Skip to content

Type what you have

Cook with

baby spinach ×
Baby Spinach Omelet
Breakfast American

Baby Spinach Omelet

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese.
  3. 3 Season with onion powder, nutmeg, salt, and pepper.
  4. 4 Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes.
  5. 5 Flip with a spatula, and continue cooking, 2 to 3 minutes.
  6. 6 Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness. Serve warm and enjoy!

By HOLLYJUNE

Harvest Breakfast Pitas
Breakfast

Harvest Breakfast Pitas

3.5

Prep
20 min
Cook
61 min
Total
81 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
  3. 3 Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
  4. 4 Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
  5. 5 Fill pita breads with scrambled eggs and baked vegetables.

By Stevanda

Green Shakshuka
Breakfast Middle Eastern

Green Shakshuka

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
  2. 2 Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
  3. 3 Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
  4. 4 Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
  5. 5 To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

By Jonathan Charbz

Spinach Salad with Peaches and Pecans
Lunch American

Spinach Salad with Peaches and Pecans

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange pecans on a baking sheet in a single layer.
  3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
  4. 4 Slice peaches into bite-sized segments.
  5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Amazing Cucumber Basil Salad
Salad American

Amazing Cucumber Basil Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Process spinach and basil in a food processor until finely chopped.
  2. 2 Toss together spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper in a large bowl with an airtight lid. Cover the bowl and refrigerate salad, 8 hours to overnight.

By RainbowJewels

Summer Strawberry Salad
Salad American

Summer Strawberry Salad

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
  3. 3 Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

By Janna

Chicken, Sweet Potato and Spinach Soup
Dinner American

Chicken, Sweet Potato and Spinach Soup

4.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Cook sweet potato in chicken stock in a stockpot over high heat until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and black pepper.

By tellinglaurel

Greek Flank Steak
Dinner American

Greek Flank Steak

5.0

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
  2. 2 Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
  3. 3 Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
  4. 4 Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
  5. 5 Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By DREW10UGA

Sauteed Red Cabbage with Mushrooms and Spinach
Dinner American

Sauteed Red Cabbage with Mushrooms and Spinach

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
  2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Blood Orange, Blueberry, and Feta Salad
Dinner American

Blood Orange, Blueberry, and Feta Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
  2. 2 Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

By lutzflcat

Pan Fried Spinach
Side Dish American

Pan Fried Spinach

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
  2. 2 Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

By Rusty5

Fall Salad with Maple-Balsamic Dressing
Lunch American

Fall Salad with Maple-Balsamic Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl; toss well.
  2. 2 Combine balsamic vinegar, maple syrup, and mustard in a blender; blend on medium speed until well mixed. With blender running; pour in olive oil in a steady stream. Blend until dressing is smooth and emulsified (where oil and vinegar are no longer separated). Season with salt and black pepper; blend to incorporate. Drizzle over salad; serve immediately.

By Amber Tynan

Quinoa and Spinach Pilaf
Dinner American

Quinoa and Spinach Pilaf

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
  2. 2 Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
  3. 3 Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.

By Jahangir Khan

Sauteed Spinach and Mushrooms
Dinner American

Sauteed Spinach and Mushrooms

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
  2. 2 Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
  3. 3 Sprinkle with Parmesan cheese to serve.

By Marilyn

Beet Greens and Baby Spinach with Red Kidney Beans
Dinner American

Beet Greens and Baby Spinach with Red Kidney Beans

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
  2. 2 Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

By truckersmom

Southwest-Style Egg Rolls
Appetizer American

Southwest-Style Egg Rolls

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  2. 2 Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  3. 3 In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

By MASTR9BALL

Spinach Watermelon-Mint Salad
Lunch American

Spinach Watermelon-Mint Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
  2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Spicy Hot Pepper Salmon
Dinner American

Spicy Hot Pepper Salmon

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
  2. 2 Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside.
  3. 3 Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly.
  4. 4 Place salmon fillets on top of spinach in the baking dish and top with tomato mixture.
  5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.

By KYenkin

Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Lunch American

Everyone's Favorite Spinach Salad with Poppy Seed Dressing

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
  2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP

Pesto Chicken Penne Casserole
Dinner American

Pesto Chicken Penne Casserole

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. 3 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
  4. 4 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

By Lindalou