Spinach Archives - Vegetable Recipes

Mushroom Spinach Pasta

Mary Younkin — Tue, 13 May 2025 08:30:00 +0000

Garlicky and mildly spicy, mushroom spinach pasta is a study in flavorful simplicity. Perfect al dente pasta is tossed in a light pan sauce of white wine or chicken stock, onion, garlic, mushrooms, spinach, and Parmesan cheese.

Mushroom Spinach Pasta

As a dyed-in-the-wool mushroom lover, I’m always looking for great ways to work them into my dinners. Today’s recipe is beyond simple to prepare and is substantial without feeling heavy in the stomach.

I shared this pasta with a friend a couple of weeks ago and she immediately asked for the recipe. It has been a huge hit with my family as well, and I’ve made it a couple more times since I photographed it to share with you.

Mushrooms are so good for meat-free main dishes because they bring the satisfying umami you usually get from meat. And make no mistake, this is good enough to be a main dish!

It’s also versatile enough to play a supporting role for grilled or roasted fish, chicken, or pork. It’s great for any occasion. You could say this dish is a real fungi. Ahem. Fun guy? But I digress.

Mushroom and Spinach Pasta

To make this marvelous spinach and mushroom pasta, you’ll need the following list of ingredients:

linguine or bucatini
olive oil
onion
garlic
mushrooms
kosher salt
black pepper
crushed red pepper flakes
chicken stock or dry white wine
butter
baby spinach
Parmesan cheese

This pasta recipe works best with a long, thin pasta that holds sauce well. Bucatini is my first choice because of the hollow down the center of each noodle. Linguine is also excellent.

And if you’re looking for more simple ways to use baby spinach, try out our Spinach Quesadilla: a handful of spinach and a pile of melty cheese between buttery crispy tortillas equals snacking perfection.

Spinach Mushroom Pasta

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally to prevent sticking. Drain the pasta, reserving about a cup of the pasta cooking water.

While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.

When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.

Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.

When the butter has melted, remove from the heat and add the spinach.

Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.

Scoop into bowls and top each serving with Parmesan cheese.

If you enjoy mushrooms anywhere near as much as we do, check out this mushroom rice pilaf. It is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic in the process.

Stroganoff is the definition of comfort food. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

Mushroom Spinach Pasta

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 411kcal

Author Mary Younkin

Ingredients

8 ounces linguini or bucatini pasta
2 tablespoons olive oil
½ small onion very thinly sliced and chopped, about 1/2 cup
3 cloves garlic minced
16 ounces button or crimini mushrooms quartered
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¼ cup chicken stock or dry white wine
¼ cup butter
2 cups fresh baby spinach approximately 4-5 ounces
reserved pasta water
freshly shredded Parmesan cheese for serving

Instructions

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking water.
While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.
When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.
Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.
When the butter has melted, remove from the heat and add the spinach. Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.
Scoop into bowls and top each serving with Parmesan cheese.

Nutrition

Spinach Artichoke Pasta

Mary Younkin — Tue, 11 Feb 2025 09:30:00 +0000

If you like spinach artichoke dips, you’re going to love spinach artichoke pasta. We’re talking pasta enrobed in perfectly flavorful, cheesy cream sauce positively bursting with spinach and tender artichokes. Pure heaven!

Spinach Pasta

This spinach pasta is the unexpected happy result of the desire not to waste food. I had some leftover spinach artichoke dip (how does that even happen?) and didn’t want it to go bad, so I mixed it in with some freshly cooked pasta and a splash of pasta water and wow!

The whole family loved it, which is not something that always happens when you try to get creative with leftovers. In fact, we loved it so much that I deliberately made a batch of dip just to make this pasta again after our first accidental batch.

Pasta with spinach is a great vegetarian option, but you can also do what we often do and toss in some shredded rotisserie chicken. That made my confirmed meat eaters very happy indeed.

Spinach Artichoke Pasta

To make this recipe, you’ll need the following ingredients:

pasta
butter
garlic
spinach
artichoke hearts
cream cheese
sour cream
parmesan cheese
kosher salt
water

Pasta with Artichokes

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking liquid.

Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.

Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.

Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Stir in the pasta.

