spinach

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

Salt and black pepper

prosciutto

(10-ounce) box frozen chopped spinach, thawed

olive oil

Parmesan

chicken broth

lemon juice

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

butter

sun-dried tomatoes, sliced

cream

baby spinach

Breakfast Pizza with Sausage, Eggs, Spinach, and Cream recipe | Epicurious.com

(85 g) fresh mozzarella, pinched into small chunks

(220 g) shredded low-moisture mozzarella

garlic, chopped or very thinly sliced

(70 g) fresh sausage

(120 ml) heavy cream

salt

eggs

black pepper

chives

red pepper flakes

hard cheese

Cowboy Breakfast Casserole with Sausage and Spinach recipe | Epicurious.com

white sandwich bread

sausage

unsalted butter or nonstick vegetable cooking spray (for pan)

scallions, white and pale green and dark green parts separated, thinly sliced

spinach, thawed, squeezed dry

cheddar cheese, shredded (about 2 cups)

milk

full-fat Greek yogurt

mustard powder

nutmeg

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

dill

parsley

onion,

garlic cloves, finely chopped

turmeric

tsp. black pepper

kosher salt,

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

garlic,

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. 

Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt. 

With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea, spinach and egg curry

tsp cumin seeds

tsp black mustard seeds

tbsp medium curry powder,

garlic

ginger

tin chopped tomatoes

tin chickpeas,

milliliters/3½fl water

baby leaf spinach

salt and black pepper

tbsp chopped fresh coriander, to garnish

This Creamy Salmon Pasta recipe is a great way to show off what a "home chef" you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta with Spinach

Nonstick cooking spray

salmon 3/4 pound)

kosher salt, divided, plus more for pasta water

black pepper, divided

linguine

unsalted butter

garlic cloves,

heavy cream

dry white wine

lemon

box (5 ounces) baby spinach

capers

Lemon wedges, for garnish (optional)

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

https://mediavine-res.cloudinary.com/video/upload/fv6ln8f7yhcrrkyaej1r.mp4

This Creamy Salmon Pasta recipe is a great way to show off what a “home chef” you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta

A delicious summer pasta salad from Delish.com.

Tuscan Tortellini Salad

lb. fresh cheese tortellini

c. extra-virgin olive oil

tbsp. balsamic vinegar

tbsp. honey

kosher salt

c. chopped salami or prosciutto

c. baby spinach

c. oil-packed sun-dried tomatoes, chopped

c. Parmesan

Huge hit but I improvise depending on what I have on hand - sometimes leave out spinach &amp; we like it better, thick sliced dry-cured salami instead of prosciutto, sliced  green olives, cherry tomatoes as we don't like sun dried, artichoke hearts add an amazing flavour... Improvise the dressing too using this recipe as a base - flavoured balsamic (like fig or cherry) is amazing, dijon mustard adds a kick, flavoured salt to change up the taste, etc. Best part? Make a huge batch with those huge tortellini packages, double everything else &amp; it turns into three meals - tastes even BETTER as the flavours enhance a day or two later &amp; eat it very cold right out of the fridge. This one is a staple at our place.

I bring this to our Catholic Bisexual Senior Swingers Club meeting at the Dell Webb clubhouse in Huntley, Il every month.  It’s a big hit.

Very good, very easy! Will be making this again.  For me, I'll opt out if the honey in the dressing ONLY because I like a more savory dressing but this was fantastic the way it is.

I made this for supper on hot summer evening. It fit the bill perfectly. The dressing was good without overtaking the other flavors of the spinach and salami. Next time I may add some small chunks of peppers.  I will be making this again!

Made it tonight following the written recipe not the video but added in a can of sliced black olives. It was a hit! Will make this again.

This was super simple and delicious.  It's a keeper!

https://streaming.hearstdigitalstudios.com/delish/576d34e6e694aa3a7eb4318d/mp4/Tuscan_Tortellini_Salad_V3_1466774778_4000_hd_v3.mp4

Our Tuscan Tortellini Salad is tossed with an Italian mix of sundried tomatoes, spinach, Parmesan , and salami.

A hearty chickpea and spinach stew flavored with ginger and tomato.

Vegan Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew With Ginger) Recipe

tomatoes

extra-virgin olive oil (plus more for serving)

sweet or hot smoked paprika

spinach,

beans

bay leaves

soy sauce

Kosher salt

Sherry vinegar

Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.

Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.

Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.

Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.

This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach.

Tuscan Sheet Pan Gnocchi 

(8.5-ounce) jar oil-packed marinated sun-dried tomatoes

potato gnocchi

baby spinach (about 5 packed cups)

Parmesan cheese,

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Drain 1 (8.5-ounce) jar oil-packed marinated sun-dried tomatoes, then thinly slice the tomatoes. Place on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer. 

Roast, stirring halfway through, until the gnocchi are plump, 18 to 20 minutes total. Remove from the oven, scatter 5 ounces baby spinach (about 5 packed cups) over the gnocchi, and toss gently. Return to the oven and roast until the spinach is just wilted, 2 to 3 minutes more. Garnish with grated Parmesan cheese, if desired.

This One Pot Italian Sausage Pasta is a weeknight dinner dream! Made with sun-dried tomatoes, baby spinach, garlic, and Italian sausage, this family friendly dinner comes together in less than 30 minutes!

One Pot Italian Sausage Pasta

dry spaghetti noodles

Italian sausage, sliced

sun-dried tomatoes, chopped (dry, not packed in oil)

sea salt

water

baby spinach leaves

parmesan cheese

red chili pepper flakes (more to taste)

Cook sausage &amp; pasta: In a large pot over high heat, add spaghetti, sausage, sun dried tomatoes, garlic, olive oil, salt and water. Stir and bring to a boil uncovered, then reduce heat to medium high and cook for 10-11 minutes, stirring occasionally so the pasta doesn&#8217;t stick.

Add veggies &amp; cheese: Add spinach to the pot and continue to cook for about 3-4 minutes while stirring, until the spinach is completely wilted and almost all of the water has reduced from the pot. Remove from heat and add the parmesan cheese, ground black pepper and red pepper flakes, then mix. A thin sauce will form from the remaining pasta water and cheese. Serve with additional parm and red pepper flakes. Enjoy!

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta.

The Best Spinach Lasagna Recipe

For the Spinach:

butter, divided

shallot, finely minced (about 1/2 cup)

garlic, minced (about 2 tablespoons)

For the Ricotta:

ricotta cheese (see note)

Parmigiano-Reggiano cheese

For the White Sauce:

flour

(4 cups) whole milk

mozzarella cheese

Comté, Gruyère, or Emmenthaler cheese

For Assembly:

(enough sheets to make 12 layers) fresh lasagna noodles

For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue adding spinach a handful at a time until it is all in the pot. Cook, stirring frequently, until spinach expels its moisture and most of that moisture evaporates, leaving a dry bottom as you stir. Season to taste with salt and pepper.

Transfer spinach to a fine mesh strainer set over the sink and press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.

For the Ricotta: Transfer half of the ricotta, both eggs, the Parmesan, and the nutmeg to the bowl of a food processor. Season with salt and pepper. Process until completely smooth, about 1 minute.

Transfer mixture to a large bowl but do not wipe out food processor. Transfer spinach to food processor and pulse until finely chopped, 10 to 12 short pulses. Add spinach and remaining ricotta to the ricotta mixture and fold gently to combine.

For the White Sauce: Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium high. Cook, stirring butter and flour with a whisk until paled golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add 3/4 of mozzarella and Comté cheese. Whisk until smooth. Season to taste with salt and pepper.

To Assemble: Adjust oven rack to lower middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Add pasta sheets a few at a time and cook until barely tender, about 45 seconds. Transfer to a fine mesh strainer and run under cool water until well chilled. Transfer to a clean kitchen towel in a single layer. Continue until all pasta is par-cooked and dried.

Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Add a layer of noodles. Top with 1/12th of spinach mixture and 1/12th of remaining white sauce. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta.

Spread remaining spinach mixture evenly over the top. Sprinkle with remaining mozzarella and Comté cheese and drizzle with remaining white sauce. Spread into an even layer with a rubber spatula.

Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

One-Pan Orzo With Spinach and Feta

scallions,

garlic cloves, minced

baby spinach leaves (8 cups), coarsely chopped

low-sodium chicken or vegetable stock

orzo

feta (3 ounces),

frozen peas, thawed (optional)

dill,

Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.

Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

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