Easy veggie pinwheels🥦🥕

For week 9 of the Food and Community initiative, we prepared peach and cream muffins, party pinwheels, and watermelon salad! Find the recipes below!

PARTY PINWHEELS

Adapted from Beyond the Chicken Coop.

Ingredients (makes 36 pinwheels)

• 8 ounces cream cheese (at room temperature)

• ½ cup sour cream

• 1 teaspoon dried dill

• ¼ teaspoon garlic powder

• ⅛ teaspoon salt

• ⅙ teaspoon pepper

• 6 flour tortillas (8 inch)

• 1 cup broccoli (finely chopped)

• 1 cup carrots (finely chopped)

• 1 cup bell peppers (finely chopped)

• 1 cup green onions (sliced)

Instructions

1.              Mix softened cream cheese with a mixer until smooth

2.              Mix in sour cream and seasonings

3.              Spread mixture over a flour tortilla

4.              Sprinkle veggies on top

5.              Roll up tortilla and wrap tightly with plastic wrap

6.              Refrigerate for one hour.

7.              Remove plastic wrap and slice into 1 inch slices and serve

WATERMELON SALAD

Adapted from The Mediterranean Dish.

For the Honey-Lime Dressing

·       1-2 cups  honey

·       1-2 cups lime juice

·       3-5 tablespoons quality extra virgin olive oil 

For the Watermelon Salad

·       3 watermelon cut into cubes

·       8 English or Hot House cucumber, cubed

·       1 batch mint

·       1 batch basil

·       1 package crumbled feta cheese, more to your liking

Instructions

1.  Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.

2. Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.

3. Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

Peach and Cream Muffins

Adapted from Baker By Nature.

For the Crumb Topping:

• 1/4 cup granulated sugar

• 1/3 cup all-purpose flour (not packed)

• 1/4 teaspoon ground cinnamon

• 3 tablespoons unsalted butter, chilled and cut into tiny pieces

For the Peach Muffins:

• 3 cups plus 2 tablespoons all-purpose flour, divided

• 1 tablespoon baking powder

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 6 tablespoons unsalted butter, at room temperature

• 1 cup granulated sugar

• 1/3 cup light brown sugar, packed

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup full-fat sour cream

• 1 and 1/2 cups fresh peach chunks (cut them into bite-sized chunks; peeled or unpeeled is fine)

For the Vanilla Glaze:

• 1 cup of confectioners' sugar, sifted

• 1/2 teaspoon vanilla extract

• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions:

1.       Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare muffin tins. Prep the peaches by draining and dicing into tiny chunks.

2.       Add the flour, baking powder, salt, nutmeg and white sugar to a large bowl and whisk together to combine.

3.       Add 3/4 of the peaches and stir well to coat.

4.       Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.

5.       Portion the batter out into the muffin cups evenly (about 3/4 full). The batter should make 115 muffins.

6.       Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.

7.       Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.

8.       Top the muffins with the remaining peaches and with a spoonful of the topping.

9.       Bake at 350 degrees Fahrenheit (175 degrees Celsius for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean

10.    Make the vanilla glaze and drizzle once the muffins are cooled.