Type what you have

Ingredients

• ✓ baby spinach
• olive oil
• shallot
• kosher salt
• black pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

By motherteresa

Ingredients

• ✓ baby spinach
• sweet potato
• chicken stock
• chicken
• garlic
• salt
• black pepper

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

Ingredients

• ✓ baby spinach
• flank steak
• butcher's twine
• salt
• black pepper
• feta cheese
• kalamata olive
• bacon

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

Ingredients

• ✓ baby spinach
• cooking spray
• red cabbage
• cremini mushroom
• salt
• black pepper
• sage
• green onion

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

Ingredients

• ✓ baby spinach
• arugula
• blood orange
• blueberry
• walnut
• feta cheese
• olive oil
• lemon
• shallot
• dijon mustard
• pepper

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

Ingredients

• ✓ baby spinach
• butter
• onion
• garlic
• quinoa
• water
• lemon zest
• salt
• black pepper

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

Ingredients

• ✓ baby spinach
• olive oil
• onion
• portabello mushroom
• garlic
• tomato
• salt
• black pepper
• parmesan cheese

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

Ingredients

• ✓ baby spinach
• kidney bean
• olive oil
• onion
• garlic
• beet green
• beet stem
• imitation bacon bits
• red wine vinegar
• salt

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

Ingredients

• ✓ baby spinach
• cooking spray
• lemon juice
• lime juice
• chipotle powder
• tomato
• green chile pepper
• red onion
• jalapeno pepper
• habanero pepper
• black olive
• salmon fillet

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

Ingredients

• ✓ baby spinach
• bread crumb
• parmesan cheese
• olive oil
• penne pasta
• chicken
• cheese blend
• tomato
• alfredo sauce
• pesto sauce
• milk

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

Ingredients

• ✓ baby spinach
• gluten free rotini
• olive oil
• onion
• pea
• heavy cream
• salt
• black pepper
• cheddar cheese
• tuna
• oil
• gluten free bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent, about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.
3. 3 Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.
4. 4 Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
5. 5 Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.
6. 6 Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.

By Barilla

Ingredients

• ✓ baby spinach
• lemon
• honey
• salmon fillet
• black pepper
• corn oil
• red onion
• garlic
• white wine
• crushed red pepper
• salt
• pine nut

Instructions

1. 1 Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

By Mazola

Ingredients

• ✓ baby spinach
• ricotta cheese
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• egg
• onion
• parsley
• garlic
• black pepper
• alfredo pasta sauce
• lasagna noodle
• lobster meat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.
3. 3 Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.
4. 4 Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.
5. 5 Let stand for 10 minutes before serving.

By Shelak

Ingredients

• ✓ baby spinach
• swiss cheese
• egg
• mushroom
• bacon
• almond
• olive oil
• shallot
• garlic
• white wine vinegar
• dijon mustard
• honey
• bacon
• salt
• pepper

Instructions

1. 1 Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, and almonds.
2. 2 Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.
3. 3 Pour hot dressing over spinach and toss to coat.

By brightlightz

Ingredients

• ✓ baby spinach
• fettuccini pasta
• bacon
• garlic
• panko bread crumb
• bay scallop
• italian seasoning
• salt
• black pepper
• white wine
• heavy cream
• parmesan cheese
• sun-dried tomato
• microgreen

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
3. 3 Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
4. 4 Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
5. 5 Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
6. 6 Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
7. 7 Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ baby spinach
• olive oil
• balsamic vinegar
• mustard
• salt
• black pepper
• salmon filet
• salt
• pepper
• red bell pepper
• mushroom
• strawberry
• pecan
• bacon

Instructions

1. 1 Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
2. 2 Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
3. 3 Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
4. 4 Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
6. 6 Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
7. 7 Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

By Bibi

Ingredients

• ✓ baby spinach
• pineapple juice
• orange juice
• olive oil
• salt
• pepper
• shrimp
• olive oil
• salt
• pepper
• mango
• macadamia nut
• banana chip
• goat cheese
• coconut

Instructions

1. 1 Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
2. 2 Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
3. 3 To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

By MISSYLYNMITZ

Ingredients

• ✓ baby spinach
• olive oil
• cider vinegar
• honey
• sugar
• poppy seed
• salt
• mustard
• onion
• salad dressing
• teriyaki sauce
• chicken breast
• romaine lettuce
• strawberry
• avocado
• pecan

Instructions

1. 1 Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.
2. 2 Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.
6. 6 Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.
7. 7 Toss salad with dressing and pecans just before serving.

