Search Results (2,128 found)
www.delish.com
Popeye was on to something: Spinach is tip-top nutritionally. It's high in vitamins C, E, and K, as well as beta-carotene, folate, riboflavin, and other antioxidants thought to fend off disease.
Popeye was on to something: Spinach is tip-top nutritionally. It's high in vitamins C, E, and K, as well as beta-carotene, folate, riboflavin, and other antioxidants thought to fend off disease.
www.allrecipes.com
Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck.
Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck.
cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
Ingredients:
lima beans, water, onion, garlic, bay leaf, sage, baby spinach, sherry vinegar, lemon juice, dijon mustard, olive oil, parsley, chives
www.allrecipes.com
Cauliflower stems and leaves make a hearty base for this creamy soup with spinach; top with Parmesan cheese and parsley for extra flavor.
Cauliflower stems and leaves make a hearty base for this creamy soup with spinach; top with Parmesan cheese and parsley for extra flavor.
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
www.chowhound.com
This can be breakfast, lunch or dinner. I use frozen corn but by all means use fresh if available, sweet red peppers and frozen spinach. I love fresh, but honestly...
This can be breakfast, lunch or dinner. I use frozen corn but by all means use fresh if available, sweet red peppers and frozen spinach. I love fresh, but honestly...
www.chowhound.com
Spicy with a milky creaminess, this robust stew came out of a craving for Indian food and a bunch of fresh organic produce from a local farm. A perfect meal for...
Spicy with a milky creaminess, this robust stew came out of a craving for Indian food and a bunch of fresh organic produce from a local farm. A perfect meal for...
Ingredients:
steak, spinach, chickpeas, onion, olive oil, garlic, curry powder, tamarind, cloves, cayenne pepper, nonfat yogurt, half and half
www.delish.com
Here's my healthy version of spaghetti with clams (spaghetti alle vongole).
Here's my healthy version of spaghetti with clams (spaghetti alle vongole).
Ingredients:
wheat, olive oil, littleneck clams, lemon, bay leaf, red pepper flakes, dry white wine, baby spinach, scallions
cooking.nytimes.com
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Ingredients:
wine vinegar, red onion, dates, butter, olive oil, pitas, almonds, sumac, chile, baby spinach, lemon juice
www.foodnetwork.com
Get Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe from Food Network
Get Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe from Food Network
Ingredients:
olive oil, beef, red pepper flakes, cremini mushrooms, cloves, baby spinach, tomatoes, pizza dough, wheat, mozzarella, egg
www.allrecipes.com
Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
Ingredients:
corn oil, chicken breast, garlic powder, mayonnaise, lime, ginger, milk, spinach, strawberries, almonds
cooking.nytimes.com
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake