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.
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
Curried Shepherd’s Pie – NYT
Servings: 6-8 Total Time: 1 hour 15 minutes Ingredients 6 Russet potatoes, about 2 pounds, peeled and cut into 1½-inch cubes Salt to taste, if desired
Sheet-Pan Gnocchi With Mushrooms and Spinach – NYT
Servings: 4 Total Time: 35 minutes Ingredients 1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch
Tantanmen Ramen – Easy 20-Min
Servings: 2 Total Time: 20 minutes Ingredients For the sauce base 2 tbsp peanut butter, or better, sesame paste 1 tbsp rice vinegar 2 tbsp soy
Red Cabbage With Walnuts and Feta – NYT
Servings: 6-8 Total Time: 55 minutes Ingredients 1 medium red cabbage (1¾ to 2 pounds) 3 tablespoons extra-virgin olive oil, plus more for drizzling ½
Broiled Sushi
Servings: 12 servings Total Time: Ingredients 10 dried shiitake mushrooms 1/4 pound imitation or canned crabmeat, shredded 1/4 pound cooked bay shrimp 1/4 pound cooked