Skip to content

Type what you have

Cook with

spinach ×
Buttery Lemon Spinach
Lunch

Buttery Lemon Spinach

4.2

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Asian-Inspired Spinach Salad
Lunch

Asian-Inspired Spinach Salad

3.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
  2. 2 Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

By BLONDIEGIRLL69

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

Oceans of Fun Bento
Lunch

Oceans of Fun Bento

Prep
10 min
Cook
15 min
Total
28 min

Instructions

  1. 1 Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
  2. 2 Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
  3. 3 Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
  4. 4 Assemble bento box with ramen noodle mixture and octopus hot dog.

By Soup Loving Nicole

Turkey, Cranberry, and Spinach Roll-Ups
Lunch

Turkey, Cranberry, and Spinach Roll-Ups

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Spread 1/4 of the cream cheese onto the middle of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto cream cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of wrap. Spread 1/4 cup spinach atop turkey.
  2. 2 Tightly roll wrap around fillings into a cylinder; cut into about twenty 1 1/4-inch slices; arrange on a serving platter.

By Kelly B

Quinoa Lunch for One
Lunch

Quinoa Lunch for One

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
  2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
  3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

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

Crumbly Gorgonzola Strawberry Quinoa Salad
Lunch

Crumbly Gorgonzola Strawberry Quinoa Salad

4.3

Prep
Cook
Total

Instructions

  1. 1 Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
  2. 2 To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

By BelGioioso Cheese

Nicole's Balsamic Beet and Fresh Spinach Salad
Lunch

Nicole's Balsamic Beet and Fresh Spinach Salad

4.2

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Spinach and Strawberry Salad with Feta Cheese
Lunch

Spinach and Strawberry Salad with Feta Cheese

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
  2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Shelly's Super Salad
Lunch

Shelly's Super Salad

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely 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 In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
  3. 3 Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

By mplauche

Curried Spinach Soup
Lunch

Curried Spinach Soup

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. 2 Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  3. 3 Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  4. 4 Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

By NATDTAT

Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Ramen Bento Box
Lunch

Ramen Bento Box

Prep
5 min
Cook
5 min
Total
13 min

Instructions

  1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
  2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
  3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
  4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Bushala (Swiss Chard Soup)
Lunch

Bushala (Swiss Chard Soup)

2.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
  2. 2 Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

By Traci-in-Cali

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

Cindy's Tuna, Spinach, and Bacon Quiche
Lunch

Cindy's Tuna, Spinach, and Bacon Quiche

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. Fold in spinach, tuna, bacon, and Swiss cheese until evenly mixed. Pour into pie shell.
  3. 3 Bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

By MS_KITTI

Spinach Salad with Poppy Seed Dressing
Lunch

Spinach Salad with Poppy Seed Dressing

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside.
  2. 2 Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates.
  3. 3 Drizzle with poppy seed dressing to serve.

By Siobhan

Boar's Head Bold® Madrasala® Tandoori Sandwich
Lunch Indian

Boar's Head Bold® Madrasala® Tandoori Sandwich

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the naan onto a clean, flat work surface. On one side of the naan bread, place the spinach, Madrasala® Curry Chicken, and red onion. Spread the fig spread on the opposite side of the naan, add the Manchego cheese, and close the sandwich. Slice in half, if desired, and serve.

By Boar's Head

Make-Ahead Turkey Tea Sandwiches
Lunch

Make-Ahead Turkey Tea Sandwiches

5.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
  2. 2 Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
  3. 3 When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

By Nikki