Michigan is the nation’s second largest producer of apples. There are more than 11.3 million apple trees covering 35,500 acres on 825 family-run farms in Michigan. Growers pride themselves on a rich heritage of producing an array of fine apple varieties. Spinach is rich in Vitamin A and a good source of Vitamin C, Vitamin E, folic acid, iron, and calcium and is available year-round.
Produce Tip: Select apples that are firm to the touch when lightly pressed. Avoid apples that are noticeably soft, discolored, or indent easily after you press the skin. Choose spinach with leaves that are crisp and dark green.
Prep Tip: Thoroughly wash spinach before use. Use a salad spinner or paper towel to remove excess moisture before using.
1. Combine Michigan Apples and yogurt. Set aside. Warm tortillas according to package directions.
2. Divide and arrange remaining ingredients evenly over tortillas.
3. Place ¼ of Apple mixture down center of each tortilla.
4. Fold 2 opposite sides in about 1 ½ - inches and roll.
5. Cut each wrap in half and serve immediately.
Prep Tip: Avoid using limp or yellowing spinach leaves.
1. Combine all the ingredients in a blender.
2. Process until completely smooth. Divide between 2 or 3 glasses and serve at once.
1. Combine Michigan Apple Juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate.
2. Cook tortellini according to package directions.
3. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients.
4. Toss gently with Apple Juice dressing and serve immediately.
1. Sauté apples in butter in skillet on medium heat 3-4 minutes or until apples are soft and lightly browned. Add brown sugar and cinnamon. Cook 1-2 minutes on medium-low until sugar is dissolved.
2. Overlap cheese slices on 1 of the tortillas. Top with apple mixture; cover with second tortilla.
3. Heat skillet on medium-high heat. Cook tortilla 2-3 minutes per side or until lightly browned and cheese is melted.
4. Cut into quarters and serve with sour cream.
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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