Hearth and Home – Fitter Flatbreads with Fresh Greens

When asked what their favorite food is what is the most common response in the United States? It’s pizza. Although pizza may be delectable, it is not the most healthful choice with the most popular variety, pepperoni, being high in saturated fat and sodium. April ushers in spring in full bloom and fresh greens are now available at our local markets. It’s common knowledge that green leafy vegetables are great food choices, but we often pass them up for convenience foods, such as pizza. This month, we are bringing the green leafy vegetables to our pizzas in two healthy versions of flatbreads featuring fresh greens.

Arugula is an excellent source of fiber, immune system boosting vitamins A and C, bone-strengthening vitamin K, folate, calcium, iron, magnesium, phosphorus, potassium, and manganese. It also has high levels of protein, riboflavin, thiamin, zinc, vitamin B6, copper and vitamin B5 (pantothenic acid).

Dandelion greens are commonly used in folk medicine. These bitter green leaves provide more than five times the daily value of vitamin K (the highest amount for any plant-based food). They also provide twice the amount of vitamin A. It is an excellent food for eye health, offering a flavonoid called zeaxanthin which may protect the retina from ultraviolet rays and resulting damage.

Pear and Cashew Flatbread

4 pitas or naans, small
4 teaspoons olive oil
2 teaspoons minced garlic
1 ½ cups fresh baby arugula
1 ½ cups fresh young dandelion greens
1 cup fresh baby spinach
A few sprigs of fresh thyme
1 to 2 tablespoons balsamic reduction, if desired
Roasted Pears (see below)
Cashew Topping (see below)

Roasted Pears

2 pears, cut in ¼ inch slices
2 tablespoons lemon juice
1 tablespoon raw sugar
1 tablespoon olive oil

Cashew Topping

2 cups cashews, soaked overnight refrigerator, covered
¼ cup lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon nutritional yeast

In a blender, combine soaked cashews, lemon juice, olive oil, garlic and nutritional yeast. Blend until smooth. Set aside.

Toss pear slices in lemon juice and one tablespoon of olive oil and sprinkle with raw sugar. Place on greased baking sheet and roast until golden, about 10 minutes at 400˚F.

While the pears are roasting, rub the pitas or naans with olive oil; then spread minced garlic on each. Toast the pitas on oven rack at 300˚F for five minutes. Remove from oven and spread with about ¼ cup cashew topping for each pita or naan. Then place roasted pears and greens on top. If desired, drizzle with balsamic reduction. Garnish with fresh thyme.

Parsnip and Hummus Flatbread

4 pitas or naans, small
4 teaspoons olive oil
2 teaspoons minced garlic
1 ½ cups fresh baby arugula
1 ½ cups fresh young dandelion greens
1 cup fresh baby spinach
Salt and pepper, to taste
Hummus Topping (see below)
Roasted Parsnips and Carrots (see below)
Fresh Parsley

Hummus Topping

¼ cup hummus
1 tablespoon lemon juice
¼ teaspoon cayenne
½ teaspoon turmeric
¼ teaspoon cumin
Salt and pepper, to taste

Roasted Parsnips and Carrots

2 parsnips, cut in ¼ inch slices
1 carrot, cut in ¼ inch slices
1 teaspoon minced garlic
1 tablespoon olive oil
¼ teaspoon salt
Dash of black pepper

In a bowl, toss parsnip and carrot slices with olive oil, salt, garlic and a dash of black pepper. Place in a single layer on a baking sheet and roast for 15 minutes at 425˚F.

While the root vegetables are roasting, rub the pitas or naans with olive oil; then spread minced garlic on each. Toast the pitas on oven rack at 300˚F for five minutes.

Prepare hummus topping by stirring spices and lemon juice into hummus. Remove breads from oven and spread with hummus topping. Then place roasted vegetables and greens on top. Garnish with fresh parsley.