Here are the recipes from KCMJs A Fresh Take with Chef Stevie on Happy News Now! 11/6/15
Spinach Salad Dressing
1 tablespoon Worcestershire sauce
2/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese
6 nitrite free bacon strips, cooked and crumbled
1 small onion, thinly sliced
8 large eggs
6 cups baby spinach
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
2 tablespoons chopped pecans, toasted
Toss spinach, eggs and remaining ingredients in a bowl. Just before serving, drizzle salad dressing over salad and toss.
To prepare dressing: Whisk milk, yogurt, vinegar, mustard, worcestershire, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
To prepare salad: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs; discard 6 of the yolks. Chop the remaining yolks and whites.
2 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
3 cups baby spinach
1–2 tablespoons grated Parmesan
Crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup thinly sliced fresh mushrooms
12 oz. pkg. baby spinach leaves
2 Tbsp. olive oil
1/2 cup minced onion
1 clove garlic, minced
8 eggs, beaten
1/2 tsp. dried thyme leaves
2 Tbsp. grated Parmesan cheese
chop the baby spinach leaves.
Heat oil in a skillet and cook the onion and garlic until crisp tender.
Add the chopped spinach and mushrooms and cook, stirring often, until spinach is tender.
In small bowl, beat milk with eggs, salt, pepper, and thyme.
Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach.