top of page

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

▢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




½ tsp salt

½ cup coconut sugar or your favorite granulated sugar

2 cups packed spinach leaves

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




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

Sponsored by Advertising Partner

Sponsored Video

Watch to learn more

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]

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






Salad ingredients

2 cups chopped butter lettuce or boston/bibb lettuce

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

Dressing ingredients

2 tsp honey or maple for vegan

1/2 tsp lemon zest


in a large bowl combine all salad ingredients

in a small bowl whisk dressing ingredients, then season to taste with salt & pepper; alternatively, you can purée dressing (shallot through oil, then stir in poppyseeds)

toss salad with desired amount of dressing and serve right away


recipe makes 2 side servings, or 1 large; dressing yields 1/3 cup


Cheesy Broccoli Bites

Cheesy Broccoli bites are a great veggie side dish. Full of vitamin K and vitamin C in every bite!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 191kcal


2 cup broccoli, florets

2 large egg

1/2 teaspoon salt

1/2 cup panko (Japanese bread crumbs)

2 ounce Parmesan cheese, grated

2 tablespoon olive oil


Steam broccoli just until fork-tender.

Add broccoli, egg, salt, bread crumbs, and Parmesan to a food processor; blend just until finely chopped. Using 1 tablespoon at a time, form into balls.

Heat oil in a skillet. Drop balls of broccoli mixture into hot oil, flattening with a spatula. Cook both sides until crispy.

Serve warm.


Calories: 191kcal | Carbohydrates: 10g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 608mg | Fiber: 1g | Sugar: 1g


Better Homes & Gardens

Nov. 5, 2020 at 7:37 P

Dylan Dreyer / TODAY

Servings: 6

"I love making anything with apples and this recipe is more fun than a standard apple pie. They’re almost like individual apple pies with a little surprise in the middle!" says Dylan Dreyer about this classic recipe from Better Homes & Gardens. "They’re a bit tedious and mine certainly aren’t as pretty as the ones in the cookbook, but they taste just as delicious and are totally worth the effort! It’s also a throwback recipe and makes me nostalgic, which I love. I believe they won a contest in the 1950s! I kind of want to put on a dress and an apron when I make these!"


2 cups water

1¼ cups sugar

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

1/3 to 1/2 cup half-and-half, light cream or whole milk

2 tablespoons chopped raisins or golden raisins

2 tablespoons chopped walnuts

1 tablespoon honey

2 tablespoons sugar

1/2 teaspoon ground cinnamon

6 small cooking apples (about 1½ pounds)

1 tablespoon butter or margarine


1. For sauce, in a medium saucepan combine the water, the 1-1/4 cups sugar and 1/2 teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the 1/4 cup butter or margarine. Set aside.

2. Meanwhile, for pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to an 18x12-inch rectangle.* Using a pastry wheel or sharp knife, cut into six 6-inch squares.

3. In a small mixing bowl, combine the raisins, walnuts and honey. In another small bowl, stir together the 2 tablespoons sugar and the 1/2 teaspoon cinnamon. Set aside.

4. Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with the 1 tablespoon butter or margarine. Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Pour sauce over dumplings. Bake in a 375 F oven for 35 minutes or until apples are tender and pastry is golden-brown. To serve, spoon sauce over dumplings.

*If desired, roll pastry slightly larger and use excess pastry to make pastry leaves for garnish. Roll out pastry and cut into leaf shapes. Place on baking sheet. Bake in a 375 F oven for about 10 minutes or until golden-brown.


#1 ENTRÉE (Main Course)

Spinach and Potato Frittata

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Recipe Summary


10 mins


20 mins


30 mins




6 servings


Original recipe yields 6 servings


2 tablespoons olive oil

6 small potatoes, sliced

1 cup torn fresh spinach

2 tablespoons sliced green onions

1 teaspoon crushed garlic

salt and pepper to taste

6 eggs

⅓ cup milk

½ cup shredded Cheddar cheese



Step 1

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

Step 2

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts

Per Serving:

281 calories; protein 12.5g 25% DV; carbohydrates 28.7g 9% DV; fat 13.1g 20% DV; cholesterol 197mg 66% DV; sodium 175.4mg 7% DV.


Vegan Pumpkin Spinach Creamy Lentil Soup

yield: 5

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Creamy Lentil Soup is a hearty vegan one-pot soup with lentils, pumpkin and spinach. Great for a cold winter day!

Top of Form

Bottom of Form


1 red onion

2 tbs leeks, sliced

2 medium potatoes

2 medium carrots

1 handful red lentils

1 handful split peas

1 cup pumpkin (red kuri, diced)

2 cups vegetable stock

2 cups water, or as needed

Salt, pepper to taste

Red paprika, turmeric, thyme to taste

1 tbs fresh parsley, chopped

1 tbs vegan cooking cream (soy cream) to thicken

1 cup young spinach leaves


Peel and slice onions, slice carrots and leek, and dice potatoes.

Heat a tablespoon of olive oil in a pot, then add the vegetables and cook on medium, stirring regularly, for a couple of minutes, until the vegetables turn to soften. Then, add lentils, split peas and pumpkin, and pour over with vegetable stock. Add more water if in need of liquid. Season to taste, bring to a boil, then cook on low for about 30 minutes, or until the lentils and vegetables are cooked through.

