BBQ Jackfruit

Ingredients

• 2 cans Young Green Jackfruit, in brine (20 oz. each)
• 1 T dark brown (muscovado) sugar
• 1 t garlic powder
• 1 t onion powder
• 1 t smoked paprika powder
• ¼ t dry mustard powder (optional)
• pinch cayenne pepper (or to taste)
• vegetable oil for pan frying
• 1 cup BBQ sauce, plus more for serving
• water to thin as necessary (up to ¼ cup)
• 1 t molasses (optional for rich color and deeper flavor)
• 1 t liquid mesquite smoke (optional)

Directions

Drain and rinse jackfruit. Cut off the center “core” portion of each piece of jackfruit. Squeeze with hands to remove excess water in jackfruit. Pat dry with paper towels and place in a large mixing bowl. Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine. Heat 1 or 2 tablespoons vegetable oil in a skillet on medium high heat. Add jackfruit, and toss to coat with oil. Cook, stir-fry style for 4 or 5 minutes, until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water as necessary or desired. Turn down heat, cover and cook for 25 minutes, stirring occasionally. Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly. Remove from heat. Enjoy!!

- Acooba

Inspired by Blissful Basil & Minimalist Baker

---

Spinach and Artichoke Tartlets

Ingredients

• 1 pound puff pastry sheets, thawed

• 1 ½ cups Spinach Artichoke Dip (homemade or store-bought)

• 2 Tablespoons grated parmesan cheese

Directions

Preheat oven to 400° F.

Line two baking sheets with parchment paper.

Cut puff pastry sheets into 2.5 inch squares. Cut ¼ to ⅓ inch along the inside of each square, leaving two opposite corners uncut. Fold outer sides across each other and down over to the opposite corners to form a shell.

Place each pastry shell on the lined baking sheet, and fill with a teaspoon of the dip. Space the pastries apart to allow room for “puffing.” Sprinkle each pastry with parmesan cheese and bake for 12 to 15 minutes, or until a deep golden brown. Enjoy!

- Acooba

---

Dressed up Roasted Red Pepper & Tomato Soup

Ingredients

• 1 - 2 cups assorted baked, steamed or roasted vegetables, diced

• 1  32oz carton Roasted Red Pepper & Tomato Soup

• 2 tsp. finely chopped fresh or frozen basil

• ½ cup creme fraiche

• assorted garnishes (fresh basil, diced avocado, freshly ground pepper, parmesan cheese, etc.)

Directions

Combine vegetables and soup in a medium sized pot. Heat gently over medium flame until heated through. Stir in basil. Add a dollop of creme fraiche to each serving, and garnish as desired.

- Acooba

---

Spinach and Artichoke Dip

Ingredients

• 1 pound frozen, chopped spinach

• 4 oz. cream cheese

• 1 clove crushed garlic

• ½ teaspoon dried mustard powder

• ¼ teaspoon red pepper flakes (or more to taste)

• pinch of nutmeg

• I cup marinated artichoke hearts, chopped

• ¼ cup parmesan cheese, plus 2 Tablespoons for garnish

• salt & pepper to taste

Directions

Cook spinach according to package directions until just tender. Drain off any excess water. While spinach is still hot, stir in cream cheese, garlic and spices, until well blended. Stir in artichoke hearts and ¼ cup parmesan cheese. Add salt and pepper to taste. Sprinkle with remaining parmesan cheese. Serve as is, or if desired, warm in the microwave (in a microwave safe dish) or bake in a 350° F. oven until heated through.

- Acooba

---