If the pasta looks dry, add a splash of the reserved pasta water, stir, and add more as needed. Serve topped with additional Parmesan cheese, if desired.

I’m a pasta lover along with being a vegetable lover, so any pasta dish that is loaded with vegetables is a very good thing in my world. Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

Roasted butternut squash with pasta is tossed with plenty of butter, garlic, sage, and red pepper for a flavorful take on this classic pasta dish. Butternut squash pasta is a vegetarian delight, enjoyed by everyone.

Roasted Asparagus Pasta has made me fall in love with asparagus all over again. The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once.

Tender noodles and lightly roasted vegetables come alive with a zesty dressing in this Roasted Vegetable Pasta Salad. So good, you’ll make it twice.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible (and deceptively easy to make!) Shrimp Asparagus Pasta.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying Broccoli Sausage Pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

Spinach Artichoke Pasta

If you like spinach artichoke dip, you're going to love spinach artichoke pasta. We're talking pasta enrobed in perfectly flavorful, cheesy cream sauce positively bursting with spinach and tender artichokes. Pure heaven!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 381kcal

Author Mary Younkin

Ingredients

16 ounces bite-size pasta fusilli, bow tie, elbow, or penne
2 tablespoons butter
2 garlic cloves, minced
5 ounces frozen chopped spinach, partially thawed about half of a 10-ounce bag
7 ounces canned artichoke hearts, drained and chopped about half of a 14-ounce can
8 ounces cream cheese softened
8 ounces sour cream
½ cup grated Parmesan cheese plus more for serving
¼ teaspoon kosher salt ONLY as needed, adjust to taste
½ cup reserved pasta water or chicken broth as needed

Instructions

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking liquid.
Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Stir in the pasta. If the pasta looks dry, add a splash of the reserved pasta water, stir, and add more as needed. Serve topped with additional Parmesan cheese, if desired.

Nutrition

Spinach Banana Smoothie

Mary Younkin — Tue, 10 Sep 2024 08:30:00 +0000

A picky eater approved spinach and banana smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.

Spinach and Banana Smoothie

If there is any combination that I use more than bananas and spinach in smoothies, I can’t think of it. Frozen bananas are a staple at my house, and I love the bright green color and mild flavor that spinach contributes. (Not to mention the fact that my kids will happily eat a whole lot of spinach when it’s tossed into smoothies!)

Here’s a tip for you next time your spinach starts to wilt before you’re able to use all of it; just toss it in the freezer. Frozen spinach works perfectly in smoothies and freezing it makes it super easy to keep it on hand.

Spinach Banana Smoothie

To make these simple spinach banana smoothies, you’ll need the following ingredients:

baby spinach
bananas
orange juice

Banana Spinach Smoothie

Add the spinach, bananas, and orange juice to a blender. Puree until smooth. Pour into glasses and serve immediately.

This 3-ingredient smoothie is easy to make and delicious as written. But, you can also opt to garnish with fresh sliced bananas or oranges.

If you’re looking for more ways to use up that bag of spinach languishing in your crisper drawer, look no further! Peach Caprese Salad is a vibrant medley of flavors and textures, crafted to tantalize your taste buds and transport you to a sunny orchard in the height of peach season.

Spinach Banana Smoothie

A picky eater approved spinach and banana smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.

Servings

Calories 224kcal

Author Mary Younkin

Ingredients

2 cups baby spinach about 2 ounces
2 large frozen bananas
2 cups orange juice

Instructions

Add the spinach, bananas, and orange juice to a blender. Puree until smooth. Pour into glasses and serve immediately.

Notes

This 3-ingredient smoothie is easy to make and delicious as written. But, you can also opt to garnish with fresh sliced bananas or oranges.

Nutrition

Stovetop Spinach Artichoke Dip

Mary Younkin — Tue, 03 Sep 2024 08:30:00 +0000

One of the most popular party snacks we make is Spinach Artichoke Dip. It’s a classic appetizer that pretty much everyone enjoys, and depending on the crowd, you’ll be lucky if you have a single bite left over.

Stovetop Spinach Artichoke Dip

There’s no oven time or long-simmering required with this simple stovetop recipe. From start to finish it only takes about 15 minutes to make this awesome dip.

