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 ...

2 pounds bunch spinach, or 2 10-ounce cellophane packages spinach 3 tablespoons extra virgin olive oil 5 garlic cloves, peeled Salt Freshly ground black pepper Wash the spinach (see washing tips below ...

When you need tasty greens on your plate, and you need them fast, look to sautéed spinach. You can find spinach almost anywhere — maybe there’s some in your fridge now! — and it cooks up easily and ...

In a large sauté pan add a few tablespoons of oil and a few drops of Sesame seed oil and heat to a high heat. When Oil is hot add bag of spinach or fill sauté pan and turn the heat to Medium. Stir ...

Shuck oysters and put their juice in a small insert. This juice is used for storing the oysters. Clean and place 4 oyster shells on plate, using the deeper shells. Heat olive oil in saute pan. Add ...

For a Meatless Monday dish, polenta with sauteed spinach and tomato sauce is a warming and hearty meal. If you’re looking for a dish that’s simple to put together choose this! Polenta is an Italian ...

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 ...

Spinach is like the little black dress of vegetables: It works with just about any dish, on any occasion. And though sautéed or creamed spinach are great classic sides, this healthy green can do so ...

Marie Cox from Bel Air was hoping someone would have the recipe for the creamed spinach that was served at Haussner’s restaurant in Baltimore. Sadly, the restaurant closed a number of years ago, but ...