Greens and Beans Tartine

Bacon beans, garlic, and greens are combined in this delicious open-faced sandwich called a tartine.

Ingredients

Toast:

• 4 thick slices French bread

• 2 tablespoons olive oil

Greens:

• 1 bunch Swiss chard, stems removed

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• zest from 1 lemon

• salt and freshly ground black pepper to taste

• cayenne pepper to taste

Beans:

• 2 slices bacon, cut into 1/2 inch pieces

• ¼ cup sliced green onions

• ½ teaspoon ground cumin

• ¼ teaspoon dried oregano

• salt to taste

• 1 (12 ounce) can pinto beans, drained and rinsed

• 2 tablespoons water, plus more as needed

Tartine:

• 1 lemon, juiced

• 6 ounces pepper Jack cheese, grated

• 1 red Fresno chile, thinly sliced

• ¼ cup thinly sliced green onions

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Drizzle olive oil on both sides of the bread.

3. Bake in the preheated oven until light golden brown, about 20 minutes.

4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.

5. Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.

6. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.

7. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

8. Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.

9. Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.

10. Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.

11. Serve topped with Fresno chile pepper slices and green onions.

Spanakopita

This is an authentic Greek spanakopita pie recipe featuring layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling. Serve warm for an impressive but easy to make vegetarian main dish.

Ingredients

• 3 tablespoons olive oil

• 1 large onion, chopped

• 1 bunch green onions, chopped

• 2 cloves garlic, minced

• 2 pounds spinach, rinsed and chopped

• ½ cup chopped fresh parsley

• 1 cup crumbled feta cheese

• ½ cup ricotta cheese

• 2 large eggs, lightly beaten

• 8 sheets phyllo dough

• ¼ cup olive oil, or as needed

Directions

1. Gather all ingredients.

2. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.

3. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.

4. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.

5. Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.

6. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.

7. Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.

8. Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.

9. Bake in the preheated oven until golden brown, 30 to 40 minutes.

10. Cut into squares and serve while hot.

Strawberry Spinach Salad

Combining these two classic spring crops is the perfect way to bring in some refreshing, uplifting flavors as bright as a sunny spring day.

Ingredients

Dressing:

• ½ cup white sugar

• ½ cup olive oil

• ¼ cup distilled white vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon minced onion

• ¼ teaspoon paprika

• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• ¼ cup almonds, blanched and slivered

Directions

1. Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

2. Make salad: Combine strawberries, spinach, and almonds in a large bowl.

3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Irish Soda Bread

Ingredients

• 1 cup milk

• 2 tablespoons distilled white vinegar

• 2 cups all-purpose flour

• 1 tablespoon white sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Directions

1. Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.

2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.

3. Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.

4. Bake in the preheated oven until golden brown, about 45 minutes.

One-Pan Tomato and Spinach Chicken

One-pan meals are awesome! Savory Chicken Broth, red wine, and tomatoes create a flavorful sauce for the chicken and pasta ensuring a restaurant-quality dish you will definitely enjoy!

Ingredients

• 10 ounces boneless skinless chicken breasts, cut into 1 inch pieces

• 1 tablespoon olive oil

• 1 medium onion, chopped

• ¼ cup red wine

• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained

• 1 cup Chicken Broth

• 4 ounces uncooked penne pasta

• ¾ cup water

• 4 cups baby spinach

Directions

1. Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

2. Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.

3. Stir in the tomatoes, Chicken Broth, penne, and water; heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

Slow Cooker Chicken Marrakesh

This Moroccan-style recipe is so easy to make, it might just become a tradition in your household.

Ingredients

• 1 onion, sliced

• 2 cloves garlic, minced (Optional)

• 2 large carrots, peeled and diced

• 2 large sweet potatoes, peeled and diced

• 1 (15 ounce) can garbanzo beans, drained and rinsed

• 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

• ½ teaspoon ground cumin

• ½ teaspoon ground turmeric

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground black pepper

• 1 teaspoon dried parsley

• 1 teaspoon salt

• 1 (14.5 ounce) can diced tomatoes

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Cook's Note:

You can use chicken thighs instead of breasts, if you prefer. Increase the amount of salt if the flavor is too bland. This recipe is versatile: you can substitute red peppers, zucchini, etc. for other vegetables.