By Sherri

Ingredients

• ✓ baby spinach
• olive oil
• garlic
• chicken breast
• salt
• black pepper
• olive oil
• garlic
• green bell pepper
• red bell pepper
• yellow bell pepper
• red onion
• asparagus
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
2. 2 Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
3. 3 Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

By MellyBelly

Ingredients

• ✓ baby spinach
• angel hair pasta
• butter
• green onion
• garlic
• shrimp
• white wine
• cornstarch
• heavy cream
• lime juice
• creole seasoning
• sugar
• salt
• black pepper
• carrot
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
3. 3 Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
4. 4 Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

By Laurie Fontaine Bennett

Ingredients

• ✓ baby spinach
• salad dressing
• red pepper flakes
• onion powder
• paprika
• chicken breast
• spaghetti squash
• olive oil
• salt
• black pepper
• garlic
• tomato
• light cream
• parmesan cheese
• cream cheese
• mozzarella cheese

Instructions

1. 1 Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.
2. 2 When ready to cook, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.
4. 4 Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.
5. 5 Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.
6. 6 While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.
7. 7 Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.
8. 8 Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).
9. 9 Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.
10. 10 Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.

By Mariah Ruane

Ingredients

• ✓ baby spinach
• cooking spray
• ground turkey
• bread crumb
• onion
• ketchup
• egg
• salt
• garlic powder
• onion powder
• mozzarella cheese
• ketchup
• worcestershire sauce
• mustard
• brown sugar
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
2. 2 Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
3. 3 Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven for 35 minutes.
5. 5 In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
6. 6 Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

By Tammy Doerr

Ingredients

• ✓ baby spinach
• parmesan cheese
• bay leaf
• basil
• chicken stock
• italian seasoning
• tomato
• red wine
• garlic
• black pepper
• salt
• red pepper flake
• shallot
• baby bella mushroom
• olive oil
• gnocchi
• hot sausage

Instructions

1. 1 Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
2. 2 While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
4. 4 Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
5. 5 Slice sausage links and add to the pan. Simmer soup for 5 minutes.
6. 6 Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.

By Florida Nomad

Ingredients

• ✓ baby spinach
• water
• mozzarella-style vegan cheese
• lasagna noodle
• red pepper flakes
• black pepper
• salt
• oregano
• basil
• parsley
• garlic
• firm tofu
• tomato
• tomato
• mushroom
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
3. 3 Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
4. 4 Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
5. 5 Bake in preheated oven until pasta is fully cooked, about 40 minutes.

By chocoholic1

Ingredients

• ✓ baby spinach
• parmesan cheese
• parsley
• walnut
• water
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

By Shan

Ingredients

• ✓ baby spinach
• olive oil
• swordfish steak
• mango
• cherry tomato
• kumquat
• olive oil
• balsamic vinegar

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

Ingredients

• ✓ baby spinach
• sugar snap pea
• arugula
• blueberry
• vegetable oil
• blueberry
• white balsamic vinegar
• honey
• almond

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

Ingredients

• ✓ baby spinach
• water
• brown lentil
• onion
• celery
• carrot
• garlic
• salt
• onion powder
• black pepper
• liquid aminos

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

Ingredients

• ✓ baby spinach
• olive oil
• balsamic vinegar
• lemon zest
• lemon
• garlic
• baby bella mushroom
• butter
• salt
• black pepper

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

Ingredients

• ✓ baby spinach
• turkey
• soy sauce
• rice
• salt
• chicken broth
• water
• green onion
• sesame oil
• sesame seed

Instructions

1. 1 Combine turkey and soy sauce in small bowl.
2. 2 Prepare rice as directed on package, using 2 cups chicken broth and 1 cup water.
3. 3 Stir spinach, green onions, and remaining 1 1/2 teaspoons soy sauce into rice, along with remaining 1 cup of broth. Add turkey and soy sauce mixture; stir gently to combine.
4. 4 Divide rice mixture among 6 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.

By Uncle Ben's