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FOOD
January 9, 2008
Total time: 25 minutes Servings: Makes 2 cups Note: Adapted from "Dok Suni: Recipes From My Mother's Kitchen" by Jenny Kwak with Liz Fried. This should be made the same day of serving. 2 pounds spinach 5 ice cubes 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon crushed and roasted sesame seeds, plus additional for garnish 1 clove garlic, minced 1 teaspoon rice wine vinegar 1 1/2 teaspoons minced green onion 1 teaspoon sugar (white or brown)
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NEWS
January 22, 2013 | By S. Irene Virbila
I just bought a big bunch of emerald spinach and those green leaves jump-started the memory of a pizza I had when I was in New York last. My friend Daniel Young of Young & Foodish , home of the London pop-ups Burger Monday, SpagWednesday and more, was in town and we could find only one morning -- late -- to meet. His idea was to  check out a new coffee place downtown. I'm always ready to get caffeinated, but once I found the spot, it  turned out to be less than compelling. Not even anyplace to sit. Now what?
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NEWS
September 14, 2010
Heating spinach remains a tried-and-true method of killing nasty pathogens like E. coli , but how long do you need to heat it? Can you warm it up, or do you need to cook it to a crisp? That's the burning question addressed by research presented at this week's Interscience Conference on Antimicrobial Agents and Chemotherapy in Boston. Charles Pavia, a microbiologist at the New York Institute of Technology, infected spinach with bacteria from the September 2006 E. coli outbreak that struck several regions of the United States, then microwaved or boiled the greens for different lengths of time to see how many bacteria survived.
BUSINESS
January 4, 2013 | By Neela Banerjee and Alana Semuels, Los Angeles Times
The Food and Drug Administration has proposed sweeping rules to curtail food-borne illnesses that kill thousands of Americans annually - and, in the process, to transform itself into an agency that prevents contamination, not one that merely investigates outbreaks. The rules, drafted with an eye toward strict standards in California and some other states, enable the implementation of the landmark Food Safety Modernization Act that President Obama signed two years ago in response to a string of deadly outbreaks of illness from contaminated spinach, eggs, peanut butter and imported produce.
FOOD
January 20, 2010
Cheese-and-spinach phyllo rolls Total time: About 1 hour Servings: About 3 dozen pieces Note: Phyllo pastry sheets come in various sizes; the size of the pastry sheets are given on the box. Phyllo dough tends to dry out quickly; keep the sheets covered with a slightly damp towel until ready to use. The rolls can be frozen prior to baking. Cover the rolls carefully with plastic wrap and foil, then uncover and bake the rolls frozen (increase the baking time by a few minutes to compensate)
FOOD
March 19, 2003
Total time: 1 1/2 hours Servings: 6 to 8 Note: Canned piquillo peppers can be found at Spanish markets or specialty stores. 2 pounds fresh spinach, tough stems removed 1 pound hot Italian sausage Salt 1 pound penne, shells or other hollow pasta 1/4 cup ( 1/2 stick) butter, plus more for pan 2 cloves garlic, minced Freshly grated nutmeg, to taste 1 cup chicken stock 2 cups heavy whipping cream 1/3 cup diced piquillo peppers (about 6)
FOOD
January 26, 2012
Total time: 40 minutes, plus soaking time for the spinach Servings: 3 Note: This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi. You can substitute spinach with watercress, mizuna, cabbage, sprouts or peas. Light soy sauce and itokezuri (thinly sliced bonito flakes) are generally available at Japanese markets. 1/2 teaspoon salt, plus extra for seasoning the blanching water 1 bunch spinach, root ends untrimmed 3 cups of dashi (see recipe)
BUSINESS
September 19, 2009 | Tiffany Hsu
A Salinas, Calif., company is recalling 1,715 cartons of recently harvested spinach after discovering salmonella, the California Department of Public Health said. The spinach was harvested Sept. 1 to 3 and packed in 12 to 24 bundles in each wire-bound crate or reusable plastic container. Distributor Ippolito International sold the greens to retail, food-service and wholesale buyers. The recall affects 1,515 cartons shipped under the Queen Victoria label to Canada, California and 11 other states.
OPINION
September 25, 2006
"Spinach Scare's Larger Warning" (Sept. 22) helps explain why Food and Drug Administration regulations are so important to our safety. It's easy to criticize government regulators, but when they don't do their job, families across the country are at risk. The FDA needs the resources to do a better job, but it also needs the muscle. Voluntary regulations are not enough to keep us safe. E. coli contamination of produce is typically caused by fecal matter. That can happen on the farm, but it can also happen at any level of production and processing.
