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Spinach-artichoke bites🍪🥬

For week 5 of the food and community pilot, we made spinach-artichoke mini bites, Asian coleslaw salad, and cookie dough balls! Find the three recipes below!


Spinach-artichoke bites

Adapted from Pillsbury.

Ingredients

  • 2teaspoons olive oil

  • 2cups torn fresh spinach

  • 1/2cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped

  • 4oz cream cheese (half of 8-oz package)

  • 2 tsp basil pesto

  • 3 garlic cloves

  • 1/2 tsp salt (or more as needed).


Instructions

  • Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.

  • Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.

  • In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.

  • Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.



Asian Coleslaw

Adapted from Well Plated.

Ingredients

  • 1/2 cup sliced or slivered almonds

  • ½ small head green cabbage finely sliced (about 3 cups)*

  • ½ small head red cabbage finely sliced (about 3 cups)**

  • 1 medium red bell pepper very thinly sliced

  • 1 cup shredded carrots about 2 medium

  • 1 cup frozen shelled edamame thawed

  • 1/2 cup chopped fresh cilantro


Instructions

  • In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.

  • In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving. Enjoy!


Cookie dough balls

This recipe provides 18 bites. Adapted from State of Dinner.

Ingredients

  • 1 ¼ cup (163 grams) all-purpose flour 163 grams

  • ½ cup (113 grams) salted butter, softened 113 grams

  • ½ cup (110 grams) packed brown sugar 110 grams

  • ¼ cup (50 grams) granulated sugar 50 grams

  • 1 ½ teaspoons (7.5 ml) vanilla extract

  • 2 tablespoons (30 ml) milk 30 ml

  • 1 pinch (1 pinch) baking soda

  • ½ cup (90 g) mini chocolate chips

Instructions

  • Place the flour in a small bowl and microwave for 90-120 seconds, stirring the flour every 30 seconds. The flour is ready once it has reached 165°F (74°C). Alternatively, you can spread onto a baking sheet and bake at 350°F (177°C) for 5 minutes.

  • In a large mixing bowl, beat the butter with the brown sugar and granulated sugar on high speed for 2-3 minutes. The mixture should be light and fluffy.

  • Mix in the vanilla extract and milk on low speed, then add in the cooled flour and baking soda (if using). Stir until it is completely incorporated.

  • Fold in the chocolate chips, butterscotch chips, or coconut flakes.

  • Using a 1-inch cookie scoop, portion the dough into balls. If you want perfectly shaped balls then you can roll them in your hands. Place the balls onto a parchment-lined tray. They can be enjoyed immediately but are best when refrigerated for at least 1 hour.


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