Spinach and Sausage Casserole.

From Elise. I apparently just didn't take pictures for a while.

Best Baked Spinach.

From Deb. It was ok. I should have used more salt.

Stuffed Meatloaf with Spinach.

From Elise. I picked up some ground veal on the cheap the other day so I was looking for some veal recipes. I was surprised that this one called for only veal and not a mixture of veal, beef and pork, which is typical for a meatball recipe and a meatloaf is basically a giant meatball, in my opinion. I didn't have the red bell pepper, roasted or otherwise, so I just have defrosted spinach in the trough.

Spinach Pesto.

From Kevin. He also calls it spanakopita pasta. It is basically spanakopita filling turned into a pesto. It's pretty good. I used frozen spinach, but it might be better with fresh spinach and it would definitely be better with fresh herbs.

Spinach and Feta Quesadilla.

From Kevin. Corn tortillas are bad for quesadillas.

Enfrijoladas de Espinica

From Herbivoracious. Basically spinach enchiladas with refried black bean sauce. Pretty tasty. It didn't come together as quickly as I thought, probably left too much water in the spinach. But it's a simple, hearty meal.

The tortillas were supposed to be dipped but they were falling apart. I might try it again will lightly fried tortillas.

Greek Creamed Spinach.

From Cinnamon Spice. I'm not really sure what makes it Greek, but it looked good so I tried it. The bechamel (not vegetarian?) is seasoned with cinnamon and nutmeg while the spinach just takes some salt and pepper. I didn't have any shallots or green onions, so I just used yellow onions which I always have. I don't think I can really taste the difference between shallots and yellow onions anyway. I used frozen spinach which might have been a mistake. It turned out a little stringy, but the taste was ok. Could have used more salt.

Shrimp, Feta, Roasted Garlic Pizza.

Got the idea from a pizza I had a while ago that had whole garlic cloves on their pizza. I think it might be better to try to caramelize them in the pan before putting them on the pizza where they'll inevitably get roasted.

Spanakorizo.

Another one from Kevin. A solid rice dish with onions and spinach, sprinkled with feta. I made mine with brown rice because I like the extra chewiness.

Spinach Tilapia Alfredo.

Throwing random stuff in my fridge together before it went bad. Mushrooms, jar of alfredo, sauteed spinach and garlic, flaked tilapia. Fish and alfredo actually works really well together.

Spinach Ricotta Gnocchi.

Sourced from Elise. The spinach and ricotta sub for the potatoes in regular gnocchi. I need to work on my dough-manipulating skillz. I couldn't get them to pillow as nicely or evenly as Elise, but they still tasted pretty good. In any case, they're like noodle dumplings, don't involve much work or time (though the dough does need to chill for a bit), and cook up quickly. I have a couple baggies in the freezer, and word on the street is that they hold up nicely.

Spinach and Artichoke Pizza.

It's surprising that I haven't made a white pizza yet, but then again, I haven't made a lot of pizzas. I used to eat a lot of pizza in high school and college. I guess I don't have as convenient access to pizza these days.

Alfredo sauce, sliced garlic, mushrooms, spinach, artichokes, mozz.

Pizza is awesome. I have a curious amount of yeast. I suppose I should try making my own dough sometime.

Florentine Omelet.

Apparently, if you want to make something Florentine, all you have to do is add spinach. Whatever.

My skillet and I haven't been getting along very well lately. One of us is going to end up in the oven for awhile. Ricotta, blanched spinach, topped with mozzarella and basil. I forgot the salt again.

Mediterranean Pizza.

Here are some more crappy pictures.

I had bought these pizza crusts back in September, and they've been sitting at the bottom of my refrigerator where I keep forgetting I have them. Anyway, I finally got around to using one of them since I had a bunch of other random ingredients that I had bought without anything in particular in mind.

Over a bed of spinach: feta, shrimp, chopped up artichoke hearts. I was going to put some kalamata olives on top, but the ones I had weren't pitted. So they just came along on the side.

This was actually a reheating, and I think it was better the second time. When it first came out of the oven, parts of the bottom were a bit soggy. I had cooked it on aluminum foil instead of a slotted sheet or on the rack which was a mistake. I ate it up with some hummus (which seems to be missing something. I might try some cumin.), a yogurt dill sauce that I've acquired a taste for, a bit of chili sauce, and some olives. I've bene eating a lot of olives. I fucking love olives.

Shigemchi Muchim.

So here is where I start to diverge further from my original intent with all of this. Which was to compile things that I could make in a pinch. While this is quick and easy, it's...not pinch food? Anyhow, this is part of traditional Korean banchan which is the delectable array of side dishes served with Korean meals. I find that the hardest part of making Korean food is figuring out the names of things so I can look up and confirm my ingredient suspicions, but thankfully, I've found some really nice Korean food blogs (the quality of which I'm really jealous).

Shigemchi muchim is blanched spinach seasoned with sesame oil, salt, and sesame seeds. That's it. I love this stuff. The spinach vastly reduces in volume, much more than I expected, so buy accordingly. I think I used about 3/4 lb and ended up with enough for maybe two people if eaten with other banchan.

Also, it may not be evident in the picture, but I didn't squeeze out enough of the water in this batch. I was worried about mashing them into paste.