70 tie spinach oil Recipes

olive oil, italian turkey sausage, cut into small pieces, tomato paste, chopped onion, chopped celery, minced garlic, chopped carrot, dried oregano, chopped canned tomatoes, chicken stock, cannellini beans (with liquid ), red kidney beans, drained, zucchini , cut into 1/2 inch pieces, baby spinach, cooked bow tie pasta, pre-packaged pesto sauce (optional), fresh grated parmesan cheese (optional)

uncooked farfalle (bow tie pasta), tomatoes, halved, chopped fresh dill, baby spinach, grated lemon rind, fresh lemon juice, cold water, extra-virgin olive oil, salt, black pepper, smoked salmon , cut into thin strips

bow tie pasta, olive oil, teriyaki sauce, rice vinegar (or white if necessary), salt, pepper, fresh spinach, craisins, mandarin oranges, drained, chopped fresh parsley (optional), green onion, toasted sesame seeds, honey roasted peanuts, cooked chicken, cut into small pieces or shredded

boneless skinless chicken breasts (about 3/4 lb.), kosher salt, plus more for salting the pasta water, fresh ground black pepper, all-purpose flour, olive oil, chopped garlic (about 2 large cloves), tomatoes, diced (2 cups), farfalle pasta (bow-tie), fresh spinach leaves, washed and stems trimmed (about 8 oz. or 2 bunches), chopped fresh oregano leaves or 1 tsp.dried oregano, dry white wine , such as chardonnay, crumbled feta cheese (about 7 oz.), pitted kalamata olives or 1 cup other black olives, unsalted butter, grated parmesan cheese, for garnish

butter, dried thyme, fresh rosemary, finely chopped, garlic pepper seasoning, cornstarch, chicken broth, water, white wine, milk, lemon juice, salt , to taste, pepper , to taste, boneless skinless chicken breasts , sliced width-wise into 1/2-inch strips, rosemary sprigs, garlic clove, finely chopped, lemon , juice of, extra virgin olive oil, fresh asparagus (remove bottom inch of stem, cut remainder into 1-inch pieces), zucchini , julienne cut, summer squash , julienne cut, roma tomatoes , cut into 1/2-inch pieces, red bell pepper , julienne cut, broccoli floret, blanched, frozen peas, spinach , cut into 1/2-inch pieces, carrot , julienne cut, farfalle pasta , cooked according to package directions (bow ties)

lean ground beef, onion, chopped, garlic clove, minced, oregano (or more to taste), olive oil, frozen spinach, frozen yellow squash, spaghetti sauce (i prefer classico), ricotta cheese (optional), bow tie pasta, cooked (or other chunky pasta), parmesan cheese (optional)

portabella mushroom, sliced, extra virgin olive oil, mild italian sausage, dry white wine, cream, garlic cloves, thinly sliced, cooked penne or 1 lb bow tie pasta, porcini mushroom, dried, water , only as needed (or more), baby arugula leaves or 1 1/2 cups baby spinach leaves, parmesan cheese, shredded (optional), salt and pepper (optional)

ancho chiles, boiling water, minced garlic, chopped fresh cilantro, unsalted butter, celery stalks, diced fine, carrot, diced fine, yellow onions, diced fine, black peppercorns, port wine, red wine, cranberry juice concentrate, ancho puree, dark brown sugar, chicken stock, fresh blackberries, all-purpose flour, cascabel chile powder, salt and pepper, french-cut chicken breasts, fresh spinach, washed and stems removed, olive oil, preheat oven to 450. in a mixing bowl, combine flour, chile powder and season with salt and pepper. season the chicken breasts with salt and pepper., saute 2 cloves of garlic and spinach. cool down over ice., divide the spinach among the chicken breasts , placing it in the center of each. roll up the meat and tie with kitchen string. dredge the rolls in the flour mixture and shake off the excess., in a large ovenproof saute pan over medium-high heat , heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. place the pan in the oven and cook the meat an additional 8 minutes for medium. let rest before slicing.