Roast 40 minutes, tossing once, until potatoes are golden and tender. Cool on baking sheet. In a large salad bowl, whisk mayonnaise, lemon zest and juice, water and garlic until blended.

The potatoes and parsnips give this soup body, and the spinach and lemon make it bright. It's sustaining, yet light and exciting. • 5 small potatoes • 3 cups spinach • 1 parsnip • 3 cloves ...

2 ounces Gorgonzola cheese. Salt and pepper to taste. 7 ounces baby spinach leaves. 2 tablespoons lightly toasted coarsely chopped or broken walnuts, see cook’s notes ...

Step 2: Meanwhile, in a medium skillet, heat olive oil over medium heat until glistening. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 minute more.

Try a delicious recipe for potato bathed in a spinach-infused gravy for a nutritious and tasty meal. Try this simple spinach and potato gravy that can be eaten with rice or roti June 20, 2025 e-Paper ...

Add spinach in batches, and cook, stirring often, until wilted, about 5 minutes. Remove from heat and add artichokes; stir until evenly combined. Remove from heat and transfer to a medium bowl ...

Add the spinach, 1/8 teaspoon of salt and the pepper, and cook, stirring, until the spinach has warmed through and any remaining liquid has evaporated, 1 to 2 minutes.