Type what you have

Ingredients

• ✓ spinach
• olive oil
• lemon juice
• asparagus
• parmesan cheese
• almond

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
3. 3 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
4. 4 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.

By Heather Hedstrom

Ingredients

• ✓ spinach
• strawberry
• vegetable oil
• white sugar
• white wine vinegar
• sesame seed
• poppy seed
• paprika

Instructions

1. 1 Toss spinach and strawberries together in a large bowl.
2. 2 Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.

By JerJer

Ingredients

• ✓ spinach
• strawberry
• gorgonzola cheese
• pecan
• balsamic vinegar
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady

Ingredients

• ✓ spinach
• olive oil
• white balsamic vinegar
• kosher salt
• arugula
• red onion
• grape tomato
• feta cheese
• watermelon

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Ingredients

• ✓ spinach
• bacon
• curry powder
• red wine vinegar
• dijon mustard
• vegetable oil
• salt
• pepper
• mushroom

Instructions

1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Ingredients

• ✓ spinach
• white sugar
• olive oil
• white vinegar
• sesame seed
• poppy seed
• onion
• paprika
• worcestershire sauce
• strawberry
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
4. 4 Pour dressing over salad; toss to coat.
5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Ingredients

• ✓ spinach
• water
• quinoa
• cherry tomato
• cucumber
• red onion
• lime juice
• cumin
• salt
• pepper
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Ingredients

• ✓ spinach
• pine nut
• cherry tomato
• chicken
• avocado
• corn kernel
• goat cheese
• white wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Ingredients

• ✓ spinach
• farfalle pasta
• feta cheese
• basil
• tomato
• red onion
• black olive
• salad dressing
• garlic
• lemon
• garlic salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Ingredients

• ✓ spinach
• water
• quinoa
• orange juice
• white wine vinegar
• orange zest
• salt
• curry powder
• black pepper
• olive oil
• cherry
• goat cheese
• walnut

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
3. 3 Line up 5 pint jars in an assembly line fashion.
4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ spinach
• olive oil
• onion
• brown lentil
• garlic
• mint
• salt
• lemon juice

Instructions

1. 1 Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
2. 2 Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

By MissGleasonSanchezApostolides

Ingredients

• ✓ spinach
• salt
• onion
• salt
• olive oil
• sumac
• pine nut
• lemon juice
• black pepper
• butter
• phyllo dough

Instructions

1. 1 Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
2. 2 In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
3. 3 Melt butter in a small saucepan over low heat, and set aside.
4. 4 Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
5. 5 Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
6. 6 To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
7. 7 Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

By Lucy Mirabella Nino

Ingredients

• ✓ spinach
• cabbage
• celery rib
• dill
• cilantro
• banana pepper
• yogurt
• all-purpose flour
• lemon
• salt

Instructions

1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Ingredients

• ✓ spinach
• ground beef
• onion
• tomato
• garlic
• red pepper flakes
• cumin
• chili powder
• mint
• garam masala
• chickpea
• fettuccine
• sour cream

Instructions

1. 1 Brown ground beef in a skillet over medium heat; remove beef with a slotted spoon to a large pot, reserving drippings in the skillet. Cook and stir onion in reserved drippings until golden brown; remove with a slotted spoon and add to beef in the pot. Stir tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into beef mixture; simmer over low heat for 3 to 6 hours.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well; stir pasta into the chili along with sour cream. Serve hot.

By Bonnie C

Ingredients

• ✓ spinach
• white sugar
• yeast
• water
• salt
• olive oil
• whole wheat flour
• onion
• lemon juice
• garlic
• basil
• mint
• garlic salt

Instructions

1. 1 In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
2. 2 Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
3. 3 Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
4. 4 Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

By MissChefBaker

Ingredients

• ✓ spinach
• bulgur wheat
• water
• parsley
• tomato
• yellow bell pepper
• onion
• garlic
• cannellini bean
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne

Ingredients

• ✓ spinach
• water
• butter-flavored shortening
• salt
• sugar
• bread flour
• yeast
• olive oil
• butter
• onion
• salt
• garlic
• parmesan cheese
• olive oil

Instructions

1. 1 Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
2. 2 Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
3. 3 Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
4. 4 Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
5. 5 Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.

By MattOlay V-H

Ingredients

• ✓ spinach
• canola oil
• yellow onion
• turmeric
• chuck roast
• green onion
• flat-leaf parsley
• cilantro
• chive
• fenugreek leaf
• water
• salt
• black pepper
• lemon
• persian lime
• red kidney bean

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

By marybakes

Ingredients

• ✓ spinach
• olive oil
• onion
• garlic
• lamb shank
• water
• turmeric
• black pepper
• carrot
• green lentil
• rice
• parsley
• cilantro
• salt
• lemon

Instructions

1. 1 Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
2. 2 Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
3. 3 Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
4. 4 Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5. 5 Season with salt and additional black pepper as needed. Add lemon juice just before serving.

By Shadi HasanzadeNemati

Ingredients

• ✓ spinach
• water
• yeast
• all-purpose flour
• milk powder
• sugar
• olive oil
• baking powder
• salt
• olive oil
• onion
• salt
• black pepper
• lemon
• sesame seed
• egg

Instructions

1. 1 Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
2. 2 Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
3. 3 While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By chanty475

Ingredients

• ✓ spinach
• greek yogurt
• black pepper
• salt
• flour
• linguine pasta
• lentil
• mint
• cilantro
• parsley
• scallion
• vegetable stock
• turmeric
• garlic
• yellow onion
• mint
• red onion
• olive oil
• kidney bean
• chickpea

Instructions

1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

Ingredients

• ✓ spinach
• turkey
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S

Ingredients

• ✓ spinach
• corned beef
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

By Goddess

Ingredients

• ✓ spinach
• garlic
• butter
• lemon juice

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

Ingredients

• ✓ spinach
• sour cream
• onion soup mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix spinach, sour cream, and soup mix together in a bowl until well combined. Spoon mixture into the prepared casserole dish and sprinkle Cheddar over top.
3. 3 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes.

By Sue

Ingredients

• ✓ spinach
• basil pesto
• chicken breast
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix spinach and pesto together in a bowl. Spread 1/2 of the mixture into the bottom of a glass baking dish and place chicken on top. Spread remaining spinach mixture over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and sprinkle Parmesan cheese over chicken. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DRAGONNKITTEN

Ingredients

• ✓ spinach
• banana
• pineapple
• almond milk

Instructions

1. 1 Place all ingredients into blender and blend on high until smooth.

By Almond Breeze

Ingredients

• ✓ spinach
• cream cheese
• seasoning salt
• bread crumb

Instructions

1. 1 Thaw spinach and squeeze out water. Soften cream cheese.
2. 2 In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
3. 3 Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

By Barbara

Ingredients

• ✓ spinach
• pear
• lemon
• almondmilk

Instructions

1. 1 Place all ingredients into blender and blend on high until smooth.

By Almond Breeze

Ingredients

• ✓ spinach
• ground turkey breast
• goat cheese

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
3. 3 Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

By NWITOVER