Spinach-artichoke flatbreads with shaved asparagus salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Heat the oven to 400°F.

Snap off the woody ends from the asparagus. Using a peeler and starting at the base and working toward the tip, thinly shave 3 [6] asparagus stalks into ribbons for the salad. Set aside the remaining whole stalks for cooking. Alternatively, cut the asparagus stalks on the diagonal into 1-inch pieces.
Zest the lemon and set aside the zest for the whole asparagus stalks; juice half for the salad and cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
Coarsely chop the spinach.
Coarsely chop the artichoke hearts.

Toast the flatbreads

Brush the tops of the flatbreads lightly with oil.

On a sheet pan or directly on the oven rack, place the flatbreads side by side and bake until crisp, 3 to 5 minutes. Transfer to a cutting board.
While the flatbreads toast, cook the vegetables.

Cook the asparagus stalks

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the whole asparagus stalks, season with salt and pepper, and cook, turning occasionally, until crisp-tender, 3 to 4 minutes. Transfer to a plate and toss with the lemon zest. Do not clean the pan.

Cook the vegetables for the flatbreads

In the same pan used for the asparagus, add the tomatoes, season with salt and pepper, and cook over high heat, stirring occasionally, until charred and starting to burst, 5 to 8 minutes. Transfer to a separate plate.
In the same pan, stir in the spinach, artichoke hearts, 1 teaspoon [2 tsp] oil, 1 tablespoon water, and as many chile flakes as you like; season with salt and pepper and cook over medium heat until the spinach is just wilted and the artichokes are warmed through, 1 to 2 minutes. Remove from the heat and stir in the vegan “cream” sauce base. Season to taste with salt and pepper.
While the vegetables cook, finish the salad.

Toss the salad; finish the flatbreads

Cut the olives in half.

In a medium bowl, toss together the shaved asparagus, arugula, 2 teaspoons [4 tsp] lemon juice, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.
Spread the spinach-artichoke mixture evenly over the flatbreads, leaving a ½-inch border around the edges. Top with the tomatoes and olives. Cut into squares.

Serve

Transfer the flatbreads to individual plates and top with the salad. Serve the whole asparagus and lemon wedges on the side.

Kids Can!

Snap the ends off the asparagus.
Juice the lemon.
Brush the flatbreads with oil.
Toss the salad.
Top the flatbreads with the salad.

Spinach-artichoke flatbreads with shaved asparagus salad

Name: Spinach-artichoke flatbreads with shaved asparagus salad
Cook time: 30 min
Yield: 2
Ingredients: 10 ounces asparagus; 1 lemon; 3 ounces baby spinach or other leafy greens such as kale; ½ cup cooked quartered artichoke hearts; 2 whole grain lavash flatbreads; ½ cup grape or cherry tomatoes; 1 teaspoon red chile flakes (optional); Sunbasket vegan “cream” sauce base (almond milk - cashew butter - granulated garlic - nutritional yeast - onion powder); ⅓ cup pitted Kalamata olives; 3 ounces baby arugula or other leafy greens such as watercress

Dairy-Free, Soy-Free, Vegan

2 Servings, 790 Calories/Serving

30–45 Minutes

Cashew butter is the “creamy” secret to our vegan spinach-artichoke spread; we slather it on flatbreads for a crowd-pleaser that’s an easy dinner or great for entertaining, cut into small squares.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces asparagus
1 lemon
3 ounces baby spinach or other leafy greens such as kale
½ cup cooked quartered artichoke hearts
2 whole grain lavash flatbreads
½ cup grape or cherry tomatoes
1 teaspoon red chile flakes (optional)
Sunbasket vegan “cream” sauce base (almond milk - cashew butter - granulated garlic - nutritional yeast - onion powder)
⅓ cup pitted Kalamata olives
3 ounces baby arugula or other leafy greens such as watercress

Chef's Tip

Instead of cooking the asparagus and tomatoes on the stovetop in Steps 3 and 4, you can roast them while you prepare the remaining ingredients. Put the asparagus on one-half of a sheet pan and the tomatoes on the other half, drizzle them with 1 to 2 tablespoons oil, and season with salt and pepper. Place them in the hot oven and roast, stirring once halfway through, until lightly charred and just tender, 5 to 7 minutes.

Nutrition per serving

Calories 790, Total Fat 45g (58% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 590mg (26% DV), Total Carb. 82g (30% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Heat the oven to 400°F.

Snap off the woody ends from the asparagus. Using a peeler and starting at the base and working toward the tip, thinly shave 3 [6] asparagus stalks into ribbons for the salad. Set aside the remaining whole stalks for cooking. Alternatively, cut the asparagus stalks on the diagonal into 1-inch pieces.
Zest the lemon and set aside the zest for the whole asparagus stalks; juice half for the salad and cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
Coarsely chop the spinach.
Coarsely chop the artichoke hearts.

Toast the flatbreads

Brush the tops of the flatbreads lightly with oil.

On a sheet pan or directly on the oven rack, place the flatbreads side by side and bake until crisp, 3 to 5 minutes. Transfer to a cutting board.
While the flatbreads toast, cook the vegetables.

Cook the asparagus stalks

Cook the vegetables for the flatbreads

Toss the salad; finish the flatbreads

Cut the olives in half.

Serve

Transfer the flatbreads to individual plates and top with the salad. Serve the whole asparagus and lemon wedges on the side.

Kids Can!

Snap the ends off the asparagus.
Juice the lemon.
Brush the flatbreads with oil.
Toss the salad.
Top the flatbreads with the salad.

Instructions

Kids Can!

Spinach-artichoke flatbreads with shaved asparagus salad

Spinach-artichoke flatbreads with shaved asparagus salad

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In your bag

Chef's Tip

Instructions

Kids Can!