Pulp Kitchen Spinach

And so the dog wars continue. Last night the breed of choice was Bulldog and by the time I arrived home, Rooster was in deep conversation with the Bulldog rescue agency. Phone call terminated, he pulled a chair up to where I was sprawled on the couch, and asked me to mute a very important show about supernatural sleuths. “Belulah is seven years old and beautiful,” he said. I reminded him that Bulldogs are the kind of dogs with lower teeth protruding out of their mouths. “She has allergies,” he said. “We’ll be giving her an antihistamine every day. The lady said you just poke the pill into a spoonful of hummus.”

Dream on, kid. We already have enough troubles when it comes to garbanzo beans in the digestive system.

“PULP KITCHEN SPINACH CONTEST”

The Rules: Submit recipes featuring Spinach. These can be appetizers, entrees, side dishes, etc - anything that incorporates this nutritious vegetable Recipes will be judged on creativity (30%), taste (40%), and practicality (30%)

The Prize: The grand prize winner will receive an 18" round Chinese Chopping Block from John Boos & Company.

The Entry: Green Goddess Wraps

10 ounces frozen spinach, defrosted
3 tablespoons sour cream
1 tablespoon minced scallions
1 teaspoon dried tarragon
1 tablespoon fresh lime juice
¼ teaspoon salt
1/8 teaspoon black pepper
8 ounces hummus
4 ounces feta cheese
4 spinach wraps
salt and freshly ground pepper to taste

Using cheesecloth or a colander, press excess liquid from defrosted spinach. In a mixing bowl, mix together the drained spinach, sour cream, minced scallions, dried tarragon, lime juice, salt and pepper until blended. Stir in the hummus. Spread the spinach mixture thickly and evenly over each tortilla, leaving about a 1-inch border on all sides. Scatter the feta evenly over each tortilla, still leaving a border. Roll up like a pinwheel. Halve, and serve.