As much as I love this baked spinach dip with bacon and the ease of making a warm spinach dip in the slow-cooker, sometimes the craving doesn’t want to wait. And this recipe gets big bonus points for multiplying so well for a crowd.

Certain members of my extended family know exactly how easily a warm spinach artichoke dip can be made. And, if there is enough time (read: almost every time we get together) they are likely to ask for it.

It makes me happy to feed people the dishes that they adore. I hope that this dip makes your family as happy as it makes mine!

Warm Spinach Artichoke Dip

You’ll need the following ingredients to make this recipe:

butter
frozen spinach
canned artichoke hearts
cream cheese
sour cream
Parmesan cheese
garlic salt

While you can certainly make this using the classic block of frozen chopped spinach, my go-to here is frozen spinach in a bag, when it’s available at the store.

I’ve also made this with fresh spinach that I chop myself or with fresh spinach I’ve tossed in the freezer. There isn’t a wrong way to make and enjoy this recipe.

Start by melting the butter in a large saucepan over medium-low heat. Then, stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.

Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt. Cook, stirring occasionally, until thickened, about 10 minutes. Serve warm.

What To Serve with Spinach Artichoke Dip

The truth is that, with a good dip, you can serve almost anything. I like this best with buttery crackers, tortilla chips, or toasted bread. But, I’ve also dipped into it with raw vegetables. What do you dip with?

Stovetop Spinach Artichoke Dip

There's no oven time or long-simmering required with this simple stovetop recipe. From start to finish it only takes about 15 minutes to make this awesome dip.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 171kcal

Author Mary Younkin

Ingredients

2 tablespoons butter
2 garlic cloves, minced
5 ounces frozen chopped spinach, partially thawed about half of a 10-ounce bag
7 ounces canned artichoke hearts, drained and chopped about half of a 14-ounce can
8 ounces cream cheese softened
8 ounces sour cream
½ cup grated Parmesan cheese
¼ teaspoon kosher salt ONLY as needed, adjust to taste

Instructions

Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Serve warm.

Notes

This recipe will multiply beautifully for a crowd.

Nutrition

Cold Spinach Artichoke Dip

Mary Younkin — Tue, 23 Jan 2024 09:30:00 +0000

Flavorful artichokes and earthy spinach meld perfectly with zesty garlic and Parmesan cheese in a creamy, cold Spinach Artichoke Dip so good, you will not be able to stop dipping.

I’ve learned that there are some very strong opinions on artichoke dip. Some people tend to think it should only be prepared a certain way.

The biggest benefit to this particular recipe is that it eliminates the main complaint from one of my children – large pieces of spinach. While he likes the flavors, he hates the texture of traditional spinach dips.

By using the food processor, this dip is loaded with all of the traditional flavors with a creamy spreadable result. I’ve spread this on crackers, dipped chips in it, added a scoop to a salad and tossed it like a dressing, spread it on a wrap, there aren’t many ways I won’t happily use this garlicky, artichoke, and spinach dip.

Cold Spinach Artichoke Dip

This cold spinach artichoke dip gives my crock pot a run for its money on being the easiest method. It’s a lot faster, for sure!

This appetizer comes together in very little time at all. Bursting with rich artichoke flavor, I love the simplicity of serving it with tortilla chips while visiting with friends and family.

Probably the only reason why this recipe isn’t my all-time favorite is that I’d rather clean a slow cooker than a food processor. And, who am I kidding? If the disposable liner fares well, I don’t have to clean it at all. That said, popping the food processor sections into the top shelf of the dishwasher makes this almost as simple.

Still, I don’t have hours to wait for every craving. So, this cold dip makes it onto my menu with some regularity. And, I don’t regret that at all. It doesn’t get much simpler.

You can serve almost anything with this dip. I like it best with tortilla chips or toasted baguette slices. But, I’ve also dipped into it with carrots, bell peppers, and cucumbers. And, I’ve even used pita chips and crackers, depending on what’s in the pantry.

What is your favorite thing to dip?

