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Baby spinach is topped with a colorful array of fruit in this easy salad.
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Cubes of paneer simmer in a smooth spinach puree, fragrant with cumin seeds, ground coriander, ground turmeric, and curry powder.
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This dish would work as a low-carb alternative to traditional potato latkes This blend yields 15 to 16 latkes The addition of nigella seeds adds a nutty, addictive, flavor
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Get Farfalle with Pignole, Prosciutto, and Spinach Recipe from Food Network
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Serve with toasted baguette slices or crudités. Or use as a condiment for curries, steaks, or roast chicken.
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Get Vegetarian Tortilla Casserole Recipe from Food Network
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The name says it all! Fresh asparagus is simmered with garlic and light cream, and served atop linguine pasta. Serve with shredded cheese, if desired.
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
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Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network