I was very excited to see the roots still on the spinach at the market on Sunday. The zucchini still had the flowers attached too! No extra charge for those!
All I ever seem to do is sauté spinach with garlic and oil. I ate the whole bunch with some light and crisp Falanghina IGT.
What is your favorite dish with spinach?
Tasty Spinach!
A graduate of New York University with a master’s degree in Music Technology, Robbin worked for more than a decade as a recording and mastering engineer on major label albums before receiving the Advanced Certificate in Wines & Spirits from the International Wine Center and progressing to the Diploma program. She is an active member of the International Association of Culinary Professionals and the Society of Wine Educators.
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