Easy Spinach Artichoke Dip Recipe

You’ll need the following ingredients to make this:

onion
garlic
canned artichoke hearts
frozen spinach (chopped)
Parmesan cheese
dry vegetable soup mix
cream cheese
mayonnaise
sour cream

When using frozen spinach, it’s important to remove as much water as possible from the spinach before adding it to recipes. The spinach should be fully thawed and drained.

Before adding it to the recipe, wrap the spinach in several layers of paper towels and (while holding it over a bowl) press it with your hands to remove as much moisture as possible.

You’ll start by combining the onion, garlic, and artichoke hearts in a food processor and process until finely chopped. Add the spinach and process again until well combined. Set aside.

Place the cream cheese in a medium-sized bowl and beat with an electric mixer until smooth.

Add the mayonnaise and sour cream and beat again to combine. Add the Parmesan and the vegetable soup mix and beat once more until combined.

Add the spinach mixture to the bowl with the cream cheese mixture and stir to mix well. Transfer to an airtight container and refrigerate until ready to serve.

Spinach Artichoke Dip

Looking for more recipes like this spinach dip?

Unbelievably rich and creamy, this Crockpot Spinach Artichoke Dip explodes with flavor. Artichokes + spinach are a classic pairing for a reason. And, you will not believe how easy it is to make spinach artichoke dip in your crockpot.

The robust flavor of artichoke hearts is perfect with the fiery kick of fresh jalapenos in this endlessly snackable Artichoke Jalapeno Dip.

This Rosemary Artichoke Dip is about to become your new favorite party dip, holiday appetizer, and movie night snack craving.

This simple baked Spinach Artichoke Dip with Bacon is creamy, rich, and full of great flavors. It proves that artichoke dip is fabulous even if you bake it in the oven.

Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy Fiesta Corn Dip to create a snack worthy of any occasion.

When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a Green Bean Artichoke Casserole that is certain to be a win on your holiday table.

Cold Spinach Artichoke Dip

Flavorful artichokes and earthy spinach meld perfectly with zesty garlic and a Parmesan cheese in a Cold Spinach Artichoke Dip so good, you will not be able to stop dipping.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 164kcal

Author Mary Younkin

Ingredients

1 small yellow onion roughly chopped
8 cloves garlic
14 ounces canned artichoke hearts drained
10 ounces frozen chopped spinach thawed and drained
8 ounces shredded Parmesan cheese
1 package dry vegetable soup mix
8 ounces cream cheese room temperature
1 cup mayonnaise
8 ounces sour cream

Instructions

Combine the onion, garlic, and artichoke hearts in a food processor and process until finely chopped. Add the spinach and process again until well combined. Set aside.
Place the cream cheese in a medium-sized bowl and beat with an electric mixer until smooth. Add the mayonnaise and sour cream and beat again to combine. Add the Parmesan and the vegetable soup mix and beat once more until combined.
Add the spinach mixture to the bowl with the cream cheese mixture and stir to mix well. Transfer to an airtight container and refrigerate until ready to serve.

Notes

When using frozen spinach, it’s important to remove as much water as possible from the spinach before adding it to recipes. The spinach should be fully thawed and drained.

Before adding it to the recipe, wrap the spinach in several layers of paper towels and (while holding it over a bowl) press it with your hands to remove as much moisture as possible.

Nutrition

Peach Mozzarella Salad with Prosciutto

Mary Younkin — Wed, 02 Aug 2023 08:30:00 +0000

This peach salad is a vibrant medley of flavors and textures, crafted to tantalize your taste buds and transport you to a sunny orchard in the height of peach season.

Mixed with tender-crisp baby spinach or spring mix, you’ll find creamy mozzarella pearls, luscious sweet peaches, and tantalizing prosciutto. Each element contributes its distinct character, coming together in a perfect symphony.

But the true magic lies in the finishing touch – a drizzle of velvety balsamic glaze. With its rich and tangy undertones, this glaze elevates the salad to new heights, adding depth and complexity to every bite.

Oh, it sounds so fancy, and I could go on and on about how fantastic all of these flavors are together, but really? It’s a handful of ingredients that come together to create something unforgettable.

Whether you’re seeking a light and elegant appetizer or a show-stopping side dish, the peach salad delivers unforgettable and refreshing deliciousness with every bite.

So, embrace the flavors of the season and savor this salad that celebrates the summer sweetness of peaches and leaves you craving more with every forkful.

