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This vegan Japanese spinach salad is a fresh and quick substitute for an Asian seaweed salad with similar umami flavors of soy and sesame.
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Fresh spinach is wilted with a warm sesame oil dressing and topped with toasted almonds and pan-fried onions for a flavorful warm salad.
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Using an Instant Pot® speeds up this easy spinach and crab dip, the perfect paleo- and keto-friendly appetizer!
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This rich, delightful, hot spinach-artichoke dip is the perfect accompaniment for watching a game or as an elegant appetizer.
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Lasagna with chicken, ricotta and spinach is baked with Alfredo sauce and mozzarella cheese.
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
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This creamy cheesy au gratin potato dish has an added spinach and caramelized onion goodness.
cooking.nytimes.com
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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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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An easy vegan recipe for Indian chickpea curry with spinach. You will need onion, ginger, tomatoes, cilantro, cumin, coriander, and paprika.