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Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!
www.delish.com
Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
www.chowhound.com
Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a fast, easy salad that will make good use of that leftover chicken in the fridge It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer’s weekend lunch.
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Use a packaged stock if you dont have the real thing.
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Scallops and spinach sauteed in lemon juice and olive oil; served over pasta.
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Eggs, breakfast sausage, milk, spinach, Cheddar cheese, and oregano are all you need to make this recipe for a delicious breakfast casserole.
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Get Spinach-Orzo Salad with Shrimp Recipe from Food Network
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Get Warm Spinach and Artichoke Dip Recipe from Food Network