Peach Mozzarella Salad with Prosciutto

You’ll need the following ingredients to make this recipe:

peaches
olive oil, lemon juice, salt, and pepper
spring mix or baby spinach
mozzarella pearls, ciliegine or bocconcini
prosciutto
fresh basil
balsamic glaze

More Salads with Fruit

Light summer salads are my favorite thing to eat when the weather grows warm. Adding fruit to those salads? Well, that’s never a bad idea. I love the sweet and savory combination and luckily, my family does too. All of these salads have earned two thumbs up from kids and adults alike.

There’s just something about a colorful caprese salad that simply screams summer, doesn’t it?

Spring mix and spinach are combined with crunchy apple slices, chewy raisins, and almonds in a tangy sweet dressing work to make this Spinach Apple Salad. It is a delightful mix of crunchy and tender textures and it gets rave reviews every time I share it with friends.

Crisp lettuce, sweet mango slices, and sharp red onions combine to make this a deliciously simple Mango Summer Salad. With a light and slightly spicy dressing, this salad was a hit with my family.

Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create this refreshing Orange Parsley Salad. When my sister first introduced me to this salad many years ago, I made it every single day for weeks. And no, I’m not exaggerating at all. Years later, this salad still makes a regular appearance on our table.

This Pear Salad is filled with slices of sweet pears, crunchy toasted pecans, and plenty of bleu cheese crumbles over a bed of baby spinach. When tossed with a tangy dijon vinaigrette, it’s an unforgettable salad.

Peach Salad with Mozzarella and Prosciutto

This peach salad is a vibrant medley of flavors and textures, crafted to tantalize your taste buds and transport you to a sunny orchard in the height of peach season.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 278kcal

Author Mary Younkin

Ingredients

4 medium peaches sliced thin
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt adjust to taste
⅛ teaspoon freshly ground black pepper adjust to taste
8 ounces spring mix or baby spinach roughly chopped or torn bite-size
4 ounces mozzarella pearls ciliegine or bocconcini – halved as needed
2 ounces prosciutto torn bite-size
12 basil leaves sliced very thin or torn
2 tablespoons balsamic glaze adjust to taste

Instructions

Place the sliced peaches in a mixing bowl and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Toss to coat.
On a large platter, or in the same mixing bowl, layer the spring mix, peaches, mozzarella, prosciutto, and basil. Drizzle with balsamic glaze.

Nutrition

Chopped Caprese Salad

Mary Younkin — Wed, 28 Jun 2023 08:30:00 +0000

Garden-fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic make a timeless combination in this Chopped Caprese Salad.

Easy Caprese Salad

Something about this classic salad has a way of making any meal feel like a special occasion. The colors and flavors contrast each other beautifully.

It feels sophisticated and elegant, even though it is ridiculously simple to make. And, I have found that this chopped caprese salad recipe yields a more consistent mix of those timeless flavors in every bite. That’s a win in my book.

Chopped Caprese Salad Recipe

You’ll need the following ingredients to make this recipe:

mozzarella
grape tomatoes
baby spinach and fresh basil
olive oil
balsamic vinegar
salt and pepper

Place the spinach on a cutting board and roughly chop into bite-size pieces. Transfer the spinach to a large mixing bowl. Slice the basil into shreds and add to the mixing bowl.

Halve the grape tomatoes, or quarter them if extra-large. Then, add them to the bowl. Add the cheese and toss lightly with tongs to combine.

Right before serving, drizzle the salad with balsamic and olive oil. Sprinkle with salt and pepper to taste. Then, toss once more and serve immediately.

The recipe multiplies nicely for a crowd. And, for fancier presentation, each serving can be plated individually, then sprinkled with vinegar, oil, and spices.

Chopped Caprese Salad

I like to serve this easy caprese salad alongside some Chicken Parmesan Zucchini Boats. They’re both loaded with flavor and big hits at my table.

If you like a more traditional pasta entree, I strongly recommend you try this Ham and Pea Pasta. It’s fabulously creamy and reminds me of carbonara, which I like to serve with a fresh salad.

