1,855 BABY SPINACH/30 recipes
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
A good combination, and very quick and easy to make!
Chick Pea and Spinach Soup recipe
Palak Tomatar (Spinach and Tomatoes) recipe
Do something fun with dinner and try this delectable dish that will have your friends and family giving you two thumbs up!
Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.
A cheese-less Fricadelle for vegans.
Spanakorizo (Spinach and Rice) recipe