Mary Berg launches a nutritional sneak attack with recipes that cram in the good stuff without skimping on flavor. She has chocolate for breakfast with Baked Chocolate Almond Oatmeal, sweetened with dates and fresh orange. Mary's Spaghetti Squash Lasagna Boats ditch the pasta but have all of the cheesy goodness of the original, while her Super Green Pasta uses hand-rolled spinach dough and coated in basil and pea pesto. Then, her Frozen Yogurt Pops are a sweet treat with a sneaky serving of spinach hidden beneath cherry and orange.
Ina faces her fear and takes on the hardest egg recipes. There's an Omelet master class from local chef Terry Harwood, the secrets to a perfect Spinach and Cheddar Souffle revealed and the scoop on foolproof Hollandaise, the perfect accompaniment to Roasted Asparagus. Plus she's cracking everyone's scary egg questions in Ask Ina.
Chef Bobby Flay defines flatbread, a zesty New-American twist on Middle-Eastern bread, with toppings. With recipes for Grilled Flatbread with Garlic-Rubbed Filet of Beef, White Bean Puree, and Sun-dried Tomato Chutney?; Flatbread w/Ricotta Cheese, Fresh Tomatoes & Roasted Garlic Oil plus Spinach Salad with Flat Bread.
Ree's mom and sister are staying on the ranch for the weekend and the women are conjuring up family recipes and food they love. For dinner, a fabulous Seafood Pasta in a Foil Package with Creme Brulee for dessert, and a casual Perfect Spinach Salad and Olive Cheese Bread for lunch the next day.
This rich and creamy Spinach and Artichoke Dip combines cream cheese, sour cream and whole milk mozzarella to create the perfect appetizer for parties and gatherings.