August 2017: Apples & Spinach

Apples & Spinach

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.


Apple Turkey Wraps

Apple Turkey Wraps
  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Serving: 4

Prep Tip: Thoroughly wash spinach before use. Use a salad spinner or paper towel to remove excess moisture before using.


  • 1 1/3 cups diced red Michigan Apples
  • 1/2 cup low-fat lemon yogurt
  • 4 flour tortillas, 8-inches in diameter
  • 2 cups fresh spinach leaves
  • 6 ounces thinly sliced smoked turkey breast
  • 2 ounces thinly sliced havarti cheese
  • 2 cups clover sprouts


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.

Spinach Apple Smoothie  

Spinach Apple Smoothie
  • Yield: 3 servings
  • Prep Time: 8 minutes
  • Serving: 3

Prep Tip: Avoid using limp or yellowing spinach leaves.


  • 2 big handfuls baby spinach
  • 1 medium apple, cored and cut into large chunks
  • 3- to 4-inch piece cucumber (preferably peeled), cut into chunks
  • 1 cup unsweetened vanilla nondairy milk or water, or half of each
  • 1 to 2 tablespoons hemp seeds or chia seeds, optional
  • 2 teaspoons agave nectar or other liquid sweetener, optional
  • 1 to 2 tablespoons lemon juice, to taste
  • A few ice cubes, optional


1. Combine all the ingredients in a blender.

2. Process until completely smooth. Divide between 2 or 3 glasses and serve at once.

Spinach Apple Smoothie  

Apple-Tortellini Salad
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Serving: 6


  • 3 tablespoons frozen Michigan Apple Juice concentrate, thawed
  • 3 tablespoons light corn syrup
  • 1 teaspoon cider vinegar
  • 2 teaspoons firmly packed brown sugar
  • 1/8 teaspoon garlic salt
  • Dash white pepper
  • 1 package (9 oz.) refrigerated cheese filled tortellini
  • 2 cups sliced red Michigan Apples
  • 2 cups shredded salad greens
  • 1 cup sliced fresh strawberries
  • 1/2 cup thinly sliced celery
  • 1/4 cup sliced green onions
  • 2 tablespoons pine nuts, toasted, optional


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.

Caramelized Apple & Cheese Quesadillas

Caramelized Apple & Cheese Quesadillas
  • Yield: 1 serving
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Serving: 1


  • 4 tsp. butter
  • 1 medium unpeeled cored Golden Delicious or Gala apple, sliced
  • 1 tbsp. brown sugar
  • 1/8 tsp. ground cinnamon
  • 2 (6-inch) whole grain tortillas
  • 2 slices reduced fat sharp cheddar cheese
  • Sour cream (optional)


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.

Hot Spinach Dip

  • Yield: makes 3 cups
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Serving: 3 cups


  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving


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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