Posts Tagged ‘Spinach’

Breakfast Sausage, Mushroom, and Spinach Strata {Lactose-Free}

Thursday, November 20th, 2014

Breakfast Sausage, Mushroom, and Spinach Strata {Lactose-Free}

This is my go-recipe when I want to get extra veggies involved in breakfast (or brunch or brinner, for that matter). (more…)

BLT Pasta Salad {And a Few Other Pasta Salad Recipe Ideas}

Thursday, May 22nd, 2014

BLT Pasta Salad with White Beans

Out of all my childhood memories, I remember summer vacation most vividly…those memories seem to be brighter, louder, and definitely more full of delicious smells and tastes. (more…)

Lentil Soup with Spinach and Mini Chicken Meatballs {Gluten-Free}

Wednesday, April 2nd, 2014

Lentil Soup with Spinach and Mini Chicken Meatballs

Sometimes spring is obvious (like when temps go from 35 degrees to 55 degrees overnight and melt three feet of snow), and sometimes it isn’t quite so obvious (like when temps raise just a degree or two over the span of an entire month).

And then there are times when spring needs a little coaxing…like when it snows two feet in the span of two days at the end of March/beginning of April.


Healthy Shamrock Shake {Mint-Flavored Smoothie}

Friday, March 15th, 2013


I’ve never had a real Shamrock Shake, and by “real” I mean one from McDonald’s. Even though my shake is a knock-off, I’m guessing it has more real ingredients than the McDonald’s version…

A lover of all things mint, I decided to re-do the Shamrock Shake into a breakfast-worthy meal that’s perfect for St. Patrick’s Day, or any day you want a sweet but healthy start. (more…)

Breakfast Tostada {With Spinach + Hummus}

Monday, February 25th, 2013


So, about bananas. I’ve been buying them like crazy because Mike’s on one of his breakfast kicks (remember his orange phase?). Lately he’s been eating a banana a day for breakfast, but until about a week ago he refused to touch a banana that had a single brown spot on it. Even just the slightest hint of a brown spot and he wasn’t having it. (more…)

Spinach-Mozzarella Grilled Cheese

Friday, April 27th, 2012

Spinach-Mozzarella Grilled Cheese

With all the amazing looking grilled cheese recipes that have been floating around the internet recently you probably know that April is National Grilled Cheese month.

I had no idea that such a thing existed until the lovely Jo-Lynne (of Musings of a Housewife) asked me if I wanted to create a grilled cheese recipe in honor of the occasion. (Of course I said yes. :) ) (more…)

Guest Post — Alyssa of Everyday Maven {And Quinoa Spanakopita}

Thursday, April 5th, 2012

Today I am excited to share a guest post by another fabulous blogger, Alyssa from Everyday Maven!  She is a master at creating beautiful healthy meals that leave you nourished and satisfied.  I always leave her blog hungry for something healthy.  Thank you so much for your lovely post, Alyssa! (more…)

Spinach, Ricotta, & Portobello Gratins

Friday, January 13th, 2012

I had a couple of beautiful portobellos in my fridge and I was going to make them into giant stuffed mushrooms…but, there are a million recipes out there for stuffed mushrooms and you probably don’t need another.  (Plus I was in the mood for something a little different!)  I thought the mushrooms would also make the perfect base for individual gratins so I decided to do that instead. (more…)

Spinach & Bulgur Wheat Stuffed Red Peppers {Vegan}

Friday, December 9th, 2011

To everyone who took the time to read my last post, comment on it, send me an email, or message me on Facebook – thank you!  I was so nervous about publishing that post, but I can see that it was worth it.  Your kind thoughts, comments, and gestures mean the world to me.  XO, Faith

Moving on to some food…  ;)

