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Chef John's Simple Spinach Toasts
Lunch American

Chef John's Simple Spinach Toasts

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Brush lighter sides of toast with olive oil; place onto the prepared baking sheet, oiled-sides-down.
  3. 3 Spoon creamed spinach on toast slices, spreading all the way to the edges; sprinkle with Parmigiano-Reggiano cheese.
  4. 4 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is lightly browned, about 2 minutes more.

By John Mitzewich

Rhubarb Spinach Salad
Lunch American

Rhubarb Spinach Salad

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Arrange the spinach leaves on a platter.
  2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Roasted Red Pepper Panini
Lunch American

Roasted Red Pepper Panini

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.
  2. 2 Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  3. 3 To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.

By Country Crock

Spicy Baked Tofu and Spinach Wrap
Lunch American

Spicy Baked Tofu and Spinach Wrap

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
  3. 3 Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
  4. 4 Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
  5. 5 Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
  6. 6 Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

By Jessica Shiotelis

Smoked Salmon French Toast Sandwich
Lunch American

Smoked Salmon French Toast Sandwich

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
  2. 2 Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
  3. 3 Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
  4. 4 Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

By Weezer

Wilted Spinach Salad
Lunch American

Wilted Spinach Salad

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  4. 4 Toss spinach and green onions together in a large bowl.
  5. 5 Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.
  6. 6 Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.

By CHPBD

Easy and Awesome Spinach Salad
Lunch American

Easy and Awesome Spinach Salad

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
  2. 2 Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
  3. 3 In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

By Lady Scrapalot

Strawberry Summer Salad
Lunch American

Strawberry Summer Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
  2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Spinach and Mushroom Salad
Lunch American

Spinach and Mushroom Salad

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.
  3. 3 Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.
  4. 4 Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.
  5. 5 Top salad with mushrooms and bacon; garnish with egg.

By MONIQUET

Turkey Sausage Barley Soup
Lunch American

Turkey Sausage Barley Soup

3.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
  2. 2 Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

By Juli Carvi

Spinach Salad II
Lunch American

Spinach Salad II

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 3 In a large bowl, combine the eggs, bacon, spinach and onion.
  4. 4 In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

By Dee J

Spinach Beet Soup
Lunch American

Spinach Beet Soup

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain, reserving some of the water.
  2. 2 Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth.
  3. 3 Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.

By Suja

Heirloom Tomato Soup
Lunch American

Heirloom Tomato Soup

3.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
  2. 2 Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
  3. 3 Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
  4. 4 Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
  5. 5 Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
  6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
  8. 8 Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

By Brandy Kozloski

Tiffin on the Greens
Lunch American

Tiffin on the Greens

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Layer ham and spinach on sandwich round.
  2. 2 Toss salad greens and dressing together in a small bowl until well combined.
  3. 3 Combine cream cheese, sour cream, white sugar, and vanilla in a small bowl; add grapes and toss until evenly coated. Sprinkle pecans and brown sugar on top; toss to combine.
  4. 4 Place sandwich, green salad, and grape salad in the tiffin (bento) box compartments.

By bdweld

Pumpkin Spinach Toddler Muffins
Lunch American

Pumpkin Spinach Toddler Muffins

4.6

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
  3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Spinach and Mango Salad
Lunch American

Spinach and Mango Salad

4.2

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  3. 3 In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
  4. 4 In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

By Gillian McLennan

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
Lunch American

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
  2. 2 In a bowl, mix mayonnaise, lime juice, ginger and milk.
  3. 3 Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

By JPMJ

Fried Tofu Lentil Bites
Lunch American

Fried Tofu Lentil Bites

4.0

Prep
20 min
Cook
4 min
Total
144 min

Instructions

  1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
  2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
  3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Savory Shrimp Salad Dip
Lunch American

Savory Shrimp Salad Dip

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
  2. 2 Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

By MountainMK

Jamie's Cranberry Spinach Salad
Lunch American

Jamie's Cranberry Spinach Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
  2. 2 Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
  3. 3 Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

By Jamie Hensley

Harvest Salad
Lunch American

Harvest Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.
  3. 3 Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.
  4. 4 Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.

By Allrecipes Member

Spring Greens Borscht
Lunch American

Spring Greens Borscht

4.1

Prep
45 min
Cook
20 min
Total
185 min

Instructions

  1. 1 Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
  2. 2 Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
  3. 3 Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

By crainny

Skinny Crustless Spinach Quiche
Lunch American

Skinny Crustless Spinach Quiche

5.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Heat butter in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot pan until onion is tender, about 7 minutes. Add spinach to the onion mixture and cook over low heat until spinach is limp and most of the water has evaporated, 5 to 7 minutes.
  3. 3 Place egg whites into a bowl and add milk; whisk together. Add 1/2 cup Cheddar cheese and feta cheese. Stir in spinach mixture until thoroughly mixed. Season with salt and pepper. Pour mixture into the prepared baking dish.
  4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and sprinkle remaining Cheddar cheese over quiche. Return to the oven and continue to bake until center is set, about 40 minutes.

By Oryon65