Place naan bread on a baking sheet and then spread cream cheese overtop, then sprinkle the mozzarella all over the pizza.
Add the tomatoes and spinach on the outside, leaving an empty space in the center of each pizza. Crack an egg into the center, then carefully place the baking sheet into the oven. Bake pizzas for 11-12 minutes until the eggs have set and the cheese is melted.
Sprinkle with chives and fresh cracked black pepper and enjoy!
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1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
1 cup (9oz/250 grams) whole-milk ricotta
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
salt and black pepper, to taste
In a large pot of boiling salted water, cook pasta according to package directions until al dente.Meanwhile, make the ricotta sauce.
In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
Stir until well combined, taste and make sure you’re happy with the seasoning.
In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
After 1 minute, drain and return pasta and spinach to the same pot.
Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!
8oz (225 grams) pasta (penne, rigatoni, spaghetti…)
1 Tbsp olive oil or extra virgin olive oil, plus more to serve
2-3 garlic cloves, finely sliced or minced
9oz (250 grams) baby spinach, washed
¼ tsp fine salt, plus more to taste
5oz (140 grams) cream cheese
1oz (30 grams) freshly grated parmesan cheese, plus more to serve
¼ tsp ground nutmeg, or ⅓ of freshly grated nutmeg, or according to taste
black pepper, to taste
Cook your pasta until al dente following the package directions. Before draining, reserve at least 1/2 cup of pasta cooking water and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add garlic and cook for about 1 or 2 minutes until fragrant (make sure you don’t burn it).
Add part of the spinach and season with salt. Stir until wilted adding handful of spinach at a time.
When the spinach are wilted but still bright green, stir in cream cheese and 1/3 cup of pasta cooking water (don’t add all the reserved water straight away, but save the rest in case you need to loosen the sauce when you add pasta to the skillet).
Then add grated parmesan cheese and nutmet to the sauce and give a good stir. The sauce will be ready in a couple of minutes.
Drain pasta, add to the skillet and toss to combine. Serve immediately ¼with a drizzle of extra virgin olive oil, black pepper and freshly grated parmesan cheese. Enjoy.
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Preheat the oven to 375 degrees F. Line a large jelly-roll pan with foil.
In a 4-quart sauce pot, heat the oil on medium. Add the shallot, garlic, and nutmeg and cook for 2 minutes, stirring frequently. Add the spinach and salt; cook 3 to 4 minutes, or until the spinach wilts, stirring occasionally. Transfer the mixture to the bowl of a food processor and let it cool slightly. Add the feta, yogurt, dill, and pepper. Pulse until smooth. Add the egg and pulse until combined.
Spoon 1 heaping teaspoon of the spinach mixture into each phyllo shell. Arrange the shells on the prepared pan and bake for 15 minutes, or until the edges are golden brown and the Olling is set. Serve immediately or freeze, in an airtight container, up to 1 week. Bake 10 minutes in a 375 degree F oven to reheat.
This delicious recipe and photos were created by WomansDay.com, we simply shared it! Check them out for more great ideas!
3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb BABY spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 –4 cups cooked black lentils (or aka caviar lentils, beluga lentils, or French green lentils)
1 teaspoon salt, more to taste!
If cooking black lentils and basmati rice, start them first (see notes)
Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!
Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.
Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.
This delicious recipe and photos were created by FeastingAtHome.com, we just shared it! Check them out for more awesome recipes!