Ingredients

• 1 (10-oz) package frozen creamed spinach
• ½ medium yellow onion, finely chopped
• 2 ½ cups water
• ¾ cup yellow cornmeal
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup Parmesan cheese

Prep

• Microwave spinach on HIGH 2-3 minutes to thaw.
• Chop onion (½ cup).

Steps

1. Combine in a microwave-safe dish: water, cornmeal, onions, salt, and pepper until blended. Cover and microwave on HIGH 4-5 minutes.
2. Stir in spinach; microwave 4-5 more minutes or until thickened.
3. Stir in cheese and serve.

Ingredients

• ½ cup pitted kalamata olives, coarsely chopped
• ½ cup canned artichoke hearts, coarsely chopped
• 1 cup grape tomatoes, halved
• Zest and juice of 1 orange
• Cooking spray
• 12 slices Bakery artisan bread (8 oz)
• ½ teaspoon kosher salt, divided
• ½ teaspoon pepper, divided
• ¼ cup canola oil
• 2 tablespoons raspberry balsamic vinegar
• ½ cup crumbled gorgonzola cheese

Prep

• Preheat oven to 375°F.
• Chop olives and artichokes; slice tomatoes.
• Zest/grate orange peel, no white (1 teaspoon), and squeeze orange for juice (2 tablespoons); place in medium bowl.

Steps

1. Coat both sides of bread with spray and place on baking sheet; season with ¼ teaspoon salt and ¼ teaspoon pepper. Bake 7-8 minutes or until toasted. Remove from oven; let stand 2 minutes to cool.
2. Add to orange juice and zest: vinegar and remaining ¼ teaspoon each salt and pepper. Whisk in oil.
3. Stir in tomatoes, olives, and artichokes. Divide evenly over bread; sprinkle with cheese. Serve.