ARF/5-A-Day #26

I’m a firm believer that your body will tell you what it needs … what it’s lacking. And yes, sometimes that might mean that you could NEED chocolate. With all the antioxidant powers that dark chocolate has, it’s quite possible.

Lately, I have been craving spinach. Taking advantage of Shop Rite’s current special of 99 cents/bag, I stocked up over the weekend. Good thing, since tonight’s new recipe called for 2 pounds of the stuff! I was catching up on my magazine reading the other day, and when I spied the below recipe for Spinach Croquettes in an issue of Family Circle, I knew it was perfect for tonight’s ARF/5-A-Day roundup. Reasonably quick to make, they were moist, flavorful and are going right to the top of my list for repeat performances. So, so good. DO TRY THEM. Although he won’t touch the finished product, Nicholas found something else that he now likes – grated gruyere. He was grabbing handfuls quicker than I could get it in the mixing bowl.

Spinach Croquettes
2 lbs fresh spinach, trimmed and washed
1 medium onion, chopped
3 eggs, lightly beaten
1 cup grated gruyere cheese
1 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter

Set a large pot of water to boil and salt it. When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts. Drain thoroughly and cool a bit. Squeeze dry. Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs. Mix well, then add salt and pepper. Form the spinach mixture into small croquettes, about 1/4 cup each for a total of 16. Let stand 5 to 10 minutes before frying. Let come to room temperature before cooking. Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won’t touch each other when they cook), add croquettes to the skillet. Adjust heat so they brown without burning, about 3-4 minutes; turn and brown other side, about 3-4 minutes. Continue until all the croquettes are cooked. Serve hot or at room temperature. They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.

Alright, without further ado, onto the roundup … it’s a big one tonight.

Until tomorrow…

A year ago today…

The Chocolate Lady from New York delivers our first ever souffle:

Food, In the Main from the UK sends over the only bit of sunshine I’ve seen in over a week … with her Colourful Vermicelli Upma:

Cascading Flavours shares her Brussel Sprouts and Green Chana in Creamy Sauce:

Albion Cooks from California is back, this time with Linguini with Mushrooms and Zucchini:

Albion Cooks is going to make a double appearance this week, since the E-Mail Gods had their way with her contribution to last week’s roundup. With the recipe coming from Nigella, we definitely don’t want to miss out on her Carrot and Peanut Salad:

Now here’s something you don’t see too often – Snake Gourd Curry from Nila’s World in Pennsylvania. Luckily, there are no snakes involved. Phew, I was worried for a minute!

The Queen of Weekend Herb Blogging, Kalyn from Kalyn’s Kitchen in Utah, entices us with Asian Snow Pea Salad with Radishes and Edamame. I bet it’s got a fantastic crunch.

Peanut Butter Etouffe contributes something she calls “wrinkly and green”, her recipe for roasted green beans and carrots. Love those roasted veggies!

The very-rich-in-antioxidants, Blueberry Breakfast Bars comes by way of Farmgirl Fare in Missouri:

Not only a newcomer to ARF/5-A-Day, I do believe Kitchen Wonders is our first participant from Switzerland. Her Saffron Rice sounds (and looks!) divine!

Gabriella from My Life as a Reluctant Housewife in California has a perfect recipe to celebrate juicy, ripe Summer tomatoes … Tomato and Mozzarella Melted Sandwiches

From 28 Cooks, we have the very hearty and protein-packed Smoky Sage Lentil Soup:

What’s for Lunch, Honey? from Germany dishes up our second zucchini dish this week, with her Zucchini and Fennel Frittata:

Jennifer from The Weekly Dish takes full advantage of Summer’s bounty with her Peach Crisp:

Using a unique combination of ingredients, Stacey from Just Braise in New York makes Radish and Peach Sandwiches, taking inspiration direct from Paris.

While I have you all here, don’t forget that the deadline for You Show Me Yours, I’ll Show You Mine #2 is coming up. This month’s theme is your Spice collection. Take a picture of it and post it on your site by June 30th. Send me the permalink to be included in the roundup that will be up on July 1st. July is brimming with LOTS of exciting announcements, and this will be the great kick-off. I have only two participants so far … how ’bout the rest of you?