When I make creamed spinach, I am transported back to a few special dinners at the quaint House of Prime Rib, an old San Francisco restaurant that has served the same menu since 1949. Dinner started with a simple lettuce salad with julienned beets made at the table served along with a warm crusty loaf...Read More

Here’s my version of a classic. The lemon juice brightens the dish considerably.  This cream sauce would also go brilliantly with peas. INGREDIENTS: 1 bunch of spinach, large stems removed and then washed thoroughly Butter (or grapeseed oil) as needed 2-3 shallots, peeled and finely diced, or ½ medium onion, peeled and finely diced 1...Read More