Fried scallops are crispy, tender, and packed with flavor, making them a delicious seafood favorite. But the right side ...

Fresh and frozen spinach are ingredients I always have on hand. This versatile veggie tastes fantastic in spinach salads, but the leafy green also wilts down beautifully to create warm spinach side ...

Saute the mushrooms in olive oil in a separate pan. Season the sauted mushrooms and add to the Risotto with the Crème fraiche, Baby Spinach, Tarragon and Parmesan. Heat for 1 minute. Place ...

Squash scraps were simmered into a stock, which was used to cook the grits like a risotto. There was a nutty ... Stir in some miso for added umami. Baby spinach and Asiago cheese enhance and ...

Return the soup to the pan and reheat before adding the 130g spinach and 1 tbsp lime juice (and a little water if it’s too thick). Wait for the spinach to wilt down and it’s ready to serve.