1Pre heat your oven to 425 F Toss in tomatoes with 30 ml oil,garlic herbs & season with salt & pepper. Scrape mixture into an over proof baking dish large enough to hold them in a single layer. Roast for 25 minutes, shaking dish occasionally, until the tomatoes are shrivelled & slightly caramelized around the edges. While your waiting on that toss the bread cubes with the remaining 30 ml oil & season with salt. Place them on baking sheet. Remove the tomatoes from oven & place bread cubes in oven Bake for about 10 minutes, turning them once until there golden. Then set them aside. Divide spinach among 4 plates. top with roasted tomatoes, spooning any juices over top. Top each salad with a few croutons. Fill a large pot with with water , add vinegar & bring to a boil over high heat. Crack an egg into a small ramekin. slip 1 egg in at a time & reduce heat to low. Let eggs poach for 3 to 4 minutes until white is set but yolk is still liquid. Use a spoon to individually remove eggs from the water. Place an egg on top of each plate. Sprinkle with green onions !
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat. Read more.