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Recipes for 11/6/20 Fruit & Veggie Basket


#1 ENTRÉE (Main Course)

Spinach and Potato Pizza


15 mins


20 mins


35 mins


Serves 4

Antonis Achilleos; Styling: Gerri Williams


Ingredient Checklist

2 tablespoons olive oil

1 pound frozen pizza dough, thawed

8 ounces Yukon gold potatoes, thinly sliced

½ teaspoon salt

1 10-oz. package frozen chopped spinach, thawed and squeezed dry or frech cooked and chopped

8 ounces shredded Gruyère



Step 1

Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with 1 Tbsp. olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute before continuing.) Toss potatoes with 1 Tbsp. oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.

Step 2

Bake until underside of crust is golden (lift an edge of pizza with a spatula to peek) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.

Nutrition Facts

Per Serving:

679 calories; fat 29g; saturated fat 12g; protein 31g; carbohydrates 75g; fiber 5g; cholesterol 62mg; sodium 1089mg.

Side #1


servings: 4

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Herb Roasted Potatoes & Carrots - a lovely side dish that pairs well with just about anything. Baby potatoes and tri-colored carrots are brightened up with fresh herbs and roasted until crispy and caramelly sweet.


▢1/2 lb baby potatoes, halved, I used a mix of red and yellow

▢1/2 lb tri-colored carrots, peeled and cut into chunks

▢2 tablespoon olive oil

▢1 tablespoon chopped fresh rosemary

▢1 tablespoon chopped fresh thyme

▢1 teaspoon kosher salt

black pepper

▢1 tablespoon chopped fresh parsley


Preheat oven to 425 degrees.

Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine.

Bake for 30 minutes, stirring halfway through. Top with fresh parsley.


calories: 126kcal, carbohydrates: 14g, protein: 1g, fat: 7g, saturated fat: 1g, sodium: 629mg, potassium: 373mg, fiber: 2g, sugar: 3g, vitamin a: 7920iu, vitamin c: 13.9mg, calcium: 25mg, iron: 1mg


Spinach Banana Muffins

These blender Spinach Banana Muffins are an easy, healthy, freezer-friendly recipe full of fruit and veggies! We call them "hulk" muffins because of their fun, naturally green color! They are gluten-free, dairy-free and have no refined sugar!

Gluten-free muffin

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings16 Muffins




2 cups old-fashioned oats

¼ cup ground flaxseed

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup coconut sugar or your favorite granulated sugar

½ cup almond milk

2 cups packed spinach leaves

¼ cup coconut oil

2 extra-ripe large bananas

2 eggs**

1 tsp vanilla


Preheat oven to 375 degrees F. Grease or line a muffin tin.

Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.

Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.

Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.

Add bananas and coconut oil and blend until smooth.

Add vanilla and eggs and blend until just combined

Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!

Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.


**for vegan version substitute 2 eggs with 2 TBS ground chia seeds and 5 TBS water.


Serving: 1muffin | Calories: 124.7kcal | Carbohydrates: 16.9g | Protein: 2.7g | Fat: 5.6g | Cholesterol: 23.3mg | Potassium: 87.7mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 3.3mg | Calcium: 24mg | Iron: 0.8mg


Homemade Cinnamon Apple Strudel

Homemade Cinnamon Apple Strudel, an easy made from scratch dough and filling recipe makes this a delicious anytime dessert.

Prep Time20 minutes Cook Time35 minutes Chilling Time30 minutes

Total Time55 minutes

Servings10 servings


Autho rRosemary Molloy



2 cups flour

pinch salt

2 tablespoons sugar

3 1/2 tablespoons butter

1 egg

4 1/2 tablespoons milk


2 apples peeled, cored and cubed (small to medium cubes)

1-2 tablespoons lemon juice

3 tablespoons brown sugar

1/4 cup slivered almonds (divided)

1 teaspoon cinnamon

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2 tablespoons butter melted (divided)


1/2 cup powdered/icing sugar (sifted)

1/2 teaspoon vanilla

2 tablespoons maple syrup

1 tablespoon milk or cream



In a food processor add flour, salt and sugar, whisk to combine, then add the butter and pulse a few times, add egg and pulse to combine (3 or 4 pulses), add milk a little at a time and pulse to bring dough together. Remove to a lightly floured flat surface and knead until dough is smooth. Wrap in plastic and refrigerate for 30 minutes.


