A New York Times reader submitted recipe, between 1950-1960

This dish happened on the spur of the moment. I had some leftover mascarpone from yesterday's pasta recipe, and decided to turn it into a creamy sauce for some chicken thighs. Spinach was added to round out the dish, and from there it only made sense to add nutmeg for some spicy warmth. With such a dependable combination of flavours, it wasn't surprising that the final result was pretty darned amazing. What was surprising was seeing my daughter double-fisting the spinach and chicken into her mouth. Now that's a rave review!

oh so very good! you can do this with breasts or tenderloins too!

Once again, a crazy creation off the top of my head.

This is so delicious and savory. Definitely worth the time cooking. :chef

yummy vegetarian spinach Florentine

Good for company or a nice weekend meal B-)

Like many of my recent recipes this was inspired by the latest trip to our local farmer's market. The flatbread comes from the local Arabic shop, the mozzarella from the Italian deli, and the spinach from a local grower.These make a great main dish, appetizer, or snack! Serving size depends on for which of those three you're using it . 😉