Remove about half the soup from pot, and blend it with an immersion blender. Blend until smooth to your liking, then add it back to the rest of the soup and stir to combine.

Finish the soup with about a tablespoon of vegan cooking cream and stir in a cup of baby spinach leaves. Taste check and if needed, season to your liking. Serve hot.


Lemon Garlic Roasted Broccoli and Carrots

Oven-Roasted Broccoli and Carrots with garlic, Parmesan, and lemon are the ultimate side dish! They're easy to make and ready in minutes

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: Servings

Calories: 193kcal

Author: Lalaine


▢1 pound broccoli florets

▢2 large carrots, peeled and sliced on a bias

▢4 cloves garlic, peeled and minced

▢4 tablespoons olive oil

▢Kosher salt and freshly ground pepper to taste

▢1 tablespoon Parmesan cheese

▢1 tablespoon lemon zest

▢1 tablespoon freshly-squeezed lemon juice

US Customary Metric


In a bowl, combine broccoli, carrots, garlic, olive oil, salt, and pepper. Toss to distribute.

Arrange vegetables in a single layer on a baking sheet.

Bake in a 450 F oven for about 15 to 20 minutes or until the vegetables are tender-crisp and lightly browned.

Transfer vegetables to a large bowl. Add Parmesan cheese, lemon zest, and lemon juice. Gently toss to evenly distribute. Serve hot.


Calories: 193kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 485mg | Fiber: 4g | Sugar: 3g


Pumpkin Cake

Easy pumpkin cake recipe with a delicious maple cream cheese frosting. The perfect fall dessert bursting with seasonal flavor.

4.47 from 15 votes

Prep Time30 mins

Cook Time30 mins

Total Time 3 hrs

Servings16 servings


Pumpkin Cake


▢2 cups all-purpose flour, sifted, plus more for sprinkling

▢1 tablespoon pumpkin pie spice, (see note)

▢2 teaspoons baking powder

▢1 teaspoon baking soda

▢1 teaspoon kosher salt

▢1 cup granulated sugar

▢⅔ cups dark brown sugar, packed

▢4 large eggs, room temperature

▢1 cup vegetable oil

▢1 teaspoon vanilla extract

▢1 ½ cups pumpkin puree,

Cream Cheese Frosting

▢6 tablespoons unsalted butter, softened to 65-67ºF (18-19ºC)

▢1 ¼ cups powdered sugar

▢8 ounces cream cheese, softened to 65-67ºF (18-19ºC)

▢2 tablespoons maple syrup

▢1 teaspoon vanilla extract

▢1/4 cup pecans, or walnuts, chopped (optional)


Pumpkin Cake

Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC).

Grease a 13 by 9-inch baking pan with cooking spray or vegetable oil. Add 1 tablespoon of flour to the pan, turn, and tap the pan to lightly coat the bottom and sides. Tap out any extra flour that remains in the pan, this will help prevent sticking.

In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, and vegetable oil, until thick and smooth, 3 minutes. Add pumpkin puree, whisk until combined, 15 seconds.

Fold the flour mixture into the pumpkin mixture, stir until no flour streaks, and just a few small lumps remain. Do not overmix.

Evenly spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick in the center comes out clean, or the internal temperature reaches 195 to 200ºF (90 to 93ºC), about 30 to 33 minutes. Cool completely on a wire rack, about 1 ½ to 2 hours.

Cream Cheese Filling

In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.

Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth, about 15 to 20 seconds.

Add the maple syrup and vanilla extract. Beat until combined and the frosting is light and smooth, scraping the bowl as needed, about 30 to 45 seconds.

Cover and refrigerate the filling if not using right away. The filling should be cool and spreadable, about 60 to 65ºF (15 to 18ºC).


The cake can be left in the pan and frosted. Alternatively, cover the cake with parchment paper, invert onto a sheet pan, and then place a serving platter on top and turn over. Use a spatula to spread the cream cheese frosting over the cake evenly. Sprinkle the chopped nuts on top if using, or other desired toppings. Slice and serve.


Make your own pumpkin spice blend: 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon cardamom (optional). Measure out 1 tablespoon for the recipe.

If you plan to remove the cake from the pan before frosting, cut a piece of parchment paper to fit the bottom of the pan. Add the paper and coat the bottom and sides with cooking spray and flour, then add the batter.

Make ahead: The cake can be made 1 day ahead and stored in an airtight container on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC)before using, about 30 minutes.

Storing: Tightly cover the frosted cake and refrigerate for up to 5 days.

Using only powdered sugar in frosting: The maple syrup can be omitted. Keep the powdered sugar level at 1 1/4 cups for a more robust cheesecake flavor, or increase to 1 ½ cups for a sweeter taste.

Churro Topping: In a small bowl, mix 2 tablespoons granulated sugar and ⅛ teaspoon cinnamon. Sprinkle on top of the frosting.

Cupcakes: This recipe can be used to make 12 cupcakes. Fill cupcakes liners ⅔ full and bake for 20 to 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled down.

Nutrition Facts

Pumpkin Cake

Amount Per Serving

Calories 414Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 17g85%

Cholesterol 68mg23%

Sodium 281mg12%

Potassium 170mg5%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 33g37%

Protein 4g8%

Vitamin A 3956IU79%

Vitamin C 1mg1%

Calcium 64mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.


bottom of page