For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.
By increasing the spinach and decreasing the pasta, we've converted a main-course pasta dish into a wonderful warm salad.
When buying spinach, look for leaves that are dry, bright and firm. Visit your local farmer's market for veggies that are unparalleled in freshness and flavour.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
This pasta features lemon and spinach, classic springtime flavours. One pound (500 grams) of asparagus, trimmed and thinly sliced, is another seasonal choice.
If fresh spinach is available at your market, you can use it instead of baby spinach. Make sure to submerge it in cold water several times to remove any grit. There is a variety of colours and shapes of cherry tomatoes from which to choose, such as yellow, orange, heirloom, grape and teardrop.
Enjoy the full flavours of a classic lasagna for a fraction of the effort with this skillet version, which features a creamy spinach-and-ricotta filling and a meaty ragù.
Here, the classic Greek pairing of spinach and feta cheese combines with eggs to fill a crisp phyllo pie. Use a serrated knife for neat and easy cutting.
Peaches aren't just for dessert. Juicy peaches pair beautifully with young spinach, fennel and red onion in this salad topped with easy-breezy grilled boneless skinless chicken breasts.
Once the peas and spinach are heated, it's best to serve this soup right away to retain its vibrant green colour and flavour.
