2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →
2 pounds extra-small Yukon Gold potatoes 1 lemon, juiced and zested 1/3 cup olive oil 1 teaspoon sugar 5 ounces fresh baby spinach, well washed 2/3 cup flat-leaf parsley, leaves only and loosely packed 2/3 cup fresh dill, fronds only and loosely packed 3 shallots, peeled and thinly sliced Flaky salt and freshly ground black … Continue Reading →
From Tasteofhome.com 3 eggs, lightly beaten 1 cup dry breadcrumbs 3 green onions, chopped 1 tablespoon butter, melted 1 teaspoon Italian seasoning 1 garlic clove, minced 1/2 teaspoon minced fresh thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1 package (10 ounces) frozen creamed spinach 2 large … Continue Reading →
Recipe from Whole Foods. Mushrooms roasted in a simple oil-free pear balsamic dressing are delicious tossed with quinoa, spinach, green onions and almonds. Serve this dish warm, room temperature or cold as a side dish or the main event. Preheat oven to 475 degrees. To make pear dressing, put vinegar, mustard, pear and garlic in … Continue Reading →
2 tablespoons olive oil 1 pound red or white waxy potatoes, peeled and diced into 1/2 -inch pieces 1 medium leek, light green and white part only, finely chopped 1 small bunch baby spinach leaves 1 1/2 teaspoons finely chopped fresh thyme leaves 12 eggs Salt and freshly ground black pepper 2 tablespoons finely chopped … Continue Reading →
Look for bottled balsamic glaze in most specialty markets. To make a balsamic glaze, pour 1 bottle balsamic vinegar in saucepan and bring to a gentle boil, reduce heat simmer until contents reduced by half. Remove from heat, let cool and store in airtight container. Does not need refrigeration. Recipe from Chef Vera Ambrose. 10 … Continue Reading →
(Serves 4) PREP TIME: 30 minutes. TOTAL TIME: 30 minutes. When tomatoes and spinach aren’t in season, canned and frozen varieties are great alternatives — they’re packed fresh, are less expensive and can be easily kept on hand. 1 can (14.5 ounces) diced tomatoes in juice, drained 1/2 cup chopped fresh parsley 2 tablespoons olive … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 35 minutes. 2 tablespoons vegetable oil 12 ounces shiitake mushrooms (stems removed), caps thinly sliced 4 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced 1 tablespoon peeled and minced fresh ginger Coarse salt 2 cans (14.5 ounces each) reduced-sodium chicken broth 1/2 … Continue Reading →
From “Bake Until Bubbly” by Clifford A. Wright 4 tablespoons extra-virgin olive oil, divided use 10 ounces Swiss chard leaves, heavy stems removed, washed well and roughly chopped 1 pound spinach, heavy stems removed, washed well 1 (15-ounce) can chickpeas or garbanzo beans, drained 4 green onions, white and green parts, chopped 4 large garlic … Continue Reading →
2 cups couscous Cooking spray 1/2 cup sliced asparagus 2 cups water 1/2 tablespoon salt 1/2 cup lemon juice 2 tablespoons brown sugar 2 (4-ounce) boneless chicken breasts 1/2 cup red bell pepper, roasted, peeled and chopped 1 cup fresh chopped spinach leaves 1/4 cup part-skim shredded mozzarella cheese salt and pepper to taste 1/2 … Continue Reading →