25 minutes or until headed through and the sauce is bubbling.

Today I’m off to pick and work up the kale. First time we’ve grown it, so I’m curious to see how it turns out…will let you know 🙂