About a month ago Mike asked me if I secretly became a vegetarian.  I had to laugh because I know what he’s talking about…but no, really I haven’t (I almost wish I could, but sometimes I just crave a good burger, you know?  Or roast chicken…mmm…).  But on a daily (or even weekly) basis, I do seem to be eating less and less meat.  (And that says a lot because I was never a huge meat eater to begin with; I could never just sit down and polish off a steak in one sitting…a couple bites and now we’re talking though.) (more…)

Welsh Rabbit (With Spinach & Poached Egg) & An Announcement

Tuesday, February 9th, 2010

I usually spend Saturday afternoons with my 6-year-old niece.  I take her to the library and then out for a coffee (hot cocoa for her ;) ) and occasionally shopping, and we both have a blast.  She’s so cute, whenever I see her she tells me how many days are left until next Saturday (what she calls our “girls’ day out”).  A couple weeks ago we were at the library (she was playing Miss Spider and I was thumbing through a stack of old cookbooks), when I happened upon a recipe for Welsh Rabbit (also known as Welsh Rarebit).  I’ve heard of Welsh Rabbit before, but I never actually knew exactly what it was.  (I always just assumed it was rabbit stew or something, and since I was not thrilled at the idea of eating bunny I never explored the recipe any further.)  After reading the recipe I was surprised to find that it didn’t include rabbit (or meat of any kind, for that matter) and that it looked absolutely delicious.  Welsh Rabbit is basically fondue on toast. 


As part of Foodbuzz’s Tastemaker program, I recently received a coupon for a free carton of Eggland’s Best eggs.  This was nice because Mike and I always buy this brand of eggs (we’ve been exclusively buying this brand for about 2 years now…I would never recommend a product to anyone that I couldn’t personally stand behind).  Compared with other eggs, Eggland’s Best eggs have more vitamins (such as D, B12, and A), less saturated fat, and more Omega 3s.  Honestly though, the reason why Mike and I buy these eggs is because we think they taste much fresher (and there’s nothing worse than the taste – or smell – of eggs that aren’t quite up to par with freshness).


Anyway, as soon as I read the Welsh Rabbit recipe I knew I wanted to make my own variation of it.  I immediately thought of adding a poached egg so the runny yolk could mix with the cheese sauce; I also added a bed of sautéed spinach on top of the toast to help sop up the cheese sauce and yolk (and also to help round out the dish into a meal).  This dish was so good I can’t believe I had written it off just based on the name!  That just goes to show, you can’t judge a recipe by its name.  (Or on its looks…this dish is pretty messy looking, but it’s just as delicious as it is messy!)

img_5860-smallWelsh Rabbit (With Spinach & Poached Egg)


(Yield:  4 servings)


4 large (or 8 small) slices hearty bread, toasted

10 oz frozen spinach

4 eggs, poached

1 TB olive oil

1 1/2 TB all-purpose flour

3/4 c low-fat milk

4 oz sharp white Cheddar, shredded

1/2 tsp each Dijon mustard and Worcestershire sauce

Salt and pepper

Paprika (optional, to garnish)


Thaw the spinach, then put it in a clean kitchen towel and wring it out to remove moisture.  Transfer the spinach to a large skillet, season it with a dash of salt and pepper, and cook it over medium-low heat just to warm it throughout (stirring frequently).


In a small saucepan, heat the olive oil on medium-low heat; whisk in the flour and let it cook 1-2 minutes, then whisk in the milk.  Add the Dijon and Worcestershire sauce and bring the mixture up to a simmer.  Let it simmer for about 10 seconds, then turn off the heat and whisk in the cheese.  Season to taste with salt and pepper.


Prepare the poached eggs.


Divide the spinach on top of the four pieces of toast and pour the cheese sauce on top of the spinach.  Place an egg on top of each.  Garnish with paprika (if desired) and a little black pepper.


Onto my announcement.  Mike and I are going on vacation to Florida!  My mom is turning 50 this year and my whole family is going there to celebrate.  I’ll be back in about 10 days with a lot to share!  ;)

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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