I feel so darn good when I eat spinach. Those emerald-green leaves elevate my energy level and brighten my mood. When producers started packaging pre-washed baby leaves in cellophane bags a few years ago, I made a vow to eat it more frequently.

There are loads of good things in spinach, so I’m not sure which of its many attributes gives me a boost. It could be its abundance of antioxidants (beta carotene and lutein). Or perhaps it’s folic acid and vitamins (C, K, and thiamine). Maybe the minerals are magic: iron, calcium, potassium, and zinc.

Eat it raw in salads and sandwiches, substituting it for less-interesting lettuce. Or cook up a bagful of those spade-shaped baby leaves, then toss with a little extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Cooking it is quick and easy, once you get over the somewhat disappointing fact that you start out with a mountain and end up with a hill. Never mind, just feed it into a Dutch oven a handful at a time, and let it wilt down slightly before adding the next bundle. Feel the joy.

There are many ways to augment this blueprint salad recipe. Top with candied nuts if you like, or instead of an apple, add clementine segments or chunks of fresh peach or plum. The cheese is a welcome addition, but I made it optional for this vegan rendition. I used a cape gooseberry as a garnish for the photo, a small orange fruit similar in size and shape to a cherry tomato. The fruit is covered in papery husk. The flavor is a unique blend of tomato and pineapple. Pretty, but difficult to find.

Yield: 4 to 6 servings

1/3 cup dried cherries

Dressing:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons honey

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1/3 cup extra-virgin olive oil

Salad: 

10 ounces chilled clean baby spinach

4 sliced pickled beets, halved if large

1 large apple, Gala or Fuji or Honeycrisp, peeled if you prefer, cored, diced

Optional: 2/3 cup diced Monterey Jack cheese

1. Place dried cherries in small bowl and cover with warm water. Set aside to hydrate.

2. Prepare dressing: In small bowl combine vinegar, mustard, honey, garlic, salt, and pepper. Whisk to combine with a fork to dissolve salt and blend. Add oil in thin stream, whisking constantly. Set aside.

3. In a large bowl, place spinach, beets, and apple. Drain cherries and pat dry; add to spinach mixture. Add cheese, if using. Whisk dressing and drizzle over mixture. Gently toss (I use two silicone spatulas to toss). Taste and adjust seasoning if needed.

To my knowledge, there isn’t a loving title to pin onto your first husband’s second wife. With affection, I call Libby Thomas my “wife-in-law.” We’ve come to recognize our tribe as a “modern family,” sharing the joy and love of our mutual grandchildren, and often celebrate holidays together. Libby makes this scrumptious spinach salad. It’s a winner. Other fruit can be substituted or added to the mix. If desired substitute Marcona almonds (sold at Trader Joe’s and Costco) for the toasted pecans.

Yield: 4 to 6 servings

Dressing:

2 1/2 tablespoons raspberry vinegar

3 tablespoons honey

1/2 teaspoon Dijon mustard

2 tablespoons minced shallots

Salt and freshly ground black pepper to taste

5 to 6 tablespoons extra-virgin olive oil

Salad:

1 (6- to 7-ounce) bag baby spinach

2 cups stemmed and sliced strawberries

1 cup blueberries

1/2 cup toasted pecans; see cook’s notes

4 ounces chilled goat cheese, crumbled over top of salad

Cook’s notes: To toast pecans place them in single layer on rimmed baking sheet. Place in middle of preheated 350-degree oven for 4 to 5 minutes, or until lightly browned. Cool.

1. Using a fork, stir vinegar, honey, mustard, shallots, salt and pepper together. Add oil in thin stream, stirring constantly.

2. Place spinach, fruit and pecans in large bowl. Stir dressing; add just enough dressing to lightly coat leaves. Toss. Divide between salad plates and top with crumbled goat cheese.

It’s no secret that I am crazy about kumquats. They are like an inside-out orange; the sweet part is on the outside and the sour part is the inside flesh. Although I’m not tempted to eat them out of hand as I would a peach, I love the perky-tart flavor they add when sliced and added to dishes. This simple sweet-sour-spicy sauce is divine spooned onto pork chops atop beds of baby spinach leaves.

Yield: 4 servings

1 tablespoon vegetable oil or canola oil

2 medium shallots, thinly sliced, or 1/4 red onion, thinly sliced

6 kumquats, washed, dried, thinly sliced crosswise, seeded

3 tablespoons sugar

2/3 cup water

1/3 cup dried cranberries or dried cherries

1/3 cup white wine vinegar

1/4 teaspoon dried red pepper flakes

4 pork chops

Salt and pepper to taste

Extra-virgin olive oil

1. Heat oil in medium skillet on medium-high heat. Add shallots (or red onion) and cook until starting to soften, about 4 minutes, stirring occasionally. Add kumquats, sugar, water, cranberries, vinegar, and red pepper flakes. Bring to simmer, stirring frequently until sugar dissolves and mixture thickens, simmering about 8 to 10 minutes.

2. Meanwhile, season pork chops with salt and pepper. Grill or broil chops until an instant-read thermometer registers 145 degrees in thickest part.

3. Place a small handful of baby spinach leaves on each plate. Place a cooked pork chop atop spinach. Generously spoon sauce over chops, letting some run onto spinach. Drizzle with a little extra-virgin olive oil.

The chefs at Cook’s Country magazine amplified the spinach and artichoke flavors in their from-scratch version of Spinach-Artichoke Dip. Instead of fibrous frozen spinach that is often used in other versions, they opted for sauteed fresh baby spinach.

To make ahead, at the end of Step 2, cool completely, and then wrap in plastic wrap and refrigerate for up to 2 days. When ready to serve, continue with Step 3, increasing baking time by 10 minutes.

Yield: Serves 10 to 12

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

11 ounces (about 11 cups) clean baby spinach, coarsely chopped

8 ounces cream cheese, softened

6 ounces Gouda cheese, shredded

3 ounces Parmesan cheese, grated

1 1/3 cups marinated artichoke hearts, chopped

1 cup mayonnaise

1/4 teaspoon ground pepper

1/8 teaspoon cayenne pepper

For serving: toasted baguette slices or sturdy crackers

1. Adjust oven rack to middle position an heat oven to 400 degrees. Heat oil in 12-inch deep skillet or Dutch oven over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding the next; cook until wilted and liquid has evaporated, about 4 minutes.

2. Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula.

3. Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve with toasted baguette slices or sturdy crackers such as Triscuits.

Source: Cook’s Country magazine

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com