Spinach Herb Sauce Recipes

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
• Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
• Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
• Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
• Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
• Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

Steps:

• Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
• Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
• To serve, spoon over 1 pound of pasta, cooked.

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Steps:

• Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.

Steps:

• In a blender purée the spinach with the mayonnaise, the yogurt, the tarragon, and the lemon juice until mixture is smooth and stir in the chives. Serve the sauce with chicken.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

Steps:

• In a food processor, puree the spinach, thyme, garlic, lemon zest and juice, wine, oil, sea salt and black pepper until smooth. Cover and refrigerate.
• In a bowl, mix together cheese, milk, pepper and thyme until very soft, then fold in the lobster until well blended. Set aside.
• Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.
• Place 1 tsp of lobster filling in the centre of each wrapper.
• Take one corner of a wrapper and pull it over to the opposite corner, pressing down on all sides to seal the edges into a triangle.
• Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.
• Place finished pasta on a wax-paper lined sheet.
• When all the pasta is filled and shaped, place the baking sheet in the fridge for 1-2 hours, or in the freezer for 30 minutes.
• Bring a large pot of salted water to a boil.
• Add tortellini and cook 4 minutes.
• Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.
• Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.
• Serve immediately, garnished with a sprinkle of breadcrumbs if desired.

Steps:

• Boil some salted water add tortellini, cook until just soft (al dente), drain.
• Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
• Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
• Serve immediately sprinkle with extra chives and grated Parmesan if desired.