[flhiker]

AND YOU CAN START WITH:
Spinach Dip
INGREDIENTS:
10oz. chopped spinach
1 cup minced onion
2 cloves garlic, minced
1 cup minced red bell pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon ground cumin
1/2 teaspoon

DIRECTIONS:
1.Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.

You can also try this:

Spinach-Pork Stuffed Shells
INGREDIENTS:
6 uncooked jumbo pasta shells
1/4 pound ground pork
4 cups water
3 cups torn fresh spinach
1 egg, lightly beaten
3 tablespoons shredded Parmesan
cheese, divided
2 tablespoons heavy whipping cream
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

1 cup meatless spaghetti sauce
DIRECTIONS:
1.Cook pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Add spinach; boil for 1-2 minutes or until wilted. Drain and squeeze dry; chop the spinach.2.In a bowl, combine the pork, spinach, egg, 1 tablespoon Parmesan cheese, cream, garlic, salt, nutmeg and pepper.3.Drain shells; stuff with the pork mixture. Spread 1/4 cup spaghetti sauce in an ungreased 1-qt. baking dish. Place stuffed shells in dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400 degrees F for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through.