Spinach Recipes – Arlington Gardens

Ingredients

• 500 g of penne pasta
• 200 g of Gorgonzola or other blue cheese
• 250+ g (1/2 to 3/4 cup) of 35% cream (or 15% for a lighter sauce)
• 500 g (2 cups) of Arlington Gardens spinach (or baby arugula)
• 80 ml of nuts (roasted walnuts, pecans or pine nuts)
• Freshly ground pepper
• 2/3 cup bulgur wheat
• 0.5 lb spinach leaves, rinsed and drained
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh dill
• 4 oz crumbled feta cheese
• ¼ cup red wine vinegar
• 2 tbsp olive oil
• salt and pepper
• 2 tbsp dark brown sugar
• 8 oz garlic scapes, trimmed
• 1 1/2 cups coarsely chopped tomatoes
• 3/4 cup dry white wine
• 1/4 tsp ground pepper
• 1 tsp salt
• 1 tbsp chopped parsley
• 1/4 cup grilled haloumi cheese, diced (also called hallom or hallomi)
• 8 oz. of spinach leaves