SPINACH AND ARTICHOKES: by Will Martin

This is one of our favorite recipes.

10 oz. Box of frozen spinach
pack of cream cheese
1 tablespoon of butter
1 small onion, chopped
1 small jar of marinated artichokes, drain and chopped
1 teaspoon of chopped garlic
1 cup of Parmesan cheese
¼-cup heavy cream

To Taste
Salt
Pepper
Greek season
Parsley
Basil
Red pepper, White pepper

To double dish use two boxes of spinach and two jar of artichokes and 2 cups of Parmesan cheese. Not the cream cheese or seasons.

Pre heat oven to 350 degrees
In a pan, cook spinach according to directions on box. Pour in to a collinear and drain well. Squeezes out as much liquid as possible.

In same pan melt butter and cook onion a little, then add artichokes and garlic and cook a little.
Add cooked spinach and heat up.

Turn off the heat and add cut up cream cheese and ¾ of Parmesan cheese and heave cream, blend well.
Add seasons to taste.

Pour in to an ovenproof dish and sprinkle the rest of the Parmesan cheese on top. Cover and bake for 15 to 20 minuets, until hot and bubbly.

This is good to put in Little Mushrooms or Portabella Mushrooms add some Mozzarella cheese and bake for 15 to 20 minuets at 350.

Salmon Dinner

This Meal includes a salad of Romaine, Broccoli, Red Onion, sliced Geek Peppers, and Feta Cheese.
(I forgot to add the Feta before the Pic.) Tossed with a warm Bacon Raspberry Vinaigrette Dressing.
Tangy Ginger Teriyaki Salmon, Teriyaki Honey Shrimp, Wild Rice, and an Italian Bread I cannot remember the name. And a Chablis wine.

Brunch

We eat brunch on the weekend’s and this is a sausage and egg burrito with left over garlic roasted new potatoes.