Shrimp and Avocado Salad Recipe by Ruth Paget

Shrimp-Avocado Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw spinach with stems removed 

-2 avocadoes, peeled and chopped 

-2 cups chopped shrimp without shells 

-vinegar and oil dressing 

Steps: 

1-Chop spinach coarsely and place in a large salad bowl. 

2-Place avocadoes and shrimp on top of spinach. 

3-Pour dressing over the salad and toss lightly. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Spinach Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Spinach Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Spinach wilts down to ¼ of its original size when it is sautéed, which makes this hors d’oeuvres a concentrated burst of flavor.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 peeled and chopped large onion

-1 pound washed spinach

-1 cup sour cream

-8 washed celery stalks with bottom cut off so stalks will lie flat on a plate

Steps:

1-Sauté onions in olive oil for 5 minutes in a soup pot.

2-Add damp spinach leaves to the soup pot.

3-Turn the leaves over high heat until they shrink down to ¼ of their original size.

4-Turn heat off.  Add sour cream to the spinach.  Insert an immersion blender and pulse till you have a rough mixture.

5-Fill the celery cavities with the spinach mixture.  Cut the celery into 2-inch segments and place on a tray for serving.

Serve with carrot juice.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie

Creamed Spinach Hors d'oeuvres Recipe Created by Ruth Paget

Creamed Spinach Hors d’oeuvres Recipe Created by Ruth Paget

A pound of spinach shrinks down to about ¼ of its original size when it is cooked.  It is packed with iron and is easy to blend with cream with an immersion blender.

Serves 4

Ingredients:

-1 pound fresh and washed spinach – a little water clinging to the leaves helps it to reduce when sautéed

-2 tablespoons olive oil

-3/4 cup heavy cream

-8 slices toast

Steps:

1-Sauté spinach leaves in olive oil until reduced to ¼ their original size.

2-Add ¾ cup cream to the spinach.

3-Insert immersion blender and purée to a smooth consistency.

4-Cover toast slices with creamy spinach.  Cut toast slices into fourths and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie

Spinach Soup Recipe Created by Ruth Paget

Spinach Soup Recipe Created by Ruth Paget

I love spinach soup served with sour cream mixed in – a calcium and iron combination.  I used quark when cooking in Germany, which is also very high in calcium.

You will need an immersion blender to make this spinach soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 pound spinach (sold previously cleaned in a bag)

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup sour cream

Steps:

1-Sauté the onions and garlic in olive oil in a soup pan for 5 minutes.

2-Add spinach to soup pan and turn to coast with the onion-olive oil mixture.  The spinach will reduce to 1/3 of its original size.

3-Add the chicken broth and water to the soup pot and bring soup to a boil.  Let boil for 15 minutes.

4-Remove soup from the heat and let cool.  Insert an immersion blender and purée the soup until it is smooth.  Stir in the sour cream and mix.

5-Ladle soup into individual bowls and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie