Author: Charleen Borger
Author: Mary McCartney
Spinach, blueberries, and blue cheese in a raspberry vinegar dressing may sound like a strange combination but give it a try.
Author: Charlotte J
This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully.
Author: Irmgard
This recipe was passed along to me from my mom. Super tasty vegetarian dish! Enjoy! Recipe update: June 17 -- special thanks to those who noticed and reported the directions were messed up.
Author: sexymommalucas
This recipe is an adaptation of Argentine Spinach Pie from the More with Less Cookbook. The original recipe is made with swiss cheese and no corn, but I love corn and spinach together, so I added it in...
Author: pattikay in L.A.
These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d'oeuvre can be prepared a day ahead and baked just before serving. The...
Author: NcMysteryShopper
Does everything have to be authentic? This filling would also make a nice panini or flatbread sandwich.
Author: threeovens
This is from the new recipes from Moosewood Cookbook. I have not tried this, but am posting it to a request. I do not know how long to prepare, just guessed.
Author: nancyal
My Nana makes great a Spanakopita, but refuses to show me how to make it because I don't visit enough. It has taken me years of practice but now my father thinks mine is better than his mother's--don't...
Author: Catherine Robson
According to the Black Swan Winery, in Australian cuisine, seafood is a constant. Here, the saffron adds a bit of drama to this delicately sweet salmon, while the crunch of chopped nuts contrasts marvelously...
Author: Chef Kate
Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious...
Author: evelynathens
I got this recipe at a company picnic in the Colorado Rockies years ago. I was impressed by the fact that it was a "make ahead" recipe, that it would last days in the refrigerator and was so light and...
Author: kaslerma
You can use lettuce instead of spinach in this. You can use cooked carrots in this instead of raw if desired.
Author: Nyteglori
Mild flavors, packed with nutrition and fiber! I serve this as a side dish to salmon filets or roasted chicken.
Author: Susiecat too
Make and share this Spinach-Cheese Triangles recipe from Food.com.
Author: tomsawyer
Make and share this Crustless Spinach Quiche recipe from Food.com.
Author: KelBel
A must Try! This spinach dish is SO good! Got it out of the Houston Chronicle food section, tried it, and my family fell in love with it. My 3 yr. old grandson ate 3 helpings. Best of all it's really easy...
Author: jackdenton
A tasty (rather sweet) chowder from award winning Quebec Chef Anne Desjardins! Garnish with fresh goat cheese and virgin olive oil croutons.
Author: CountryLady
Make and share this Spinach Salad With Bacon and Cashews recipe from Food.com.
Author: PalatablePastime
The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks,...
Author: SmHerndon
I think this is the perfect side dish to something like my Pork Chop Melts (#70596). It is very impressive when you bring it bubbling to the table.
Author: Sackville
Author: Evan Kleiman
Make and share this Aubergine (Eggplant) and Spinach Terrine recipe from Food.com.
Author: That is Dr House to
Adapted by from Delia. Made tonight and even my spinach hating father tried some. I used shop bought bechamel sauce instead of the sauce recipe and it worked fine.
Author: mortarandpestle
Make and share this Spinach and Prosciutto Rolls recipe from Food.com.
Author: Kim127
Serve these mashed potatoes as a delicious side dish. You can serve it with a roast, with poultry, with a steak even with fish! ;) This dish is tasty enough to eat alone with a green salad! This is a perfect...
Author: Manami
The other night I wanted pasta and beans, but not like a soup. I looked through some recipes and nothing was quite what I wanted -- so I threw this together, and it rocked! You can vary the herbs according...
Author: Spice Princess
Make and share this Cream of Spinach and Courgette Soup recipe from Food.com.
Author: PinkCherryBlossom
Author: Isabella DeFazio
A meatless main course or delicious side. Or cut in smaller slices as an appetizer. Uses humble, button mushrooms. Looks tricky, but is very simple once you have the veggies sliced. Depending on your cheese,...
Author: dianegrapegrower
This is from Food Network, and it is a dip, but I think of it almost as a fondue. It was runnier than I expected. The flavor was good, but I encourage you to spice it up to you taste!
Author: Barenakedchef
This is a Bon Appetit recipe for rich creamy smokey Chorizo and Bean Stew that tastes like something from a Spanish restaurant. Great with crusty bread to sop up the wonderful juices from the bottom of...
Author: mandabears
This recipe is rich and creamy and your family will want more... imagine that, wanting more spinach! :) I believe I originally got this recipe from Sunset magazine.
Author: Julesong
This recipe is inspired by a workmate who makes this all the time to use up her leftover spinach. We tried it and it's really good - it even got my picky other half to eat spinach because the flavour was...
Author: Wendy-Bob
A recipe from Chatelaine Magazine: Wedges of golden peaches and slivers of Italian prosciutto liven up this summery salad. It's great as an appetizer or side dish.
Author: Lambkyns
This is a variation of a creamed spinach casserole. It is great as a side for a holiday turkey, ham or beef.
Author: Parsley
Make and share this Spinach Pancakes Finnish recipe from Food.com.
Author: Dienia B.
From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments...
Author: COOKGIRl
From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.
Author: Prose