Cooking show host Valerie Bertinelli is joining the TODAY Food team to share a few of her go-to quick and easy entertaining recipes. She shows us how to make skillet roasted chicken thighs with heirloom garlic and sautéed spinach with brown butter.
Heirloom garlic, though not as long-lasting as the commercial varieties at the grocery store, has a more intense flavor and cooks up sweeter.
I love the way the nutty brown butter, fragrant aromatics and bright lemon amp up the fresh flavor of spinach. This is a quick and easy, five-ingredient side that is sure to impress.
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