Chinese Tomato Shrimp Soup. Enchiladas Vera Cruz. Spicy Gingered Asian Slaw with Salmon. No one needs to know these dishes began with a can of soup, a store-bought roast chicken, and deli cole slaw. With this book, cooks can discover the quick trick of pairing freshly prepared purchased items and pantry staples to produced such specialties. It is chock-full of more than 200 great spur-of-the-moment recipes for hors d'oeuvres, entrees, biscuits and breads, and desserts fashioned from
Colorful spinach and puckery goat cheese wrapped up in a sophisticated roll; these are as easy to eat as they are to make.
1/2 pound fresh baby spinach
2 (8-inch) spinach tortillas
1/4 cup prepared olive tapenade
6 ounces herbed goat cheese, crumbled into small pieces
1 small tomato, thinly sliced
Cook the spinach: Clean the spinach leaves, discarding their stems. Place the leaves in a colander, and rinse well with cool water. Place the spinach in a small saucepan, and cook, covered, over medium-high heat just until it is wilted, 2 to 3 minutes. Remove from the heat.
Assemble the wraps: Lay the tortillas on a flat work surface or plate, and spread them with the tapenade. Lay the cooked spinach leaves over the tapenade; then top with the goat cheese and tomato slices. Roll the tortillas up tightly, and place them, seam-side down, on serving plates. The wraps may be prepared up to 2 hours ahead of time and refrigerated. Serve the wraps at room temperature.
