Spinach

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.

Köfte (KAAF-tee) are Turkish meatballs, usually made with lamb, herbs, and spices. This vegetarian version is sure to become a weeknight standby. Try it with steamed carrots and a romaine-based salad.

You won’t need a separate pan to cook the spinach for this attractive dish. Just pour the pasta and cooking water over the spinach to blanch it. Quick and easy!

Garlic-enhanced wilted spinach is the perfect accompaniment for tuna steaks seasoned with smoked paprika and oregano.

A light cream sauce enhanced with Parmesan cheese coats fresh spinach in this side dish. Try it with pork chops, fish fillets, or turkey cutlets.

Fresh spinach adds a new dimension to basil-based pesto. Try the pesto as a topping for chicken, fish, or pasta.

This main-dish salad, topped with a sesame-wasabi dressing, is an interesting combination of colors, textures, aromas, and flavors.

A sprinkling of crumbled feta tops this very tasty mix of fresh spinach, sweet grape tomatoes, artichokes, and basil.

A garden of vegetables teams up with barley and lean chicken to make this “souper” nutritious. The cooking water from the chicken serves as a flavorful low-salt base for the soup.

Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.

For a flavor change, replace beef or chicken broth with this tasty, so-easy-to-make broth. If you have extra broth, see the Cook’s Tip on Freezing Broth (page 51).

Creamy texture, pretty green color, and assertive taste—this dip has it all!

This phyllo pie is absolutely beautiful! I serve it often for brunch. It’s a version of the Greek spanakopita, but with mushrooms and a more complex flavor. You can make this recipe into filled triangles for appetizers or small individual 4-inch tortes for a showy presentation. The bread crumbs between the layers of phyllo add a wonderful crunch.

This tart with a lattice top is a real showstopper. Your guests’ eyes will light up when it’s brought to the table. Known as a torta rustica in Italy, versions are served around Easter in celebration of the season. The filling is traditionally spinach, though I’ve incorporated other greens for more contrast in flavors. Other versions can have sausage, eggplant, and peppers as the filling.

Scalloped potatoes was one of my favorite childhood dishes. I’ve added the classic combination of crab and spinach to this version and lightened the sauce a bit by using milk instead of cream. You can substitute shrimp or lobster meat for the crab.

Panini are pressed and griddled Italian sandwiches that can be filled with any number of simple fillings. They can be made with focaccia, soft rolls, or other breads. My favorite bread for this nutty, smoky combination is multigrain. Smoky Romesco Sauce flavors the bread and is also used for dipping.

Italian cuisine often features stuffed and rolled meat or fish. This recipe uses inexpensive yet flavorful flank steak. Pounded chicken or turkey breast, pork loin, or fish can be substituted. The grilled rolls are sliced into beautiful spirals and serve with gremolata reserved from the stuffing and a wonderful wood-roasted wine sauce.

This is one of my favorite savory calzones because the filling is so delicious. The sausage and onions become smoky because they are first cooked in the wood-fired oven. Spinach is a natural with these two ingredients. The creamy, slightly nutty fontina cheese is a great companion to the toasted pine nuts. This combination would be wonderful on a pizza as well.