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Roasted Grape and Butternut Squash Flatbread

Serves 6


    Is pizza night getting old? Ready for a new take on a family favourite? Try this delicious upgrade on typical pizza. This version, using roasted grapes and butternut squash, is bursting with flavour and satisfying pizza appeal and packed with nutritious ingredients that are less heavy than typical pizza. Invite the entire family to make personal versions for a fun family-style pizza night in.


    Classic combo

    For a classic twist on this crowd pleaser, use pears and brie in place of grapes and squash for an elevated flatbread or as an additional option.


    Roasted Grape and Butternut Squash Flatbread


      • 2 cups (500 mL) butternut squash ribbons
      • 1 cup (250 mL) red seedless grapes
      • 1/2 cup (125 mL) sliced red onion
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 Tbsp (15 mL) fresh thyme
      • 1/2 tsp (2 mL) dried red chili flakes
      • 10 oz (300 g) flatbread of choice
      • 2 1/2 oz (70 g) soft goat cheese, crumbled
      • 2 cups (500 mL) arugula
      • 1/2 lemon, juiced
      • Honey or balsamic for drizzle (optional)


      Per serving:

      • calories219
      • protein7 g
      • total fat7 g
        • sat. fat1 g
      • total carbohydrates33 g
        • sugars6 g
        • fibre5 g
      • sodium355 mg



      Preheat oven to 425 F (220 C).


      Peel butternut squash and, using vegetable peeler, create long thin ribbons of squash. Place ribbons in large bowl with grapes and onion; toss in olive oil and spices.


      Place flatbread on parchment paper-lined baking sheet and top with grape and squash mixture. Scatter crumbled goat cheese on top. Bake for 12 minutes.


      Toss arugula in lemon juice and place loosely on top of flatbread. Drizzle with honey or balsamic vinegar, if desired.



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      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.