Sautéing the artichokes and spinach first (plus some garlic) brings out their flavor and helps ensure the vegetables shine through the rich cheese sauce. Cooking the roux and then the bechamel ...

Spinach is a fundamental pillar in Tuscan cuisine. Its presence in the dishes of this region is constant, as its mild flavor and texture adapt to multiple preparations. On our blog, we've gathered a ...

Add spinach, red pepper and tomato and cook ... Serve immediately. The post Vegetable frittata with Cheese appeared first on ...

There are a few ways you can counteract it, including by using oil (this recipe calls for vegetable oil) and by trimming the thicker stems. Dairy and salt can also help, meaning creamed spinach is ...

And this is spinach, frozen spinach ... And then we have here some freshly shredded Asiago cheese. Sprinkle about half of that in. And then this is crumbled goat cheese, a chef style, a ...

Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

Prick each pastry circle several times using a fork. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. Place two of the pastry circles ...

Roast sweet potato, peppers, courgette and spinach combine to ... Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final ...