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Raghavan's Palak Masoor Dal (Red Lentils with Spinach)
Dinner Indian

Raghavan's Palak Masoor Dal (Red Lentils with Spinach)

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
  2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
  3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
  4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
  5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
  6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Palak Paneer (Curried Spinach)
Dinner Indian

Palak Paneer (Curried Spinach)

5.0

Prep
20 min
Cook
44 min
Total
64 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
  2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
  3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
  4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

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

Cheesy Chorizo Frittata

Cheesy Chorizo Frittata

4.7

Prep
20 min
Cook
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.
  2. 2 Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
  3. 3 Bake 25 minutes or until knife inserted in center comes out clean.

By Kraft

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap
Lunch

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  2. 2 While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
  3. 3 Heat tortilla in a microwave until soft and pliable, about 15 seconds.
  4. 4 Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

By FrackFamily5 CACT

Spinach and Orzo Salad
Lunch

Spinach and Orzo Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Cheesy Spinach Ramen Frittata

Cheesy Spinach Ramen Frittata

3.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a 10-inch ovenproof skillet (with lid) over medium heat. Cook green onions, stirring occasionally, until softened, about 2 minutes. Add 1 package spinach and 2 tablespoons water and cook, covered, until wilted, about 1 minute. Stir spinach with tongs, then add remaining package spinach and remaining tablespoon water. Cook, covered, stirring once or twice, until tender, about 2 minutes. Remove skillet from heat.
  3. 3 Meanwhile, bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Toss noodles with spinach mixture in skillet and spread mixture evenly over bottom of pan.
  4. 4 Blend eggs, spreadable cheese, and salt in a blender until smooth. Pour egg mixture evenly over spinach mixture. Stir spinach mixture gently with a fork to allow egg mixture to flow underneath. Sprinkle top with Parmesan cheese.
  5. 5 Transfer skillet to oven and bake until puffed slightly and a toothpick inserted in center comes out clean, about 35 minutes. Cut into 4 wedges and serve from skillet.

By Kempstr

Grilled Swordfish Salad
Dinner

Grilled Swordfish Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  2. 2 Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
  3. 3 Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
  4. 4 Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

By paul r

The Best Spinach Salad Ever
Lunch

The Best Spinach Salad Ever

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread nuts onto a baking sheet.
  3. 3 Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
  4. 4 Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
  5. 5 Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.

By Autumn

Fresh Spinach Madeline
Side Dish

Fresh Spinach Madeline

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
  4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
  5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Sugar Snap Pea and Blueberry Salad
Dinner

Sugar Snap Pea and Blueberry Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Individual Spinach-Ricotta Puff Pastry Quiches

Individual Spinach-Ricotta Puff Pastry Quiches

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
  3. 3 Bake in the preheated oven for 5 minutes.
  4. 4 Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
  5. 5 Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

By thedailygourmet

Best Ever Creamy Soup

Best Ever Creamy Soup

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
  2. 2 Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

By AMEHNEY

Air-Fried Greek Yogurt Frittata

Air-Fried Greek Yogurt Frittata

5.0

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
  2. 2 Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
  3. 3 Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
  4. 4 Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
  5. 5 Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
  6. 6 Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.

By Buckwheat Queen

Citrus and Cinnamon Spinach Salad
Lunch

Citrus and Cinnamon Spinach Salad

4.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  2. 2 Whisk vegetable oil into dressing mixture slowly.
  3. 3 Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

By Lindsay

Easy Weeknight Lentil Soup
Dinner

Easy Weeknight Lentil Soup

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

By Paula

Balsamic-Garlic Spinach and Mushrooms
Dinner

Balsamic-Garlic Spinach and Mushrooms

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
  2. 2 Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

By Brian Genest