Tomate assadado recheado com pesto de espinafres



8 tomates maduros
2 colheres de sopa de tomilho
2 colheres de sopa de azeite
sal e pimenta
1 ½ chavena de couscous
1 ½ chavena de caldo de legumes (ou galinha)
pesto de espinafres
60g de espinafres bebe, picados
1/4 chavena de amêndoas, torradas
1/3 chavena de parmesão ralado
1 dente de alho
2 colheres de sopa de sumo de limão
1 colher de chá de raspa de limao
½ chavena de azeite
sal e pimenta

Aqueça o forno a 200º. Começe por fazer o pesto de espinafres, num robot coloque os espinafres, amêndoas, parmesão, alho, sumo e raspa de limão, sal e pimenta. Bata e vá adicionando o azeite até obter a consistência desejada. Prove e ajuste o tempero com sal e pimenta se nessecário. Reserve.

Faça 2 cortes (forma cruz) no topo de cada tomate. Coloque num prato de ir ao forno e regue com o zeite. Polvilhe com o tomilho, sal e pimenta. Leve ao forno e asse por 20 minutos. Adicione o couscous e regue com o caldo. Tape com papel de aluminio e volte a colocar no forno por 10 minutos. Retire do forno e passe um garfo pelo couscous para o soltar. Sirva com colheradas do pesto por cima e polvilhe com extra queijo parmesão se desejar.

Fritata de espinafres com tomate caramelizado


2 colheres de sopa de azeite
2 dentes de alho esmagados
250g de tomates cereja, cortados ao meio
½ malagueta, opcional
6 ovos
½ chavena de natas frescas
1/3 chavena de parmesão ralado
100 de espinafres bebe

½ chávena de manjericão

Aqueca o azeite numa frigideira em lume médio alto. Junte o alho e malagueta (se usar) e deixe cozinhar por 1 minuto. Junte os tomates e deixe cozinhar até comecarem a dourar e caramelizar. Retire do lume e deixe arrefecer.

Numa tigela grande coloque os ovos, natas, parmesão e manjericão, bata bem com um garfo. Tempere a gosto com sal e pimenta.

Aqueça o forno a 180º. Unte um prato de forno (6cm de profundidade) ou uma forma de bolos.

Disponha os espinafres na base da forma. Regue por cima com a mistura de ovos. Cubra com os tomates caramelizados. Leve ao forno por 20 minutos ou até estar cozinhado a gosto.

Espinafres com cogumelos shitake em molho de coco



    • 1 tablespoon olive oil
    • 1 lb. spinach (or mix of baby greens)
    • 1 cup full fat coconut milk
    • 1/2 teaspoon dijon mustard
    • 1 tablespoon corn starch
    • 1 shallot, chopped
    • 1 clove of garlic, minced
    • 4 oz. shiitake mushrooms
    • 2 teaspoons lemon juice
    • salt, pepper
for the fried shallots:
  • 3 shallots, thinly sliced
  • 1 teaspoon corn starch
  • 1/2 cup canola oil for frying
  • salt


  1. In a large skillet heat 1/2 tablespoon olive oil, add the spinach, a few pinches of salt, and cook until just wilted. (you may have to let some cook down before you can fit more into the pan, or add & remove it in batches – just don’t overcook it). Turn of the heat, and place spinach in a colander to drain.
  2. Once it’s cool to the touch, press out as much liquid as you can. And then press out some more. Don’t skip this step or you will have watery creamed spinach.
  3. In a separate smaller skillet, heat your fry oil. Toss shallots together with the cornstarch until they’re fully coated. Test fry a shallot, making sure your oil is at the right temp (they should become golden brown in about 30 seconds). Fry the rest in batches, drain on paper towels and sprinkle with a few pinches of salt. Set aside.
  4. Whisk coconut milk, dijon mustard, a pinch of salt, and corn starch. Set aside.
  5. Wipe out the skillet you used for the spinach and heat 1/2 tablespoon more oil. Add the chopped shallot, mushrooms, garlic, pinches of salt and pepper, and cook for a few minutes until soft. Squeeze lemon into the pan, give it a stir, and turn heat to low. Add half the coconut milk mixture and stir.
  6. Add the spinach back to the pan. Pour in the rest of the coconut milk mixture and stir just until the spinach and coconut milk are warmed through. (you want to cook the spinach as little as possible so it doesn’t lose it’s vibrant green color and become mushy). Remove from heat and pour into a serving platter.
  7. Top with shallots just as you’re ready to serve so they stay crispy.

Macarrão com molho de tomate cherry, espinafres e gorgonzola


  • 4 ounces uncooked ziti
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 6 tablespoons half-and-half
  • 3 tablespoons Gorgonzola cheese, crumbled
  • 1 cup fresh spinach
  1.   Cook pasta according to package directions, omitting salt and fat; drain.
  2.  Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Ovos cozidos com espinafre, ricotta, alho- francês e pimenta

1 tsp olive oil
1 clove garlic
a sprig fresh thyme, leaves removed from the stem
1/4 a leek (1/4 an onion)
1/2 a chargrilled pepper (or just 1/2 a pepper)
2 eggs
1 tbsp ricotta
1 tbsp milk
2 large handfuls of spinach
salt and pepper

Preheat the broiler in your oven, place the rack in the top third of the oven.

Peel and mince the garlic clove, and finely slice the leek into rounds. Fry over a medium heat with the olive oil and thyme in a small skillet until the leek is softened. Slice up the pepper into small squares, and add to the skillet. Add the spinach too, and heat on a low flame until wilted.

Stir together the milk and ricotta, pour into the middle of the skillet (see notes), crack in the two eggs. Season generously with salt and pepper. Place under the broiler for a few minutes just until the whites have cooked.