Not All Spinach is Created Equal

We’re all trying to get more fruits and vegetables into our diet. But did you know, according to a recent study by the journal Food Chemistry, cooking your spinach lowers its levels of lutein, the antioxidant that reduces inflammation. So to get the most out of your spinach, try it raw such as in a salad or our classic pesto. It makes a fabulous base for the pizza recipe that follows!

Basil/Spinach Pesto

·         1 1/2 C. fresh spinach leaves, packed

• 1/2 C.fresh basil leaves, packed

·         1/2 C.freshly grated Parmesan-Reggiano or Romano cheese

·         1/2 C.extra virgin olive oil

·         1/3 C.pine nuts or walnuts

·         3 medium sized garlic cloves, minced

·         Salt and freshly ground black pepper to taste

Combine the spinach and basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and cheese and pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Shrimp & Pesto Pizza

·         Pizza dough

·         Herb oil

·         ¼ C. pesto

·         2 small tomatoes sliced

·         ¼ small red onion, sliced

·         3 oz. grilled shrimp

·         Shaved Parmesan

·         Kosher salt and freshly cracked black pepper

Preheat oven to 500° for at least 30 minutes with pizza stone inside.

Stretch/roll pizza dough to desired thickness and brush with herb oil. Bake in oven for 3-5 minutes. Flip and bake for an additional 3-5 minutes.

Remove and top with pesto, sliced tomatoes, red onion, shrimp, Parmesan and season with salt and pepper. Return to oven and cook until the cheese melts – about 3-5 more minutes.

Makes one 10-inch pizza