Simple spinach and cheese dumplings offer a meatless dinner option that will delight even the staunchest fans of meatloaf or ...

Goma-ae (ごまえ) is a classic Japanese side dish that features blanched spinach tossed in a creamy and aromatic, rich, nutty ...

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.

Store dry spinach, loosely packed in a bag in the salad crisper of your fridge for up to one week. To freeze, blanch the spinach, squeeze the water out, then divide into serving portions in ...

Other ingredients include blanched spinach, mascarpone, tiny flecks of red chilli, goat's cheese and a squeeze of lemon juice. In this recipe, incidentally, the tomatoes are peeled: their skin ...

Thinly slice carrots, onions, and mushrooms. Blanch spinach in hot water for 30 seconds, rinse with cold water, and squeeze out excess moisture. Heat oil in a wok. Sauté onions and carrots until ...