I also enjoy this Air Fryer Eggplant Parmesan. It’s rich and savory with plenty of gooey cheese and fresh herbs–perfect for a cozy weeknight dinner.

Chopped Caprese Salad

Garden-fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic dressing make a classic combination in this Chopped Caprese Salad.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 226kcal

Author Mary Younkin

Ingredients

7-8 cups baby spinach roughly chopped, approximately 10 ounces
30 leaves fresh basil sliced thin, about 1 cup’s worth
24 ounces grape tomatoes about 3 cups, halved or quartered
8 ounces mozzarella pearls or fresh mozarella torn into small pieces
4 tablespoons balsamic vinegar
4 tablespoons olive oil
¼ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Place the spinach on a cutting board and roughly chop into bite-size pieces. Transfer the spinach to a large mixing bowl. Slice the basil into shreds and add to the mixing bowl.
Slice the tomatoes in half, quarter them if extra-large, and add to the bowl. Add the cheese and toss lightly with tongs to combine.
Right before serving, drizzle the salad with balsamic and olive oil, sprinkle with salt and pepper. Toss once more and serve immediately.

Notes

The recipe multiplies nicely for a crowd. For a fancier presentation, each serving can be plated individually and then sprinkled with vinegar, oil, salt, and pepper.

Nutrition

Old Fashioned 7 Layer Salad

Mary Younkin — Wed, 24 May 2023 08:30:00 +0000

With crunchy greens, juicy tomatoes, tender peas, cheddar cheese, plenty of bacon and eggs, and a bright, smoky dressing, this old fashioned 7 layer salad delivers more than you might be expecting.

My family tends to be hit or miss with enjoying salads that are served as a meal by themselves, but this one? They LOVE it. My middle son ate three huge servings the last time I made it.

A more appropriate name for this salad might be the Irresistible 7 Layer Salad with Smoky Bacon Dressing, but that’s kind of a lot. And in all honesty, 7 layer salads really are an old-fashioned favorite, aren’t they?

The salad can be assembled up to 24 hours in advance, making it perfect for busy summer nights. Layer it together in the morning, top it with the dressing, cover, and refrigerate. Toss the salad with the dressing just before serving.

Grandma’s 7 Layer Salad

Is there anyone for whom the traditional 7 layer salad recipe doesn’t bring back memories of church potlucks or dinner at Grandma’s house?

I’ve always enjoyed seven-layer salads, I mean really, a salad loaded with bacon and eggs is never going to be a bad thing in my world. But as you may already know, I am a salad lover down to the bone. So, I couldn’t resist playing a bit with Grandma’s recipe to make it my own.

Southern 7 Layer Salad Recipe

I’ve added a couple of extra eggs and a bit more bacon to the traditional Southern 7 layer salad recipe. Salads hearty enough to be a full meal on their own make me oh so happy.

You’ll need the following ingredients to make this salad:

iceberg lettuce
baby spinach
salt and pepper
eggs
bacon
tomatoes
green onions
cheddar cheese
peas

There really isn’t a right or wrong way to make this salad. Want 8 layers? Add some chopped bell peppers.

Want 9 layers or 10 layers? Try some broccoli, cucumber, or cauliflower too. Vegetarian? Feel free to skip the bacon, if that isn’t your thing. Me, I’m much more likely to double down on the bacon.

7 Layer Salad Dressing

I am all about quick and easy homemade salad dressings when it comes to fresh salads. Sometimes I crave a simple tossed salad or an old-fashioned bean salad.

Other days, it might be creamy salads like this pea salad with a whole lot of bacon, or this dill pickle lover’s potato salad. As far as I’m concerned, there’s never a bad time for classic macaroni salad or a broccoli cauliflower salad. This hearty roasted beet salad is always a hit, and this watermelon arugula salad is a classic on a hot summer day.

Despite countless options, I continue to make almost exactly the same salad every single day for lunch, but there is no end to the ways we can change things up to keep the same basic salads interesting.

Mayonnaise Dressing for 7 Layer Salad

The first time I made a 7 layer salad and tasted the mayonnaise dressing, I immediately wanted to wake it up.

So, I reached for the pan I cooked the bacon in, added a tablespoon of warm bacon grease, and squeezed a couple of tablespoons of fresh lemon juice into the dressing. Gave it a stir and voila.

