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Baby spinach

Explore 126 recipes, 7 videos, and more

Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs

Time:35 mins
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Green Lemonade

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Roasted Vegetables with Quinoa

Ingredients
  • 3 cups diced butternut squash
  • 2 cups trimmed and halved brussels sprouts
  • 2 Tbsp melted coconut or extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 2 Tbsp tahini
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp water
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 cup cooked quinoa
  • 2 1/2 cups baby spinach, divided
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Warm Spinach-White Bean Dip with Crudites

Ingredients
  • 5 ounces baby spinach (3 cups)
  • 1 fennel bulb, halved and thinly sliced
  • 1 bunch radishes (about 6), halved, greens trimmed but left intact
  • 1 cup part-skim ricotta cheese
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 12 small carrots, greens trimmed but left intact
  • 1 tablespoon finely chopped fresh chives
  • 1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
  • 1 1/2 teaspoons lemon zest
  • 3 stalks celery, halved lengthwise and then crosswise
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
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Warm Quinoa, Spinach, and Shiitake Salad

Time:40 mins
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Spinach Strata

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Grated zest of 1 lemon
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups milk
  • 6 large eggs
  • 3 cups day-old 1/2-inch whole-wheat bread cubes
  • 2 cups finely chopped baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon fresh oregano leaves, chopped
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Fried Chicken Livers en Brochette, Part 2

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Spinach-Basil Pesto

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Spinach Salad with Spiced Shrimp and Mango

Ingredients
  • 1/2 medium red onion, very thinly sliced (about 1 cup)
  • 1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)
  • 8 ounces baby spinach
  • 1 large mango (about 1 pound)
  • 10 ounces large shrimp, peeled and deveined, tails intact
  • 1 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3 tablespoons coarsely chopped fresh cilantro leaves
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Spinach Salad with Fennel and Blood Oranges

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