Locally sourced from Dusty Lane Farms in Elmer, NJ, this favorite green is washed, prepped and ready to use in all your favorite recipes: pastas, soups, eggs, stir fries, casseroles, spinach pie, etc..

Pairs with: any meat or poultry dish as a side, but equally delicious with other veggies, grains, beans and pasta.

100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Furthermore, spinach is a rich source of several vital antioxidant vitamins like vitamin-A, vitamin-.C These compounds play a healing role in aging and various disease processes.

Suggested Usage: Scrambled Eggs with Spinach & Ricotta

Scrambled eggs with chopped spinach and ricotta cheese makes a quick and filling breakfast, and is a healthy and energizing way to start the day !

• 2 large eggs

• 1 cup chopped frozen spinach

• 1/3 cup ricotta cheese

• 1 Teaspoon olive oil

• Salt and pepper

• Hot sauce (optional)

1) Defrost frozen spinach briefly in the microwave (30 sec.) and use a clean kitchen town to wring out any excess moisture for the leaves..  Scramble eggs in a bowl and mix in ricotta cheese.

2) In a nonstick skillet, add a drizzle of oil and heat over medium heat.

3) Add spinach to the pan and cook until heated through, about 30 seconds.

4) Add eggs and turn heat down to low. Cook, stirring constantly, until the eggs are set but not firm.  You want them to still be nice and fluffy.

6) Serve with hot sauce or just a pinch of salt and pepper.