total time
0:10
serves
Ingredients
- 3 cups baby spinach
- 2 garlic cloves
- ⅓ cup almonds
- ⅓ cup light feta cheese
- ¼ cup extra-virgin olive oil
- freshly ground black pepper
Instructions
- Place the almonds and garlic in a food processor and whirl until the nuts are coarsely chopped.
- Add spinach, feta, olive oil and black pepper and pulse into a coarse pesto texture.
- Keep refrigerated for up to 1 week.
Lemony Roasted Mushroom Pasta – NYT
Servings: 4 Total Time: 50 minutes Ingredients 2 pounds mixed mushrooms, such as cremini, oyster and shiitake 1 red onion, cut into thin wedges 20 large
Maple and Miso Sheet-Pan Salmon With Green Beans – NYT
Servings: 4 Total Time: 20 minutes Ingredients 4 (6-ounce) skin-on salmon fillets, about 1-inch thick Kosher salt Freshly ground black pepper 4 teaspoons maple syrup 1 tablespoon
Tuscan Chicken Zucchini Casserole
Servings: 4 Total Time: 45 minutes Ingredients Main Casserole: 1 lb skinless, boneless chicken breast 3 small or 2 medium zucchini sliced, (about 3 cups) 1 cup fresh spinach 1 cup cherry or grape tomatoes halved ½ cup sun-dried
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Miso Chicken – NYT
Servings: 4 Total Time: 45 minutes Ingredients 4 tablespoons unsalted butter, softened ½ cup white miso 2 tablespoons honey 1 tablespoon rice vinegar (do not