The result was a whole new bright, flavorful dressing with just a hint of smoky bacon flavor. I make the dressing with part sour cream, part mayonnaise and while that does serve to lighten it a bit, it also adds some tang that we love.

There isn’t a great deal of dressing here, it’s just over half a cup for the whole salad. When tossing the salad, the result is a very light dressing, nothing is going to be mayonnaise-soaked here.

I like to sprinkle salt and pepper over the greens when I’m layering this salad together, but you can just as easily add a bit of salt and pepper to the dressing too.

Lastly, while layered salads sure are pretty, let’s get real here. It’s not a whole lot of fun to actually serve yourself from a layered presentation.

When I’m making dinner for my family, I build the salad in a giant mixing bowl and toss it well to make sure that awesome dressing lightly coats every bite.

Looking for more classic salad recipes? Garden-fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic make a timeless combination in this Chopped Caprese Salad.

Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make this vibrantly colorful and flavorful Golden Beet Salad that I can’t stop eating.

7 Layer Salad

With crunchy greens, juicy tomatoes, tender peas, cheddar cheese, plenty of bacon and eggs, and a bright, smoky dressing, this salad delivers more than you might be expecting.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 483kcal

Author Mary Younkin

Ingredients

½ head iceberg lettuce chopped into 1" pieces, about 6 cups
4 ounces baby spinach leaves stems removed
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 hard-boiled eggs peeled and sliced or chopped
8 ounces bacon cooked and chopped (reserve bacon grease for dressing)
3 large Roma tomatoes sliced in half, seeds removed, and chopped
4 green onions sliced thin
4 ounces freshly shredded cheddar cheese about 2 cups
6-8 ounces frozen peas partially thawed, about 1½ cups

Dressing Ingredients

¼ cup sour cream
¼ cup mayonnaise
1½ teaspoons sugar
2 tablespoons fresh lemon juice
1 tablespoon warm bacon grease

Instructions

In a large bowl, layer the lettuce, spinach, salt and pepper, eggs, bacon, tomatoes, onions, cheese, and peas.
Stir together the sour cream, mayonnaise, sugar, lemon juice, and bacon grease. Spread the dressing in a thin layer over the peas.
Cover and refrigerate until ready to serve. Toss well, just before serving.

Notes

The salad can be assembled up to 24 hours in advance, making it perfect for busy summer nights. Layer it together in the morning, top with the dressing, cover, and refrigerate. Toss the salad with the dressing just before serving.

Nutrition

Spinach Quesadilla

Mary Younkin — Fri, 03 Feb 2023 09:30:00 +0000

A handful of spinach and a pile of melty cheese between buttery crispy tortillas is spinach quesadilla snacking perfection.

Spinach Quesadillas

Do you have go-to meals or snacks at your house? The ones where you are guaranteed to always have the ingredients on hand.

For us, it is quesadillas. We always have tortillas and cheese on hand. So, it is simply a matter of finding something fun to pop in there with the cheese. Meat or vegetables, we always have something left over or waiting in the produce drawer that can go with it.

Perhaps the real reason I love quesadillas so much is the crispy, melted, almost burnt bits of cheese around the edges. I’m definitely guilty of overfilling the cheese just to sneak those little almost burnt edges.

Spinach Quesadilla Recipe

My quesadilla technique is super simple. Always butter the tortillas, not the skillet. Always use two layers of cheese.

That is right, bottom tortilla + cheese + the filling of your choice + more cheese + top tortilla. You can’t go wrong and the cheese holds everything together nicely.

For serving spinach quesadillas, we dip them in all kinds of things. Really it depends on what is in the refrigerator. Hot sauce is our usual go-to. But, salsa is quite tasty and pico de Gallo is always a hit.

After cooking, skip the plate and just serve the quesadilla on your cutting board. Cutting a hot quesadilla into manageable pieces is super simple with a pizza cutter or large knife.

Just transfer the quesadilla to a cutting board and run a wheel pizza cutter over it. Or take your large chef’s knife and rock across it in one swift motion to cut it.

