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Veggie jar with spinach
Veggie jar with spinach

Veggie jar with spinach

Portions 2
Preparation Time
Cooking Time


  • 8 Arctic Gardens spinach dip nuggets
  • 1/3 c (8 ml) couscous
  • 3 tbsp (45 ml) dried cranberries
  • 2 tbsp (30 ml) pumpkin seeds
  • 1 tbsp (15 ml) lemon or lime juice
  • Salt and freshly ground pepper
  • 1 14 oz (398 ml) can Bonduelle bean salad
  • 1 tbsp (15 ml) lemon or lime juice
  • 1/2 c (125 ml) Arctic Gardens corn
  • 3/4 c (180 ml) grated carrots
  • 3/4 c (180 ml) sliced red cabbage
  • 1 1/2 c (375 ml) baby spinach

  • Spinach avocado sauce:
  • 1/2 avocado
  • 1 tbsp (15 ml) mayonnaise or vegenaise


  1. Heat spinach dip nuggets according to package directions and let cool.
  2. In a bowl, add 1/3 c (80 ml) boiling water. Add couscous, cranberries and 1 tbsp (15 ml) of the spinach dip nuggets. Stir, cover and let stand for 5 minutes. Whip with a fork and let cool.
  3. In a pan, toast pumpkin seeds on medium heat. Transfer to a plate and let cool.
  4. With a mixer, mix together all the sauce ingredients with 1/4 cup (60 ml) of the spinach dip nuggets to obtain a smooth mixture.
  5. In a bowl, mix beans with lemon juice, corn and the remaining spinach dip nuggets. Season to taste.
  6. In 2 big mason jars, divide the couscous, then add beans and finish with spinach, cabbage, carrots and pumpkin seeds.
  7. Pour the sauce into 2 small containers and keep in the fridge for the lunches.
  8. Enjoy in the jar or turn upside down onto a plate to enjoy.
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