Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner. Click for the recipe
Tasty little spinach quiches, crustless and grain-free. Great as an appetizer, as a side dish, or even as a quick snack – I simply grab one and eat cold, or briefly heat in the microwave.
These mini quiches are best baked in 3-ounce ceramic ramekins or in well-greased silicone muffin cups – they tend to stick to regular muffin tins, even when lined with paper liners. Click for the recipe
This low carb spinach lasagna is delicious. Warm layers of seasoned spinach, ground beef and melted cheese – truly, you won’t miss the noodles at all. I have learned that quite often, the flavors we associate with grains are in fact the flavors of the fillings and toppings, while the grains are no more than a filler or a binder that absorbs the other flavors. It’s true for pizza, and it’s true for lasagna. Click for the recipe
This spinach scramble may not look like much, but it’s delicious. I’ve been making it regularly for over a year now, but I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic! Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out. Click for the recipe
I love these stuffed portobello mushrooms – they are delicious and so pretty. They can work well as an appetizer when you host, or just serve them as a tasty side dish, as I did tonight.
Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can. Click for the recipe
A common complaint when it comes to spinach artichoke dip is that it’s bland. This recipe, with onion, lots of garlic, Parmesan and cayenne, is anything but bland. If you’re trying to minimize starches, by all means use fresh cut veggies such as celery instead of crackers or chips for dipping. But since this is not a very “wet” dip, it’s quite dense and substantial, I often serve it as a side dish rather than as a dip. Click for the recipe