You’ll need these ingredients to make a spinach quesadilla:

butter
flour tortillas
freshly shredded Mozzarella cheese
baby spinach leaves roughly torn
hot sauce for serving OPTIONAL

Vegetable Quesadilla

Quesadillas filled with cheese and leftover vegetables are the best and super filling for any time, especially snack time for my kids.

Trust me, just try stuffing cheese and roasted vegetables between buttery crisp tortillas or making vegetable grilled cheese.

This broccoli quesadilla combines everything you love about cheddar and broccoli and toasts it into gooey awesomeness between a couple of buttery crisp tortillas.

Cheese filled with buttery, crispy edges and overflowing with filling black bean and corn quesadillas are snacking perfection.

Looking for more spinach recipes? A picky eater approved spinach and banana smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.

Spinach Quesadilla

A handful of spinach and a pile of melty cheese between a buttery crispy tortilla is spinach quesadilla snacking perfection!

Course Main Course, Snack

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 446kcal

Author Mary Younkin

Ingredients

1 teaspoon butter
2 8-10" flour tortillas
⅔ cup freshly shredded Mozzarella cheese
12 baby spinach leaves roughly torn
hot sauce for serving OPTIONAL

Instructions

Lightly butter one side of each tortilla. Return the skillet to the stove over medium-high heat. Place one tortilla buttered side down in the skillet. Layer half of the cheese, the spinach, and the remaining cheese over the tortilla. Top with the remaining tortilla.
When the cheese is melting and the tortilla facing the skillet begins to brown, use a large spatula to carefully flip the tortilla over and cook on the second side for a few minutes.
When everything has melted together and the tortillas are golden and crisp, remove the quesadilla from the skillet and slice it into wedges. Serve warm with hot sauce.

Nutrition

Slow Cooker Spinach Artichoke Dip

Mary Younkin — Wed, 01 Feb 2023 09:30:00 +0000

Unbelievably rich and creamy, this slow cooker spinach artichoke dip explodes with flavor. Artichokes + spinach are a classic pairing for a reason. And, you will not believe how easy it is to make spinach artichoke dip in your crockpot.

I love making this crockpot spinach dip to take to potlucks or when hosting a crowd at my house. And, without fail, I get asked to share the recipe.

Easy Artichoke Spinach Dip

How could it get easier than a slow-cooker spinach artichoke dip? This is such a simple method, anyone can do it.

You’ll start by combining artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker. And, that’s basically it.

Just cover those ingredients with a lid and cook on LOW for a couple of hours. You can stir the mixture occasionally as it warms, or just ignore it until the end.

Seriously, that’s all it takes to make this easy spinach artichoke dip. It takes more steps to make avocado toast. Go buy these ingredients now. Your family will thank you.

Easy Spinach Artichoke Dip Recipe

canned artichoke hearts
frozen spinach
cream cheese
mozzarella cheese
Parmesan cheese
milk
salt and pepper

What To Serve with Spinach Artichoke Dip

No need to worry about what to serve with crockpot artichoke dip. The truth is that, with a good dip, you can serve almost anything. I like it with chips or toasted bread.

I’ve also dipped into it with raw vegetables. Or even crackers in a pinch. My kids would probably say that you can just use a finger to eat this dip. And, I’ve seen the proof of that at my table.

There’s nothing better than warm dips when you want something hearty and immensely snackable.

Looking for more dipping recipes?

Grab a chip and dig right into this creamy Caramelized Onion Dip. This tantalizing appetizer combines the smoothness of sour cream with the sweet and savory essence of onions slow-cooked to perfection.

This endlessly snackable Artichoke Jalapeno Dip combines the robust flavor of artichoke hearts with the fiery kick of fresh jalapenos.

Slow Cooker Spinach Artichoke Dip

Unbelievably rich and creamy, this slow cooker spinach artichoke dip explodes with flavor.

Servings servings

Author Mary Younkin

Ingredients

14 ounces canned artichoke hearts, drained and chopped
9 ounces frozen spinach, thawed and drained
8 ounces cream cheese
¾ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
¼ cup milk
salt and ground black pepper to taste

Instructions

Combine the artichokes, frozen and thawed spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
Cover with lid. Cook on High, stirring occasionally, for 2 hours or until creamy and hot. Serve warm.