this is similar to saag paneer, which i love to eat in indian restaurants. from food and wine, this is very easy to prepare.
Author: chia2160
Author: Tori Ritchie
This is great as a party appetizer or a full meal. Tasty, full of flavor AND good for you. The crunchy crust is what I really like! You can play with the...
Author: ElizabethKnicely
Author: David Allen
In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.
Author: Katrina Scott
This classic dish combines pureed spinach with freshly made cheese in a mildly-spiced creamy sauce. This version includes a little bit of mustard greens...
Author: DrGaellon
Author: Stephen Gontram
A tasty starter for May. When buying the brie, buy one that is not too ripe. If it is quite soft put in the freezer for about 30 minutes before making...
Author: Sageca
Make and share this Curried Lentil and Spinach En Croute recipe from Food.com.
Author: PinkCherryBlossom
Make and share this Creamed Spinach With Roasted Cipollini Onions recipe from Food.com.
Author: Brookelynne26
Make and share this Spinach and Chickpea Pancakes recipe from Food.com.
Author: pattikay in L.A.
Author: Peter Gordon
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy,...
Author: Joy Wilson
Author: Evan Kleiman
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike...
Author: Mahdis Behzadi
This came from the 2004 edition of The Gourmet Cookbook, edited by Ruth Reichl. I microwaved the bacon twists, but I'll provide the recipe as written in...
Author: Sonata
Quick, easy, and delicious side dish. We take it to family dinners and everyone loves it, Even children gobble it up!! It has cheese, what more do you...
Author: SaphiraRose
I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.
Author: Aunt Cookie
I roasted a leg of lamb recently (with recipe #80983) and since I was the only one eating it, I had a bit leftover. I came across this recipe in a cookbook...
Author: flower7
Author: Chris Schlesinger
Author: Deborah Madison
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience...
Author: Deb Perelman
Submitted to Taste of Home by Jean Conway. I love this salad and make it often for lunch. Please note, the recipe is for one serving.
Author: LonghornMama
This is a yummy side dish and if you use fat free or low fat ingredients, it doesn't have to destroy your diet yet it still tastes good!. I call it damage...
Author: Normaone
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use...
Author: Katherine Sacks
A simple and delicious salad! Recipe by Melody Prettyman.I saw this being made on a healthy cooking show on TV.
Author: Sharon123
Make and share this Tortellini and Spinach Soup recipe from Food.com.
Author: Lvs2Cook
Bisquick Spinach Quiche recipe 4.2k
Author: Shirley Cheng
Make and share this 10 Minute Spinach and Artichoke Dip recipe from Food.com.
Author: Ashley_G
Make and share this Spinach and Ricotta Pillows recipe from Food.com.
Author: ImPat
Make and share this Spinach Bread Pudding recipe from Food.com.
Author: LMillerRN
from "the perfect pantry" - http://www.theperfectpantry.com/2010/03/lentils-recipe-barley-pilaf-with-mushrooms.html
Author: ellie3763
This is a different take on the usual spinach roll up appetizer. Very tasty. NOTE: Should your yogurt be loose or runny, drain for a couple of hours in...
Author: Mysterygirl
Make and share this Terrine De Saumon Aux Epinards recipe from Food.com.
Author: Alskann
Author: Maggie Ruggiero
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,...
Author: Chef Kate