This spinach and mushroom frittata is a simple, reliable recipe that works for breakfast, lunch, or dinner. Sautéed mushrooms add depth while fresh spinach keeps the dish light and balanced.

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

Saute 3 garlic cloves (minced) in 1 Tbsp extra-virgin olive oil. Add 6 cups fresh spinach; saute until wilted. Season with 2 tsp fresh lemon juice, freshly ground black pepper, and salt. We may earn ...

I feel so darn good when I eat fresh spinach. Those emerald green leaves elevate my energy level and brighten my mood. When producers started packaging clean petite leaves in cellophane bags a few ...

Blanch spinach into boiling water. Remove, chill and coarsely chop. Sauté onions in butter until translucent (4-5 minutes). Add shrimp and saute until shrimp is cooked (about 4 minutes). Add 1 1/2 can ...

In a zip-lock bag, combine scallops and wine. Set aside for 30 minutes. In a large saucepan, cook pasta in boiling salted water until al dente. Chill under cold water and drain well. Set aside. In a ...

If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, ...

With at least 15 grams of protein per serving, these healthy, high-protein dinner recipes come together in just one pot for ...

As we go through this week, cooks are gathering ingredients for Thanksgiving dinner. Besides the turkey, there are all those yummy, fattening side dishes — the bevy of foods that truly makes the ...