From salads to pastas to flaky feta pies, get the most out of local fresh spinach with this savoury spinach recipe collection.
Large portobello mushrooms are a delicious canvas for a spinach-and-feta stuffing. Quick-cooking rice blends cut down on prep time and help make your meal complete.
See the recipe
Instead of packaged salad greens, make your own mix of mâche or baby spinach, frisée, Boston lettuce and arugula.
This salad is simple to assemble for a quick family meal.
With spring comes a welcome stream of fragrant herbs and fresh vegetables, such as sweet peas and delicate baby spinach. Spinach stars in this salad with a simple mustard vinaigrette, feta cheese and crispy prosciutto. When cutting the feta into thin slices, don't worry if a few of the pieces break: it's naturally crumbly. If you want, you can omit breading and frying the feta. The salad is delicious with crumbled feta; just reduce the amount to 1/2 cup (125 mL).
Jicama—pronounced hee-kah-ma—is a root vegetable with a sweet, crunchy texture that's best enjoyed raw, making it a perfect addition to salads. Look for firm, blemish-free jicama in the root vegetable section of your grocery store.
In large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add spinach, bean sprouts, almonds (if using), radishes, green onion and oranges...
Restaurant cost $9.50
To make $4.40
Healthy Lunch Tip: Making your own salad dressing helps control the type of fat added. Vegetable oil contains no saturated fat. Nuts, such as almonds, add a dose of healthy fats.
The hot mushroom dressing wilts the greens slightly for this unique salad, so make it right before serving. If using shiitake mushrooms, cut off the stems with scissors before slicing.
Soba Sauce: In saucepan, soak kelp in water for 15 minutes. Bring just to boil over medium heat. Remove kelp and discard.
Stir bonito flakes into wa...
In saucepan, bring about 3-1/2 cups (875 mL) water to boil; reduce heat to low and keep warm.
In food processor, purée together spinach, basil, oil...
In pot of boiling salted water, cook pasta until tender-firm, about 8 minutes, or according to package instructions; drain well, reserving 1/4 cup (50...
A simply flavoured pilaf makes a great backdrop for both the roast turkey and the vegetarian stew.
In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wood...
These warm, flaky and cheesy bites are similar to Greek spanakopita triangles, but they have the addition of allspice. Phyllo pastry dries out quickly, so keep it covered with a damp towel when you're not working with it.
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
Serve with Tossed Salad and round out the meal with Quick Strawberry Shortcake (see recipe links below).
Fried Tofu Cubes: Cut 8 oz (250 g) firm tofu into 1-inch (2.5 cm) cubes; toss with 2 tbsp (30 mL) cornstarch. Fry in 1 tbsp (15 mL) vegetable oil unti...
Meaty oyster mushrooms and fresh spinach come together for a super-quick stove top side dish that complements any roast dinner. Leave the garlic cloves in if you've got garlic lovers at the table, or remove them just before serving.
Omelettes are perfect for families because each member can fill his or her own as desired.
A slow-cooker lasagna may not be as crisp as a baked one and its noodles may be softer, but its gooey cheese topping is pretty irresistible.
Rapini adds a pleasant touch of bitterness to this mildly spiced curry, which is best served with naan or basmati rice.
In large skillet, heat olive oil over medium heat; fry pine nuts, stirring, until golden, 2 to 3 minutes. Add garlic, salt and pepper; fry for 30 seco...
Spinach adds a flavour twist to this classic cheese combo. Instead of fresh spinach, you can also use one package (300 g) frozen, thawed and drained. For a milder flavour, substitute smoked provolone or Cheddar cheese for the blue.
In large saucepan, melt 1 tbsp (15 mL) of the butter over medium-high heat; saut?arlic and half each of the onion, salt and pepper for about 3 minutes...
In classic French cuisine, Florentine is a term used for a dish that contains spinach and — usually — Mornay or cheese sauce.
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