This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings,...
Author: Katherine Sacks
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...
I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it...
Author: -Sylvie-
As part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks...
Author: justcallmetoni
Something yummy and different. The trick is to have the oil really hot before putting the spinach in and the spinach will not absorb a lot of oil. It is a good starter as it is light. THe oil should be...
Author: Girl from India
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.
Author: Melissa Clark
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts
I have a problem with my middle child eating vegetables. He seems to have an aversion to 'green'. This is one way to get him to eat his spinach and the whole family loves it, too.
Author: evelynathens
Make and share this Asian Sauteed Spinach recipe from Food.com.
Author: helowy
Author: Sandy Szwarc
Author: Marielle Ainsworth
I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish.
Author: just steffy
Make and share this Crock Pot Cheesy Spinach Casserole recipe from Food.com.
Author: Parsley
This is so easy to make. I've also used broccoli and am planning to try asparagus. I love this recipe-it's so quick!
Author: Kaarin
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
Author: Kay Chun
So addictive we've nick-named it green crack. I reverse-engineered from the one served at earl's, I think it tastes the same, what do you think?
Author: spiritussancto
Make and share this Spinach Salad with Blue Cheese and Bacon recipe from Food.com.
Author: evelynathens
From the issue of February 2007, Coup de Pouce. A very easy salad in 3 steps. The last one is very important.
Author: Boomette
Author: Susan H. Eastridge
I saw this recipe made on an Italian cooking show, it was all in Italian, but the recipe was so easy to follow I didn't need to know the language. You can use either fresh spinach, or frozen, but if you...
Author: Annie in Istanbul
Spinach is one of my favorite vegetables. When I found this in a food magazine (one of the free magazines you get here at the supermarket) I immediately had to try it.
Author: Chef Dudo
This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results
Author: MissPenny
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in...
Author: didyb
Author: Vanessa R. Anderson
Author: Bon Appétit Test Kitchen
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
Author: Bon Appétit Test Kitchen
Author: Liza Schoenfein
Author: Janet Fletcher
Author: Kemp Minifie
Author: Toni Cascio
Author: Tom Valenti
I found this in my mother's collection of recipe clippings, from the 1960's. The only change I made was to reduce the salt to one-half teaspoon. You could probably substitute frozen chopped spinach to...
Author: Divaconviva