These spinach ricotta dumplings are flavorful bombs of greens, they come out fluffy and light, and are a great vegetarian main dish
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If you aren’t into farro yet you soon will be. Here I cook it in a purée of leafy green vegetables and herbs for a delicious and highly nutritious dish.
Spanakopita is a Greek favorite. Mine uses olive oil – but not too much of it – and is filling rich, with just enough pastry to hold the greens in a pretty, crunchy, delicious package. Step by step instructions and photos make this an easy – yet impressive – recipe.
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This is a perfect winter soup: warmly spiced, nicely herbed, and thickened by pureed red lentils so that it’s hearty and filling without getting heavy.
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