Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...
Drain the spinach, squeeze it dry, and mix it thoroughly with the mushroom mixture ... Layer with the remaining 8 tortilla halves, then the remaining mushroom mixture, and enchilada sauce. Sprinkle ...
Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile ...
Rice layered with curried spinach and tomatoes, a dish called Tamatar Palak, is my Indian family's all-time favorite. No one knows where the recipe came ... large flameproof casserole or Dutch ...