Spinach Pie

Spinach Recip

This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.

To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices. Expand Everyday Food, May 2005

Prep Time 25 minutes Total Time 1 hour 45 minutes Yield Serves 12

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Ingredients

1/2 cup plus 2 tablespoons olive oil 4 medium onions, chopped 6 garlic cloves, minced Coarse salt and ground pepper 6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry 1 pound feta cheese, crumbled 1/2 cup grated Parmesan cheese 1/2 cup plain dried breadcrumbs 2 teaspoons dried dill 8 large eggs, lightly beaten 8 ounces frozen phyllo sheets, thawed and thinly sliced

Directions
1. Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over mediumhigh heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes. 2. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined. 3. Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten. 4. Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated. 5. Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.) 6. Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed. Everyday Food, September 2007

Prep Time 30 minutes Total Time 30 minutes Yield Serves 4

Ingredients

2 limes 2 scallions 1 package (10 ounces) frozen corn kernels 3 tablespoons olive oil Coarse salt and ground pepper 1 jalapeno chile 1 pint grape tomatoes 8 ounces Monterey Jack cheese, not sliced 4 flour tortillas (6-inch) 1 can (15 ounces) black beans 1 avocado Reduced-fat sour cream, for serving (optional)

Directions
1. Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate. 2. Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate. 3. Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate. 4. Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through. 5. While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine. 6. To serve, top tostadas with corn relish, and, if desired, sour cream

Stuffed Jalapenos

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These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd. Everyday Food, June 2010

Yield Serves 4 to 6

Ingredients

4 ounces cream cheese, room temperature 1/2 cup grated sharp cheddar 6 large jalapenos, halved and seeded Coarse salt and ground pepper

Directions
1. Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad. Everyday Food, July/August 2008

Prep Time 10 minutes Total Time 10 minutes Yield Serves 4

Ingredients

1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 tablespoons fresh lime juice 1 tablespoon vegetable oil, such as safflower Coarse salt and ground pepper

Directions
1. Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Chickpea, Cherry Tomato, and Feta Salad

1 of 1

Make this simple salad in minutes, and take it with you to work or school. Everyday Food, January/February 2003

Prep Time 10 minutes Total Time 10 minutes Yield Serves 1

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Ingredients

1/4 cup canned chickpeas 1/2 cup quartered cherry tomatoes 1/4 cup crumbled feta 1 tablespoon fresh lemon juice 2 teaspoons olive oil 1 teaspoon dried oregano 1/8 teaspoon salt Ground pepper

Directions
1. Rinse and drain chickpeas. 2. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Corn-Tortilla and Egg Scramble

Put a Southwestern twist on your morning scrambled eggs with torn corn tortillas. Add chile and tomato for flavor as well as lively color. Everyday Food, September 2010

Prep Time 20 minutes Total Time 20 minutes Yield Serves 4

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Ingredients

3 tablespoons vegetable oil

6 corn tortillas, torn into small pieces 1/2 white onion, diced small (1 cup) 1 large poblano chile, seeded and diced small (1 cup) 1 medium tomato, diced small (1 cup) coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup grated cheddar cheese (2 ounces) salsa or hot sauce (optional), for serving

Directions
1. In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper. 2. Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

Classic Macaroni Salad

By Catherine Newman Print Share This is the macaroni salad you know from childhood: sweet and zippy, creamy and comforting. Use a good quality whole-wheat macaroni, and nobody will even know it's in there, but along with all the veggies, it'll tip this old standby towards wholesomeness. A couple of finely chopped hard-boiled eggs is a welcome addition, as long as nobody in your family is averse to them. Total time: 20 minutes Yield: Serves 8-10 Ingredients 1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again 1 1/2 cups coarsely grated carrots (about 2 large) 1 cup diced celery (about 2 stalks) 1 fat scallion, sliced in half lengthwise and slivered 1 cup Hellman's or Best Foods mayonnaise 1/4 cup white vinegar 1/2 cup sugar 1 tablespoon hotdog relish 1 tablespoon yellow mustard 3 teaspoons kosher salt (or half as much table salt) Freshly ground black pepper 2 tablespoons finely chopped parsley Directions 1. Combine the pasta and vegetables in a large bowl. 2. Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. The salad is good like

this -- but it's even better if it gets a chance to sit in the fridge, covered, for an hour or two.

