SPINACH-PEPITA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.
SAUTEED RADISHES WITH SPINACH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.
SAUTEED SPINACH WITH PEPITAS AND SESAME SEEDS
Save baby spinach for salads -- for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and flavor when sauteed.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium. Add pepitas and toast, shaking pan occasionally, until they begin to swell and darken slightly, about 2 minutes. Add sesame seeds and continue toasting until pepitas and sesame seeds turn golden brown in places, about 1 minute more. Transfer to a plate; let cool completely.
- Return skillet to medium-high; swirl in 2 tablespoons oil. Add garlic and ginger, season with salt, and cook until fragrant, about 30 seconds. Add enough spinach to fill skillet. Cook, stirring, until spinach begins to collapse. Add remaining spinach, a handful at a time, until all is just wilted. Stir in vinegar and cook 30 seconds. Remove from heat. Stir in remaining1 tablespoon oil; season with salt and pepper. Sprinkle with toasted pepitas and sesame seeds just before serving.
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