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Bring the water to a boil in a large pot set on high heat. Add the spinach a little at a time, pushing it down to the bottom of the pot with a spoon. Give it a good stir once

Preheat the oven to 450 F. Grease an 8 inch square baking dish. Cut the peppers in half through the stem - don't remove the stem. Remove the seeds and membrane and brush with the olive oil, inside and out. Place

Heat the butter, olive oil, sugar, garlic and thyme in a large saute pan set on high heat. When the mixture begins to bubble and thicken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin

Melt the butter, sugar and gingerroot together in a large saute pan set on high heat. When the mixture begins to bubble and thcken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin to release

Preheat the oven to 400 F. Place the cauliflower in an 8 inch square baking dish. Pour the milk over the cauliflower, sprinkle with the nutmeg, salt and pepper. Cover with foil and bake for 35 minutes. Remove the cauliflower

Heat 4 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the broccoli and cook for 3-4 minutes, until the edges begin to brown. Transfer to a bowl with

Preheat the oven to 400 F. Heat 2 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the onions, garlic, rosemary, 1/2 teaspoon of the salt and 1/8 teaspoon

Preheat the oven to 450 F. Cook the carrots and potatoes in a large pot of boiling water for 5 minutes. Drain well and place in a large bowl with the garlic cloves, shallots, olive oil, tomato paste, salt and