Sunset February 2015 Recipe Collection
Spinach and Ricotta Gnocchi
There's a hefty amount of spinach in these gnocchi--which for us justifies the indulgent brown-butter sauce. Shape and freeze the gnocchi ahead, so at dinnertime you can just boil them and make the sauce.
Spinach Salad with Tahini Vinaigrette
The salad's flavors tilt toward the Middle East, with a nutty, slightly spicy dressing and pita chips in lieu of croutons. Prep the components in advance so the salad can be thrown together at the last minute, as it wilts quickly.
Creamy Spinach Chickpea Soup
Curry, ginger, and mint give this soup a kick, while puréed chickpeas make it hearty enough to eat as a main course. For the best texture, purée until silky smooth.
Pomegranate Molasses-Glazed Chicken and Carrots
Pomegranate molasses, a staple ingredient in the Eastern Mediterranean, gives this one-pot dish a delectable tang.
Sweet Potato Sandwiches with Feta and Salsa Verde
The meatiness of sweet potatoes makes them perfect for sandwiches; salty feta and salsa verde add savoriness.
Pork Scaloppine with White Beans and Fried Sage
Using fresh sage is the key to giving this classic dish lots of flavor in very little time.
Sour Cream & Onion Potato Chips
Pizza Bianca with Dandelion Greens
Chandra Paton Shupe created her seasonal pizza after a trip to a farmers' market for a friend's Iron Chef-style cook-off party. "We grabbed everything that looked beautiful and tasty and put it all together."