It’s spinach season out at Barefoot Gardens. One of the things I cooked this week was a savory bread pudding with Spinach and Bacon. Yes, I said bacon, which I haven’t cooked in years until I saw a new brand called Beeler’s - also labeled Hog Wild. It’s not organic, but seems to be the equivalent of Smart Chicken - no antibotics, vegetarian fed, no nitrates. Anyway… this bread pudding was great. I’ll definitely try a vegetarian version next time with Spinach and Mushrooms.

Here is the very delicious Butternut Squash and Parmesan Cheese Bread pudding recipe I based it on.
http://www.coopfoodstore.com/html/recipes/ButternutSquashBdPud.html

I think you can substitute almost anything for the squash - it’s just the base recipe that is important. For the spinach version, I exchanged 2+ cups of wilted, chopped spinach and about a cup of broiled, chopped bacon for the 3 cups of squash and used smoked mozzerella instead of parmesan. Everything else was the same. Yummy!

Another tasty baked spinach dish I tried few weeks ago with Anne B. was Baked Eggs and Spinach and Mushrooms.
http://www.epicurious.com/recipes/recipe_views/views/109541

Finally, a favorite of mine I’ve been making for a while is a crustless quiche made with spinach and kale - but I’ve also made it with kale and chard.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=142132

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