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Kelly Stocker’s Spinach Fettuccine with Adobo Chipotle Cream Sauce and Seared Scallops
Serves 4 • Photography by Nathan Beels
Created on 15 August 2018
Ricotta Gnudi with Spinach and Mushrooms
Courtesy of Antonelli’s cheesemonger, Nicholas DeCarmine • Photography by Casey Woods Serves 6–8
Created on 28 February 2018
David Moses Fruchter’s “We Are Like a Typewriter Rodeo!” Spinach-Dill-Quinoa Salad
Photography by Travis Hallmark. Serves 4-6
Created on 30 August 2017
Vegetarian Collard Greens
Serves 2-4 By Sarah J. Nielsen Collards and other greens are sweeter after a freeze, so leave those long tough leaves on the plant until after a cold shock and they’ll be more palatable. I recommend ...
Created on 19 December 2016
Spinach Gomaae
Serves 6 By Leanne Valenti • Photography by Knoxy
Created on 19 December 2016
Lamb Salata Zorba with Greek Vinaigrette and Tzatziki
Serves 4. Zesty Greek vinaigrette and creamy cucumber tzatziki really make these burgers tasty. Before making the burgers, divide 8 tablespoons of crumbled feta into fourths. Also, prepare and chill ...
Created on 29 February 2016
Ñoquis del 29 with “Prosperity” Sauce
Courtesy of Antonio Giner, Palermo Pasta House Serves 4–6 Making a sauce featuring large-leaf greens (which resemble folded money) is not uncommon for those hoping for prosperity.
Created on 29 February 2016
Rainbow Trout with Green Mole
This is a slight variation from a traditional mole recipe where a firm, larger fish is broken into chunks and dropped into the mole. Because we’re using trout, which is more delicate, we’ve chosen to serve ...
Created on 22 December 2015
“My Name is Anne Marie and I Hoard the Tecolote Chiles” Tortilla Soup
Makes about 3 quarts.
Created on 21 October 2015
Danny Palumbo’s “Fake Italian, Polish Grandmother’s” Manicotti
Funny thing about this recipe: Danny Palumbo's Italian grandmother always made it for Thanksgiving, but she actually got it from Palumbo’s other grandmother, who was mostly Polish. “My mom told me that ...
Created on 19 August 2015
Spinach Chapati
Makes 6 This is a tasty and popular vegetarian version of the chapati in many parts of India. It will appeal to all palates, it is simple and healthy and all ingredients are readily available.
Created on 18 June 2015
Don’s Sunday Seafood Risotto
A seafood risotto inspired by one of Don’s yearly visits to his beloved Italy- a dish themed by the colors of the Italian flag—white rice, red tomatoes, green spinach. ...
Created on 09 February 2015
Enchiladas de Espinaca y Queso de Cabra
Spinach and Goat Chees Enchiladas from our COOKS! 2013 Issue. ...
Created on 29 October 2013
Tatsu's Tofu Salad for Mom
... with any greens: spinach, arugula or even broccoli. We use ramen noodles and shrimp for crunch, but you can use nuts or grains. Avocado adds a nice buttery flavor and lime ties everything together. ...
Created on 28 October 2013
Pad Pak Boong (Water Morning Glory Stir-fry)
Courtesy of Siriwan Surayot Pak boong, or water morning glory, sometimes called “water spinach,” is an aquatic vegetable and can be found in Asian markets. You may substitute hearty greens, broccoli ...
Created on 31 August 2012
Saag Paneer with Fresh Spinach
Courtesy of Elizabeth Winslow, Farmhouse Delivery Photography by Jody Horton
Created on 14 January 2012
Pan-Seared Spinach with Red Onion, Golden Raisins and Garlic
... it with pork or lamb—the hint of sweetness from the raisins harmonizes well with the earthiness of the meat. This is a dish that should be cooked at the very last minute and plated before the spinach i ...
Created on 01 March 2011
Potato and Spinach Salad with Egg
Courtesy of Paula Foore, Springdale Farm
Created on 01 November 2010
French Sorrel Sauce
Courtesy of Katie Kraemer, Tecolote Farm Our first week at the Cedar Park Farmers Market, we thrilled a French man with the sight of our French sorrel. Here is his mother's sauce recipe. The first ...
Created on 01 November 2010