While dough is in the fridge, prepare the filling,

Cut washed, peeled, cored apples into small to medium cubes. Place in a medium bowl and sprinkle with lemon juice, then add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon and half the melted butter. Set aside.

Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.

Remove the dough from fridge and roll into a rectangular shape**, roll 1/8 inch thick, place on prepared cookie sheet, brush dough with the remaining half of the melted butter, spoon the apple mixture down the middle of the dough, make slits in dough, (see image), and criss cross cut slits over mixture (see image). Brush top of pastry with beaten egg, sprinkle with slivered almonds and bake for approximately 30-40 minutes or until golden brown. Let cool before drizzling with Maple Syrup Glaze or Icing Sugar. Or eat warm. Enjoy!


In a small bowl mix together powdered/icing sugar, vanilla and maple syrup and cream or milk. (add more milk or cream (a little at a time) if too thick, or more powdered sugar if too thin).

**Roll into a 10 x 12.5 inch (25 x 32cm) rectangle, cut the edges even with a knife, leftover dough can be frozen or made into tarts.


Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 67mg | Potassium: 113mg | Fiber: 1g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 2.2mg | Calcium: 35mg | Iron: 1.4mg


Pumpkin and Spinach Curry [Vegan, Gluten-Free]

By Sara Oliveira

There are so many varieties of curries — they can be hot and spicy, mild but complex, simple, and more. This pumpkin curry is an easy dish to throw together anytime. It is a curry par excellence during this chilly time of the year, where tender pumpkin is scented with a very basic mixture of spices and manages a naturally creamy texture without the need to add coconut milk or cream. It is a very comforting dish, which when served with basmati rice or cauliflower rice, will warm you up and keep you full.


1.5 pounds pumpkin, cubed

5.3 ounces spinach

2 tablespoons neutral oil or coconut oil

2 medium onions or 1 large, chopped

2 garlic cloves, minced

2 teaspoons grated ginger

2 teaspoons mustard seeds

2 teaspoons coriander powder

2 teaspoons cumin

2 teaspoons turmeric powder

1 1/4 cup water or vegetable broth, plus more as needed

Salt and pepper, to taste

Chopped coriander, to decorate

Chopped cashews or almonds, for topping (optional)


Cut the pumpkin into small cubes. Wash the spinach and set it aside.

In a wok or large sauté pan, cook the chopped onion and garlic for a few minutes. Add the spices and cook for 2 minutes. Add the pumpkin squares, water, and salt.

When it starts to boil, cover and cook for about 20 minutes, until the pumpkin is fork-tender

Add the spinach leaves and season with ground pepper.

Cook a little longer. If you still have plenty of water in your wok, cool until it evaporates. Taste to see if you want to add additional spices, salt, and pepper.

Garnish with coriander and cashews or chopped almonds.


Mango, Avocado & Butter Lettuce Salad

Fresh champagne mango, avocado, butter lettuce, toasted almonds and citrus poppyseed dressing


Brunch, Lunch, Salad




dairy free, gluten free, grain free, healthy, salads, vegan, vegetables



Salad ingredients

2 cups chopped butter lettuce or boston/bibb lettuce

1 mango pitted, peeled and chopped I love the yellow champagne mangos

1 avocado pitted, peeled and chopped

1/4 cup toasted sliced almonds

Dressing ingredients

1 tbsp minced shallot

1 tsp dijon mustard

2 tsp honey or maple for vegan

1/2 tsp lemon zest

1 tbsp fresh lemon juice

1 tbsp fresh lime juice

1 tbsp fresh orange juice

1 tbsp avocado oil

1 tsp poppyseeds