Blood oranges are at the heart of
his lightly wilted spinach salad, paired with English peas and a celery vinaigrette («The pungency of the celery plays well with the sweetness of the oranges,» he explains), and he's experimenting with a mandarin salad with sautéed salsify, pickled cherries, and a fava vinaigrette, slated to hit the menu soon.
Not exact matches
The
spinach: Wash and rinse a big pile of
spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet
spinach to the pan / It
will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn
spinach with tongs, lid back on / Add remaining
spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the
spinach is
wilted and tender remove from heat, salt
lightly and set aside.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed
will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white,
lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh
spinach, chopped Cooking spray 2 cups marinara sauce
With a sweet,
lightly salty and perfectly fudgy taste, you
'll never know these no bake energy bites contain superfoods like spirulina, wheatgrass and
spinach.
Lastly, add in the lemon juice and
spinach and cook for 1 minute more or until the
spinach leaves are
lightly wilted.
Next time I
'll use
lightly sauteed fresh
spinach instead of the frozen because the frozen seemed a little stringy to me.
salt and pepper to taste 1 large handful of baby
spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I
will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs,
lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
Add the artichoke hearts and
spinach, and cook until the
spinach is
lightly wilted, 2 to 3 minutes.
Steaming or
lightly boiling your chard (or
spinach)
will reduce the oxalic acid content and bring out the sweetness in the greens — but levels are not high enough to be overly concerning if you're eating a balanced diet that includes calcium.
Add the mixture to the pan and
lightly sauté until the
spinach begins to
wilt and the leeks begin to turn translucent.