Take a Look into our Cookbook!

Features recipes from our highlighted seasonal fruits/vegetables in our HFM Newsletter.

Spinach and Artichoke Dip Pasta

(eatingwell.com)

Active Time: 20 mins

Total Time: 20 mins

Servings: 4

Yield: 4 servings

Ingredients

  • 8 ounces whole-wheat rotini

  • 1 (5 ounce) package baby spinach, roughly chopped

  • 4 ounces reduced-fat cream cheese, cut into chunks

  • ¾ cup reduced-fat milk

  • ½ cup grated Parmesan cheese, plus more for garnish, if desired

  • 2 teaspoons garlic powder

  • ¼ teaspoon ground pepper

  • 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped

Directions

  1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

  2. Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.

  3. Add cream cheese and milk to the pan; whisk until the cream cheese is melted.

  4. Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.

  5. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.

Chickpea, Artichoke & Avocado Salad with Apple-Cider Dressing

(eatingwell.com)

Prep Time: 20 mins

Total Time: 20 mins

Servings: 4

Yield: 4 servings

Ingredients

  • 2 tablespoons cider vinegar

  • 2 teaspoons whole-grain mustard

  • 1 tablespoon minced shallot

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup extra-virgin olive oil

  • 8 cups mixed salad greens (about 5 ounces)

  • 1 (14 ounce) can artichoke hearts, rinsed and halved or quartered

  • 1 cup rinsed no-salt-added chickpeas

  • 1 avocado, chopped

  • 2 hard-boiled eggs

    Directions

    1. Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.


Roasted Smashed Potatoes with Artichokes

(tasteofhome.com)

Total Time Prep: 30 min. Roast: 20 min.

Makes: 4 servings

Ingredients

  • 1 pound small red potatoes

  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Minced fresh chives, optional

Directions

  1. Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.

    Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.