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Entries tagged with 'spinach'

Tropical Paradise Green Smoothie

Serious Eats Carolyn Cope 1 comment

The balanced and decidedly tropical flavors of this friendly green smoothie are just the ticket to a relaxed state of mind. More

Spinach and Red Shen Choy in Garlicky Broth

Serious Eats Shao Z. Post a comment

Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply in a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table. More

Hominy and Spinach in Tomato-Garlic Broth From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Bryan Terry's hominy and spinach soup in his new cookbook, Afro-Vegan, melds ingredients from Nigeria and North America. More

One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms

Serious Eats Yasmin Fahr 3 comments

Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy, one-pot pasta dish. A perfect choice for a weeknight dinner, this recipe comes together in less than 30 minutes and makes minimal mess as the action occurs in a single pan. More

Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)

Serious Eats Sydney Oland Post a comment

Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic. More

Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream

Serious Eats J. Kenji López-Alt 12 comments

Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream. More

Easy Pressure Cooker Chicken and Chickpea Masala

Serious Eats J. Kenji López-Alt 63 comments

With the help of a pressure cooker, you can heave tender, gently spiced chicken that tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. Chickpeas and spinach make this a complete meal. More

Green Grapefruit Ginger Juice

Serious Eats Carolyn Cope 2 comments

This juice is simple, crisp, and refreshing. Though bright green and full of spinachy goodness, it tastes mostly like a lightly gingery grapefruit juice. More

Potato, Spinach, and Goat Cheese Quiche

Serious Eats Sydney Oland Post a comment

This quiche is a filling meal, studded with soft potatoes and tart goat cheese that will keep you satisfied but wont have you retiring to the couch to recover. More

Grilled Spinach and Mushroom-Stuffed Beef Tenderloin

Serious Eats Joshua Bousel 2 comments

Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat. More

Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots

Serious Eats Suzanne Lehrer 1 comment

Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt. More

Seared Scallops With Indian Spinach

Serious Eats Nick Kindelsperger Post a comment

Think of this recipe as part Indian and part classic steakhouse. At the base is a fairly traditional Indian spinach recipe, like one for saag paneer—just, you know, without the paneer. On top are sautéed scallops that are buttery but still supple, with a slight sweetness. More

Creamed Spinach With Citrus Kosho From 'Maximum Flavor'

Serious Eats Kate Williams 3 comments

Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic. More

Gateway Green Smoothie

Serious Eats Carolyn Cope 3 comments

If you're new to—or slightly suspicious of—green smoothies, this recipe is the place to start. It's easy to like and every bit as friendly as befits someone from the tropics. More

Spicy Thai Tofu With Spinach, Basil, and Peanuts From 'Everyday Thai Cooking'

Serious Eats Kate Williams Post a comment

This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice. More

Potato, Chorizo, and Spinach Tacos

Serious Eats Nick Kindelsperger 2 comments

These tacos are distinguished by bits of browned chorizo, which adds both spice and depth. A sprinkling of salty, crumbly cheese and a squeeze of lime helps open up the flavors. More

Breakfast Tacos with Eggs, Spinach, and Bacon

Serious Eats J. Kenji López-Alt 3 comments

Soft-scrambled eggs and garlicky spinach are tucked into a tortilla with salsa and crispy bacon bits. More

Swiss Chard and Spinach Ravioli Nudi in Simple Tomato Sauce from 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 5 comments

Ravioli nudi are not the first thing that comes to mind when I think of Italian pasta-like dishes. But the small cheesy dumplings, essentially ravioli without the pasta, are a perfect vehicle for enjoying Italian vegetables. The nudi in Domenica Marchetti's new cookbook, The Glorious Vegetables of Italy, are just as much leafy green as they are ricotta and Parmesan. She combines big leafy spinach with even bigger leafy swiss chard and the cheese for a grassy, earthy dumpling mixed with a light, delicate touch. More

Spinach Pesto Chicken

Serious Eats Stephanie Stiavetti Post a comment

A down-home dish of chicken and pasta with a spinach-pistachio pesto makes a quick and satisfying late summer dinner. More

Indian Burrito with Spinach, Chickpeas, and Tomato

Serious Eats Nick Kindelsperger 1 comment

My wife has demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it. More

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