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- 1/4 cup olive oil
- 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
- 2 Bosc pears, peeled, cored, and cut into 1-inch cubes
- 1/2 red onion, thinly sliced
- 1 garlic clove, minced
- 1/4 cup blanched almonds, roughly chopped
- 1 1/2 teaspoons curry powder
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 1 cup shredded baby spinach
Directions:View on Epicurious
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