This is a play on the traditional spinach salad; it can be served as a starter or offered alongside roast chicken, pork or duck. The addition of pineapple lends sweetness and body. Baby arugula leaves would work well instead of spinach. Recipe from Stephanie Witt Sedgwick. 5 tablespoons extra-virgin olive oil 1/2 cup finely chopped … Continue Reading →
(Little Turnovers of Candied Spinach, Almonds and Citron) Makes 50 turnovers. The filling and pastry can each be made 1 day ahead. Cover both and refrigerate. The pastries are best eaten within a few days of baking. Store them in a sealed tin. They also freeze well. Rid them of any sogginess after defrosting by … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 15 minutes. Choose part-skim ricotta instead of regular; it has comparable creaminess, with fewer calories and less fat. Whole-wheat pitas are fiber-rich and tasty. 4 mini whole-wheat pitas (3-inch), split 1/2 cup part-skim ricotta cheese 1/2 teaspoon dried oregano 1 garlic clove, pushed through a garlic press … Continue Reading →
3 pounds fresh spinach, trimmed of stems and thoroughly washed About 3 quarts boiling water 2 to 3 tablespoons extra-virgin olive oil 2 large cloves garlic, thinly sliced 2 fresh medium-hot to hot chiles (1 hot banana or red jalapeno pepper), seeded and finely chopped Salt and freshly ground black pepper 2 medium-sized ripe tomatoes, … Continue Reading →
Adapted from Gourmet. 3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed 5 tablespoons unsalted butter, divided, plus additional for greasing pan 3/4 cup finely chopped onion (1 small) 3 garlic cloves, minced 1 1/2 teaspoons salt 3/4 teaspoon black pepper Rounded 1/4 teaspoon freshly grated nutmeg 1 cup heavy … Continue Reading →