Good Morning Everyone!

Mom and I went to the Farmer's Market early today and found some gorgeous spinach grown locally along with ripe red tomatoes and apples too! So we decided with our treasures to make a light and easy dinner for tonight.

The menu will be:

Spinach, Mushroom and Ricotta Pie
Fresh Spinach and Mozarella Salad
Fall Harvest Muffins

Happy Cooking! GinaSPINACH-RICOTTA PIE

bunch of fresh spinach, washed and chopped
1 c. sliced mushrooms
3 tblsp. olive oil
3 garlic cloves, minced
3 large eggs
3/4 cup parmesan cheese
2 cups ricotta cheese
1/2 leek, sliced (white part only)
8 oz. mozzarella, grated
dash oregano
salt and pepper to taste
dash nutmeg
1 pie shell
Heat oil in a skillet and saute leeks and mushrooms til golden. At the last minute, throw in the garlic and saute for 2 minutes more over medium heat. Throw in the spinach and stir well so all the flavors meld together. In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices. Pour into a pie shell and bake at 375 for 30-40 minutes or until set. Enjoy!!

Fresh Spinach, Tomatoes and Mozzarella Salad

1 c. Italian Salad dressing
1 T. fresh chopped garlic
1 T. balsamic vinegar
1 t. dried oregano
2 tomatoes, chopped
10 oz. mozzarella cheese, cubed
1/2 red onion, thinly sliced
1/2 10 oz. pkg. fresh spinach
salt and pepper to taste

Whisk together the salad dressing, vinegar and oregano in a large bowl. Mix in the tomatoes, cheese and onion slices. Let stand at room temp for 20 mts., add spinach and toss to coat well. Season with salt and pepper.Fall Harvest Muffins
makes 12 muffins

2 c. flour
1/3 c. sugar
1 T. baking powder
1 t. ground cinnamon
1/2 t. nutmeg
1/4 t. baking soda
1/4 t. apple pie spice
1 c. apple cider
1/3 c. canola oil
1/4 c. maple syrup
1 large egg, beaten
1 t. vanilla
1 Rome Apple, peeled, cored and chopped
1 c. golden raisins
1 c. coarsely chopped pecans
Preheat oven to 400. Line 12 muffin tins with paper. Combine all the dry ingred. in large bowl.
Whisk all the wet ingred. in another bowl, add to the dry and only mix til just combined. Fold inthe fruits, nuts and divide batter into tins. Bake til browned about 28 minutes. Cool and serve with cream cheese or butter.