Type what you have

Ingredients

• ✓ baby spinach
• soba noodles
• vegetable oil
• sesame oil
• chicken thigh
• garlic
• crimini mushroom
• carrot

Instructions

1. 1 Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
2. 2 Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
3. 3 Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

By Snappycakes

Ingredients

• ✓ baby spinach
• red potato
• olive oil
• sweet onion
• pea pod
• bok choy
• bean sprout
• soy sauce
• ginger
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
2. 2 Heat oil in a large pan over medium heat. Add onion; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
3. 3 Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.

By SweetShuga

Ingredients

• ✓ baby spinach
• soy sauce
• water
• sugar
• chicken breast
• vegetable oil
• green onion
• garlic
• vegetable oil
• basil

Instructions

1. 1 Combine soy sauce, water, and sugar in a bowl.
2. 2 Marinate chicken in soy sauce mixture for 30 minutes.
3. 3 Heat 1 tablespoon oil in a large skillet or wok over medium heat.
4. 4 Cook and stir green onions in oil for 1 minute. Add garlic and cook and stir for 1 minute. Transfer to a small bowl.
5. 5 Pour 3 tablespoons oil into the skillet. Cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes.
6. 6 Add spinach leaves to chicken. Cover for 4 minutes stirring occasionally.
7. 7 Stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes.
8. 8 Stir in basil and cook until heated, 1 to 2 minutes. Serve!

By Myra Steinberg Levine

Ingredients

• ✓ baby spinach
• sushi rice
• medium-grain rice
• water
• peanut butter
• water
• soy sauce
• rice vinegar
• sugar
• garlic
• green onion
• red pepper flakes
• tofu

Instructions

1. 1 Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
2. 2 In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
3. 3 Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
4. 4 To serve, place spinach and tofu over white rice and smother in peanut sauce.

By ChristinaW

Ingredients

• ✓ baby spinach
• soy sauce
• mirin
• sesame oil
• garlic
• black pepper
• flank steak
• soy sauce
• honey
• sesame oil
• black pepper
• sweet potato noodle
• egg
• olive oil
• carrot
• onion

Instructions

1. 1 Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
2. 2 Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir well.
3. 3 Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
4. 4 Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
5. 5 Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. 6 Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; sauté until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

By A Day In the Kitchen

Ingredients

• ✓ baby spinach
• green onion
• bean sprout
• shrimp
• garlic
• ginger
• celery
• onion
• carrot
• canola oil
• black pepper
• brown sugar
• sesame oil
• soy sauce
• oyster sauce
• sherry
• chicken stock
• chow mein noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

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
• 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
• 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

Ingredients

• ✓ baby spinach
• ground beef
• salt
• black pepper
• onion
• garlic
• chicken broth
• red bell pepper
• couscous
• parsley
• soy sauce
• red pepper flakes

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add ground beef and season with salt and pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Add onions and cook until soft and translucent, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. 2 Deglaze pot with 1/4 cup chicken broth and allow to cook off, about 3 minutes. Stir in remaining 1 cup chicken broth, red pepper, pearl couscous, parsley, soy sauce, and red pepper flakes; stir until well combined.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in spinach. Stir, place the lid loosely on the pot, and leave for 5 minutes to allow couscous to absorb the remainder of the liquid. Taste and season with additional salt if desired.

By Bren

Ingredients

• ✓ baby spinach
• olive oil
• onion
• vegetable broth
• mushroom
• garlic
• italian seasoning
• red wine vinegar
• salt
• red pepper flakes
• brown lentil
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
3. 3 Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
4. 4 Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

By Soup Loving Nicole

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
• olive oil
• onion
• celery
• garlic
• tomato paste
• mustard powder
• salt
• white pepper
• vegetable broth
• sweet potato
• black bean
• plant-based ground beef
• nutritional yeast

Instructions

1. 1 Heat olive oil in a medium stockpot over medium-high heat. Add onion, celery, and garlic and saute until soft, about 5 minutes. Stir in tomato paste, mustard powder, salt, and pepper. Add vegetable broth and sweet potatoes and bring to a boil, uncovered. Cook, stirring occasionally, until potatoes are tender, about 6 minutes.
2. 2 Reduce heat to low and add black beans, vegan "ground beef," spinach, and nutritional yeast. Cook until spinach has softened and soup is heated through, about 10 minutes.

By Chef Mo

Ingredients

• ✓ baby spinach
• beer
• honey
• dijon mustard
• olive oil
• rosemary
• garlic powder
• salt
• black pepper
• chicken breast tenderloin
• pineapple
• pine nut
• mandarin orange
• poppy seed salad dressing

Instructions

1. 1 Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
2. 2 Preheat outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
4. 4 Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
5. 5 Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

By S-Zirl

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
• brown lentil
• olive oil
• onion
• carrot
• bay leaf
• vegetable broth
• buckwheat groat
• olive oil

Instructions

1. 1 Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
2. 2 Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and carrot; cook until soft, 3 to 5 minutes. Add lentils and bay leaves; stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.
3. 3 Reduce heat to a simmer; add buckwheat groats. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes. Add remaining 1 ½ cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
4. 4 Drizzle each serving with ½ tablespoon extra-virgin olive oil.

By Buckwheat Queen

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
• basil
• sun-dried tomato
• parmesan cheese
• cream cheese
• black pepper
• salt
• italian seasoning
• half and half
• penne pasta
• chicken broth
• garlic
• onion
• butter
• olive oil
• chicken tender
• pepper
• salt
• paprika

Instructions

1. 1 Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
3. 3 Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
5. 5 Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.

By lutzflcat

Ingredients

• ✓ baby spinach
• chicken breast
• cajun seasoning
• olive oil
• onion
• whole grain penne pasta
• water
• heavy cream
• basil pesto
• parmesan cheese

Instructions

1. 1 Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
3. 3 Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
6. 6 Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

By Melanie

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
• red lentil
• water
• tomato
• ginger
• thai chile
• turmeric
• cilantro
• ghee
• cumin seed
• sea salt

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