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Combine all ingredients except bread in a bowl; mix well

  • 16-oz. jar non-marinated artichoke hearts, drained and chopped
  • 10-oz. pkg. frozen chopped spinach, thawed and drained
  • 1 c. mayonnaise
  • 1 c. shredded Parmesan cheese
  • minced garlic to taste
  • 1 loaf French bread, sliced
4.5/5 (4 Votes)

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In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and ...

  • 1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 cups chopped Swiss chard, stems removed
  • 2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
  • Salt and freshly cracked black pepper
  • Mini cornbread muffins, optional
4.2/5 (6 Votes)

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Chop your nuts in a food processor until they are finely chopped or crushed

  • Large chard leaves [the bigger the better]
  • half of a zucchini
  • 1 sliced avocado
  • half of a large cucumber
  • 5 or 6 white button mushrooms
  • sprouted pea shoots
  • alfalfa sprouts
  • 1 T horseradish
  • Ingredients for the “Taco Meat”
  • 1/4 cup raw cashews
  • 1/3 cup raw almonds
  • 2 Tablespoons cold pressed olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • pinch of cayenne [depending on your tastes]
  • pinch of salt
4.5/5 (4 Votes)

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Procedure for the Sauce: In a small bowl, combine the yogurt, mayo, Sriracha, and Old Bay and set aside

  • For the Pizza Sauce:
  • 1 pizza crust ( I used Boboli's)
  • 1 lb frozen shrimp, thawed, shelled and chopped
  • 1/2 bag of fresh baby spinach
  • 1/2 cup Feta cheese, crumbled
  • 1/2 cup shredded Mozarella cheese
  • 1/4 cup of diced onion
  • 1 5.3 oz container of plain Oikos Greek yogurt
  • 2 TB mayo
  • 1 tsp Sriracha or hot pepper sauce
  • 2 tsp Old Bay seasonings
3.9/5 (7 Votes)

By

Wilt spinach in a saucepan with a few tablespoons of water

  • 4 Cups torn spinach
  • 2 Cups cremini mushrooms, sliced
  • 1/2 Cup prepared pesto (I like costo's brand)
  • 3/4 Cup shredded mozzarella cheese
  • 3/4 Cup shredded provolone cheese
  • 1 (15 oz) carton ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 Cup grated fresh parmesan cheese, divided
  • 1 Jar (25.5 oz) tomato basil pasta sauce
  • 1 (8 oz) can tomato sauce
  • 2 heaping Tablespoons tomato paste
  • 12 lasagna noodles, not cooked.
4.3/5 (8 Votes)

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. Cook pasta in boiling water 8 minutes or until almost tender

  • 8 ounces uncooked orecchiette pasta
  • 5 cups bagged prewashed spinach or swiss chard
  • 2 slices center-cut bacon
  • 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 1/2 teaspoon crushed red pepper
  • 3 large garlic cloves, chopped
  • 1/2 teaspoon freshly ground black pepper to see savings
  • 3/8 teaspoon salt
  • 1 ounce Parmigiano-Reggiano cheese, shaved
  • 2 tablespoon fresh lemon juice
4.5/5 (4 Votes)

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1.Add basting oil to large skillet or braising pan on MEDIUM-HIGH

  • 2 pkgs (9 oz each) Italian Classics Three-Cheese and Spinach Ravioli (Dairy Dept), prepared per pkg directions, keep warm
  • 2 Tbsp Wegmans Basting Oil
  • 1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
  • Salt and pepper to taste
  • 1 container (13 oz) Italian Classics Arrabbiata Sauce (Dairy Dept)
  • 2 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)
  • link
4.5/5 (4 Votes)

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Baked eggs with spinach, is easy, healthy, and a super delicious way to start your day! Add mushrooms or tomatoes

  • EQUIPMENT NEEDED:
  • Ramekins, sprayed with non-stick spray (I prefer olive oil) or buttered
  • Baking tray, to set the ramekins on in the oven
  • 2 eggs per serving
  • Fresh spinach (use more than you think, because it wilts)*
  • Minced onion (approximately 1 tablespoon per serving)
  • Fresh minced garlic (ootional)
  • Olive oil
  • Unsalted butter
  • Half and half or heavy cream
  • Shredded cheese (I used a generous tablespoon...use more if you wish. Trust me, I wanted to!)
  • 1 to 2 slices (per serving) of Canadian Bacon, cut into bite-sized cubes
4.5/5 (4 Votes)

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Grilled shrimp top this spinach and egg salad and topped with the warm bacon dressing

  • SALAD:
  • 8 cups fresh, washed baby spinach, dried really well
  • 3 boiled eggs, sliced
  • 4 pieces of cooked bacon, crumbled
  • 1/2 red onion, sliced very thin
  • SHRIMP:
  • 1 pound of fresh, peeled and deveined shrimp
  • 1 tablespoon Old Bay seasoning
  • DRESSING:
  • 3 tablespoons of bacon drippings
  • 3 tablespoons red wine vinegar, you can substitute cider vinegar if needed
  • 2 teaspoons sugar
  • 1 tablespoon honey
  • 1/3 teaspoon Dijon mustard
  • Salt and pepper to taste
4.2/5 (25 Votes)

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One of my favorite quick salads to make: Kale and cucumbers with cashew Tzatziki sauce and Sriracha

  • kale
  • cucumbers
  • cashews
  • water
  • lemon juice
  • garlic
  • salt
  • olive oil
  • dill
4.4/5 (13 Votes)

By

I am always looking for new ways to prepare fish, since my entire childhood I thought that I hated it

  • 2 tablespoons olive oil, divided
  • 1 (24-ounce) bag fresh spinach, rinsed and dried*
  • 3 medium shallots, diced
  • 2 heaping teaspoons Thai red curry paste
  • 1 1/2 cups low sodium chicken broth
  • 1 can lite coconut milk
  • 3/4 teaspoon kosher salt, divided
  • 4 {6 to 8-ounce} white fish fillets, thawed and skin removed (I used fresh halibut, but you can use Barramundi)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, sliced thin on the bias
  • 1 whole lime, juiced
  • 3 stalks fresh lemongrass, optional
  • Note: I don't have any problems wilting baby spinach, but I wilt it low and slow with olive oil. Using frozen spinach really doesn't work with this dish, as there is a LOT of water-- and the texture of wilted fresh spinach is hard to beat!
4.3/5 (15 Votes)

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A hearty vegetarian soup

  • 2 cans diced tomatoes
  • 2 cans white kidney beans (also called navy beans) - drained
  • 1 bunch of kale - rinsed and chopped into 2 inch strips
  • 1 large purple/red onion - finely chopped
  • 3 garlic cloves - minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • Salt and pepper to taste
4.4/5 (14 Votes)

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Tomato Kale and White Bean Soup Baked Artichoke-Spinach Spread