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Preheat oven to 375 degrees

  • 1 tablespoon olive oil
  • 1 pound fresh white mushrooms cleaned, trimmed, and thinly sliced - (abt 5 cups)
  • 8 tablespoons freshly-grated Parmesan cheese divided
  • 1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
  • 1/4 cup prepared pesto sauce
  • 1 cup instant polenta or cornmeal
  • 2 cups prepared tomato sauce heated
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Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes

  • 1 1/2 pounds spinach leaves washed thoroughly
  • 6 tablespoons unsalted butter
  • 2/3 cup freshly-grated Parmigiano-Reggiano
  • 2 extra-large eggs
  • 2 pounds boneless veal loin butterflied, and pounded thin with a mallet
  • 1/4 pound thinly-sliced Pancetta
  • 1/4 cup extra-virgin olive oil
  • 1 cup dry white wine
  • 2 cups chicken broth plus
  • extra if needed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
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Saute onion in skillet over medium heat until softened

  • 1 medium onion chopped small
  • 2 cans spinach drained
  • 1 small can plum tomatoes chopped
  • 1 can green chiles - (4 oz) chopped, drained
  • 1 package cream cheese - (8 oz) room temperature
  • 1 cup half-and-half
  • 10 ounces grated Monterey jack cheese
  • 1 tablespoon red wine vinegar
  • 2 tablespoons sour cream
  • Salt to taste
  • Freshly-ground black pepper to taste
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Blend vinegar, salt, sugar, mustard, pickle relish and capers

  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon chopped capers
  • 1 1/2 cup vegetable oil
  • 1 1/2 teaspoon olive Oil
  • 3 hard cooked eggs
  • 3 bunches spinach
  • 1/4 pound bacon minced
  • 1/2 small onion minced
  • 1/2 pound mushrooms sliced
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Using rubber spatula, mix goat cheese and sour cream in medium bowl

  • 1 package soft fresh goat cheese - (5 oz)
  • 2/3 cup sour cream
  • 2 cups buttermilk
  • 2 medium avocados
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 8 large heads butter lettuce quartered
  • lengthwise, leaving some core attached
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Blanch spinach in boiling water and drain well

  • 1 pound water spinach washed
  • 2 garlic cloves crushed
  • 2 baby leeks or spring onions, white part finely sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons Yellow Bean Sauce (see recipe)
  • Salt to taste
  • Freshly-ground white pepper to taste
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Pan-Fried Water Spinach With Yellow Bean Sauce - ... Mushroom And Spinach Polenta Pie