Just because it's spring doesn't mean we have to stop braising. Italian-Style Braised Spinach with Shallots and Garlic sounds pretty perfect right now. That, plus lots of Passover recipes in this week's roundup.

• The Kansas City Star's quick recipe for Italian-Style Braised Spinach With Shallots and Garlic is not only tasty – it's energy efficient! (pictured)
• If you prefer your spinach with more of a kick, try Sylvia’s Spinach Enchiladas With Salsa Verde from the Houston Chronicle.
• How's this for a cheap dinner party challenge? The Chicago Sun-Times and a local chef feed six for just $18, and that even includes drinks.
• These aren't your ordinary baked beans: the Los Angeles Times offers a recipe for Greek-style Baked Gigantes.
• The Portland Oregonian gets three treats out of one dough.
• The Chicago Tribune rounds up some mouthwatering desserts for Passover.
• The St. Louis Post-Dispatch puts together a Passover meal with a global twist.
• The Miami Herald has two words for you: Matzoh Pizza.

Related: National Food Roundup: Sweet Pea Soup

(Image: Tammy Ljungblad/Kansas City Star)