Spinach with Feta & Pine Nuts 2018 AFTD Food For Thought Campaign #endFTD

This is like the stuffing our mom makes for the spinach version of the cheese borags. She loved watching Ina Garten and has several of her cookbooks. This is from Garten’s Barefoot Contessa Foolproof.

In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.

spinach w feta and pine nuts

courtesy of someone with the same kind of idea as Lydia: Kelli of can cook, will travel

Ingredients

  • 2 1/2 tablespoons olive oil
  • 1 large lemon
  • 1 pound fresh baby spinach
  • salt and pepper
  • 1 1/2 tablespoons toasted pine nuts
  • 1/2 cup feta

Directions

Heat oil in 12″ pan. Meanwhile, zest lemon and set aside. Squeeze the lemon, add 1 1/2 tablespoons of lemon juice to pan. Add spinach, tossing constantly with tongs until all leaves are wilted.

 

See the rest of the directions at https://cancookwilltravel.com/spinach-feta-pine-nuts/

Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends

September 27, 2018 from 6:00 to 9:00 PM

Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.

Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album

Tickets available for purchase on https://lydiasftdhouse.com/events/
or on the right side bar of this site.

Thank you to our generous supporters for donating to AFTD.