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Mixed Greens Spread


  • ½ lb/200g mixed greens radish, turnip, mustard, carrot tops
  • 1 med/75g spring onion
  • 2 med/20g green garlic 15g regular garlic
  • 2 tbs/30ml lemon juice
  • 3 tbs/45ml olive oil
  • 1-2 tbs/15-30ml mayonnaise*
  • ¼ tsp salt

Roasted Potato Wedges

  • 1 ¼ lb/600g yukon gold or other creamy potatoes cut in 1/6ths
  • 1 tbs/15ml olive oil
  • ¼ tsp salt
  • ½ tsp dried oregano


For the greens spread:

  • Process everything together in a food processor or blender on high for 3-5 minutes until fairly smooth.
  • Can be stored in the freezer for up to 2 months.

Potato wedges:

  • Preheat oven to 400F. Line a baking sheet with foil.
  • Toss potato wedges in olive oil and spices until coated.
  • Spread out on line baking sheet so that one side of each wedge is in contact with foil.
  • Bake first side for 15 minutes. Flip each wedge and bake second side for 10-13 minutes until crispy.
  • Serve warm.


*For a pizza spread or toast, I recommend less mayonnaise.