Recipes with spinach
907 recipes
Pasta with Spinach Pesto
Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.
Garlicky Corn Spinach Soup
Garlicky corn spinach soup with sweet kernels sliced fresh from the cob and tender greens wilted in at the last minute. A light, low-calorie one-pot soup that comes together from pantry staples.
Overnight Layered Salad
Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.
Fried Spinach
Thai-style stir-fried spinach with sliced beef, fish sauce umami, and fresh tomato wedges. Quick wok cooking keeps greens vibrant and meat tender for weeknight Asian dinners.
Favourite Cream of Spinach Soup
Cream of spinach soup pureed silky-smooth with butter-sauteed onion, celery, chicken broth, sherry, and a finishing splash of cream and nutmeg. The classic French-style starter soup.
Gazpacho Verde
Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.
Ovo-Lacto: Spinach-Rice Casserole
Vegetarian spinach and brown rice casserole with cheddar cheese, eggs, and sunflower seeds. An ovo-lacto friendly bake with nutmeg, soy sauce, and a crunchy seed topping.
Sweet Spinach Tart
Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.
Roasted Onion, Endive & Orange Salad
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Tofu Manicotti
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.
Vegetable & Tofu Triangles
Vegetable and tofu triangles wrap grated carrots, zucchini, spinach, crumbled tofu, and cheddar in crisp pastry. A vegetarian hand pie that freezes well for lunches.
Sauteed Salmon Scallops with Greens
Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.
Parmesan Cheddar Grits Pudding
Parmesan cheddar grits pudding baked with spinach, green onions, cream, and eggs until golden on top. A rich Southern casserole that's part grits, part savory custard.
Green Spaghetti Sauce
Vibrant green spaghetti sauce blended from just three ingredients: cooked spinach, garlic, and soy milk. A creamy, dairy-free, vegan pasta sauce that comes together in one blender.
Pita Pesto Pizzas
Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.
Focaccia-Vegetarian
Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.
Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.
Garlicky corn spinach soup with sweet kernels sliced fresh from the cob and tender greens wilted in at the last minute. A light, low-calorie one-pot soup that comes together from pantry staples.
Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.
Thai-style stir-fried spinach with sliced beef, fish sauce umami, and fresh tomato wedges. Quick wok cooking keeps greens vibrant and meat tender for weeknight Asian dinners.
Cream of spinach soup pureed silky-smooth with butter-sauteed onion, celery, chicken broth, sherry, and a finishing splash of cream and nutmeg. The classic French-style starter soup.
Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.
Vegetarian spinach and brown rice casserole with cheddar cheese, eggs, and sunflower seeds. An ovo-lacto friendly bake with nutmeg, soy sauce, and a crunchy seed topping.
Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.
Vegetable and tofu triangles wrap grated carrots, zucchini, spinach, crumbled tofu, and cheddar in crisp pastry. A vegetarian hand pie that freezes well for lunches.
Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.
Parmesan cheddar grits pudding baked with spinach, green onions, cream, and eggs until golden on top. A rich Southern casserole that's part grits, part savory custard.
Vibrant green spaghetti sauce blended from just three ingredients: cooked spinach, garlic, and soy milk. A creamy, dairy-free, vegan pasta sauce that comes together in one blender.
Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.
Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.
