Drain artichokes in a wire-mesh strainer and rinse well under cold water; drain again. Arrange the artichokes in a single layer on the prepared pan (to remove moisture); set aside. Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers. Photo:Ali Redmond Divide the artichokes among 4 single-serving containers. Top each with one-fourth of the spinach. Seal the containers and refrigerate for up to 4 days. Dress with the vinaigrette and sprinkle with 1 tablespoon pistachios just before serving....

A very sharp chefs knife is the best way to cut the spaghetti squash into even rounds. TheseSpinach & Artichoke Spaghetti Squash Nestsfeel like youre eating your favorite dip for dinner. Spinach and artichoke is a classic combination, especially when combined with a creamy sauce. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Add some spaghetti squash to the mix and youve got a filling meal packed with gut-friendly fiber....

Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef’s knife will work too. you’re free to also slice the potatoes in the food processor by using the slicing blade. Photo: Rachel MarekFood: Holly DreesmanProps: Sue Mitchell Coat a 9-inch pie plate with cooking spray. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender....

With a variety of flavors and textures (and a whopping 30 grams of protein! ), these meal-prep bowls will keep you fueled all afternoon. The spinach and feta turkey meatballs are adapted fromTurkey Burgers with Spinach, Feta & Tzatzikiby Hilary Meyer. Look for premade tzatziki near the specialty cheeses and dips at your grocery store ormake your own. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat....

The fiber-rich grain freezes very well, socook up a batchto stash away for salads, bowls and more. Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast. Sprinkle with crushed red pepper for extra heat. Photo: Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl....

This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyere cheese. Photographer: Jen Causey Enjoy it for breakfast or brunch, or serve it with a light salad for lunch. Loaded with antioxidant-rich veggies, thisSpinach & Mushroom Quicheis filling and flavorful. Deep earthy mushrooms and emerald green spinach are complemented by sweet onions, spicy garlic and herby thyme....

This tortellini casserole is comfort food at its finest. This easy-to-make dinner takes only 20 minutes to prep and is finished in under an hour. We use refrigerated tortellini, but frozen tortellini would also shine in this dish. Photo:Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl Lightly coat a 7-by-11-inch baking dish with cooking spray. Bring a large pot of water to a boil over high heat....

In a medium bowl stir together egg, ricotta cheese, spinach, garlic, and pepper. In a separate bowl combine Alfredo sauce and milk. Spread about 1/2 cup of the Alfredo sauce mixture into the bottom of the prepared baking dish. Arrange three of the uncooked noodles in a layer over the sauce. Arrange the remaining three uncooked noodles over the vegetables. Top noodles with the remaining spinach mixture. Top with the remaining carrots and the remaining mushrooms....

This warm panini recipe is an easy choice when you’re preparing lunch for four. Each sandwich is loaded with a full cup of spinach and flavorful basil and feta cheese–so tasty! Top spinach with tomato slices. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer’s directions....

This fresh-tasting, 10-minute salad is a simple mixture of fresh baby spinach and dried cranberries. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated. Note: Baby spinach is immature or young spinach–it’s harvested earlier than large-leaved mature spinach. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Serve with grilled baguette and a glass of rose. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl. Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes. Add spinach to the bowl with the dressing; toss to coat....

The result is a beautiful, semi-wilted, warm spinach salad. East or West, sometimes home is best. Such is the case with my diaspora dining. Photo: Jillian Atkinson I also love the fact that there can be additions. In the time it takes to fry the bacon, I’m eating. Place the spinach, onion and avocado in a salad bowl. Place bacon in a skillet or medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and browned, about 4 minutes....