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Sesame Peanut Noodles

By Nigella Lawson, excerpted from "Nigella Express" Print Share I always make a large vat of these since they're lovely to keep to pick at in the fridge, too. Plus, although they're easy to make, you do need quite a few ingredients -- and this holds true whether you're making a small or big batch, so you may as well go all out. Yield: 8 servings Ingredients For the Dressing: 1 tablespoon sesame oil 1 tablespoon garlic-infused oil 1 tablespoon soy sauce 2 tablespoons sweet chile sauce 1/3 cup smooth peanut butter 2 tablespoons lime juice For the Salad: 11/4 lbs cooked egg noodles 2 cups bean sprouts, rinsed 11/2 cups snow peas 1 red pepper, seeded and cut into small strips 2 scallions, finely sliced 1/4 cup sesame seeds 1/4 cup chopped fresh cilantro

Directions 1. Whisk together all of the dressing ingredients in a bowl or small pitcher. 2. Put the noodles, bean sprouts, snow peas, sliced red pepper, and sliced scallions into a bowl. 3. Pour over the dressing and mix thoroughly to coat everything well. 4. Sprinkle with the sesame seeds and cilantro and pack up as needed.

Broccoli Salad with Creamy Feta Dressing

By EatingWell.com Print Share Finely chopped raw broccoli is tender and mild--here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper. 20 minutesPrep 20 minutes Time: 1/ 4 servings, 1 cup each 3 cu p cr u m bl

ed fet a ch ee se 1/ 4 cu p no nf at pl ai n yo gu rt E as y Yi el d: R ea dy in: R ec ip e In gr ed ie nt s
1 cl ov e ga rli c, mi nc

1 tablespoon lemon juice

ed 1/ 4 te as po on fre shl y gr ou nd pe pp er

Ea se of Pr ep :
1 7ou nc e ca n chi ck pe as , rin se d 18 /2 cu p ch op pe d re d bel l pe pp er

ounces broccoli crowns , trimmed and finely chopped (about 3 cups)

Recipe Directions 1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined. 2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled. Cover and refrigerate for up to 1 day. Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight, gluten free diet. A m ou nt Pe r se rv in g C al or ie s: 12 2 ca l C ar bo hy dr at e Se rv in gs :1 N Servings Per Recipe: 4

ut rit io n In fo r m ati on 4 Carbohydrates: 18 g g C ho le st er ol :1 1 m g F at :3 g So di u m :2 60 m g Sa tu ra te d F at :2 g Pr ot ei

n: 7 g P ot as si u m :3 24 m g M on ou ns at ur at ed F at :1 g N ut rit io n B on us :V ita mi n C (1 40 % da ily va lu e),

Vi ta mi n A (5 0 % dv ), Fo lat e (2 2 % dv ), C al ci u m (1 5 % dv ). E xc ha ng es :1 st ar ch ,1 ve ge ta bl e, 1/ 2 fa

Dietary Fiber:

Creamy Pasta Salad with Celery

Celery and onions are a refreshing addition to this creamy pasta salad. Everyday Food, June 2008

Prep Time 10 minutes Total Time 30 minutes

Yield Serves 8

Ingredients

1 pound medium pasta shells Coarse salt and ground pepper 1 cup light mayonnaise 1/3 cup fresh lemon juice 6 celery stalks, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves 1/2 medium red onion, finely chopped

Directions
1. Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside. 2. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta; season with salt and pepper. Toss to combine.

Egg Salad Helpful Tips * To hard-cook eggs quickly for Egg Salad, crack into a poacher or microwave egg cooker and cook until yolks are set. Immerse eggs in cold water for rapid cooling. * Egg Salad should not be frozen. Freezing will cause the mayonnaise to separate. Egg Salad (Makes enough filling for 4 sandwiches) 6 hard-cooked eggs, peeled and coarsely chopped 2 tablespoons (30 mL) regular or light mayonnaise, salad dressing or yogurt cup (50 mL) chopped green onion (optional) 2 teaspoons (10 mL) Dijon mustard, or to taste Salt and pepper, to taste Combine eggs, mayonnaise, onion, mustard, salt and pepper until well blended. Use as a filling for sandwiches or a topping for crackers.

Variations: * Honey Dijon: Use Honey Dijon mustard instead of Dijon mustard. * Tex Mex: To basic Egg Salad, add Tex Mex seasoning or chili powder, to taste.