FOOD
July 21, 2012
A Ramadan recipe for spinach, yellow squash and grilled red pepper dip with yogurt Total time: About 1 hour, plus cooling and chilling times Servings: 4 to 6 Note: Serve this dip as an appetizer with fresh pita, Persian sangak bread or other Middle Eastern flatbread. 1 red bell pepper 10 ounces baby spinach leaves (about 6½ packed cups) 3 tablespoons extra virgin olive oil, plus additional oil for drizzling if desired 1 onion (about 7 ounces)
FOOD
December 8, 2012
  Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
NEWS
November 7, 2012 | By Noelle Carter
Tender spinach coarsely pureed in chicken broth, the simple flavors deepened with rich and tangy creme fraiche, freshly grated nutmeg and a little lemon zest. It's a wonderfully simple soup, coming together in only 30 minutes. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com.
NEWS
August 26, 2012 | By Noelle Carter
This week's SOS request comes from Jana Nash in Mesa, Ariz.: "Is there any way I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Ariz.? It's the best.... " With layers packed with fresh spinach, portobello mushrooms, artichokes and gooey mozzarella, there's no shortage of creamy richness in this lasagna from Café Roka (and your guests might never guess it's vegetarian). Assemble the lasagna ahead of time if you wish, then bake before serving; it makes a perfect dinner whether you're planning for company or a simple family dinner.
FOOD
August 25, 2012
Dear SOS: Is there anyway I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Arizona ? It's the best.... Jana Nash Mesa, Ariz. Dear Jana: With layers packed with fresh spinach, portobello mushrooms, artichokes and gooey mozzarella, there's no shortage of creamy richness in this lasagna from Café Roka (and your guests might never guess it's vegetarian). Assemble the lasagna ahead of time if you wish, then bake before serving; it makes a perfect dinner whether you're planning for company or a simple family dinner.
NEWS
August 21, 2012 | By Jeff Spurrier
Despite the name, Malabar spinach has little in common with Popeye's favorite green. Unlike true spinach, Malabar spinach is a summer salad; this jungle vine gains strength as the temperature rises. It's strong to the finish. Malabar spinach ( Basella alba ) starts a little slowly but can easily reach 10 feet. If given a trellis and judicious pruning, it can become a decorative hedge. Best of all: You can cook your trimmings. “We eat from it all the time,” said Stan Zurn, who lives in the historic Angelino Heights neighborhood of L.A. The vines on the sidewalk median in front of his house are exploding over a trellis, wrapping enthusiastically around a telephone pole.
FOOD
July 21, 2012
A Ramadan recipe for spinach, yellow squash and grilled red pepper dip with yogurt Total time: About 1 hour, plus cooling and chilling times Servings: 4 to 6 Note: Serve this dip as an appetizer with fresh pita, Persian sangak bread or other Middle Eastern flatbread. 1 red bell pepper 10 ounces baby spinach leaves (about 6½ packed cups) 3 tablespoons extra virgin olive oil, plus additional oil for drizzling if desired 1 onion (about 7 ounces)
FOOD
January 12, 2012
  Total time: 35 minutes Servings: 4 to 6 Note: Adapted from "Spork-Fed" by Jenny Engel and Heather Goldberg, who write: The traditional version of this dish is known for its creamy, rich texture and its impact on your hips. Our Alfredo gives you the same fulfilled feelings without the side effects! Adding the cheese crisps makes this a delight to eat, because you get the crunch along with the creamy texture of the noodles. We like to toss in some greens whenever we get the chance, so throw in spinach, kale or chard for a boost of nutrients.
FOOD
June 26, 1986
"This is a recipe that I developed as a project during my dietetic internship," writes Mary Norris Felando, a registered dietitian. "It's delicious and a very good leftover, too, as a filling for crepes or omeletes." SPINACH-CHEESE BAKE 1 (10-ounce) package frozen chopped spinach 1/2 pound sharp Cheddar cheese 1 (16-ounce) carton cottage cheese 3 eggs, lightly beaten 3 tablespoons flour 1/4 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon garlic powder Thaw spinach and drain well.
HEALTH
January 30, 2012 | By Deborah Schoch, CHCF Center for Health Reporting
For millions of Americans, bagged salads are a miracle food, the perfect mix of health and convenience. Time-pressed cooks can rip open a bag and pour the leaves right into the bowl, reassured by the "triple-washed" label that some wondrous process has rendered these greens squeaky clean and ready for dinner. They don't want to think about E. coli O157:H7 . And the salad industry doesn't want them thinking about it either. That's why the safety of bagged greens has emerged as one of the most pressing issues in today's fresh produce business.
FOOD
January 26, 2012
Total time: 40 minutes, plus soaking time for the spinach Servings: 3 Note: This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi. You can substitute spinach with watercress, mizuna, cabbage, sprouts or peas. Light soy sauce and itokezuri (thinly sliced bonito flakes) are generally available at Japanese markets. 1/2 teaspoon salt, plus extra for seasoning the blanching water 1 bunch spinach, root ends untrimmed 3 cups of dashi (see recipe)
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