Spring is a great time for turning over a new leaf. Whether it’s just a little spring cleaning or a major life change, the sweet newness of fresh buds on the trees invites us into new eras.


Light, crusty and oh so sweet!

In honor of spring and of turning over, I’m sharing a recipe for Spring Pineapple Turnovers using my Pineapple Upside Down Jam. Pineapples may be sweet enough on their own, but to enhance their flavor and create the illusion of cake, we’ve combined them with organic brown sugar and pure vanilla extract from Mexico. This jam is perfect for your morning English muffin, paired with peanut butter in a sandwich, or baked into turnovers!

These Spring Pineapple Turnovers are done mini style, for a yummy bite-sized dessert (or breakfast pastry!) that doesn’t overdo it. I’m using puff pastry for this recipe, something we veggie-ites used to think we couldn’t have! After all, it’s just layers of dough and butter-butter-butter, right? Well, if you’re a so-called veggie-vore and you’re ambitious, you can make your own puff pastry, using a recipe like this one and substituting Earth Balance for the butter. Oooooor, you can take the less ambitious route and wimp out (like me) and buy a package of Pepperidge Farm® puff pastry, which is not only vegan but free of trans fats.

Ok, enough puff talk, let’s get down to the business of turnovers!

Spring Pineapple Turnovers

1 sheet Pepperidge Farm® Puff Pastry
Approx 1/3 cups Pineapple Upside Down Jam
flour, for rolling surface
9 maraschino cherries, optional

Thaw the puff pastry until it’s easy to handle (about 40 minutes). Preheat your oven to 400°F.

Roll out the puff pastry on a lightly floured surface. Cut into 2-inch squares (I use a pizza cutter for this).

Spoon 1 tsp of Pineapple Upside Down Jam onto the center of each square. Brush the edges with water and fold diagonally, to create a triangle. Press the edges with your fingers or a fork to seal. Place on an ungreased baking sheet (or Silpat) about 2 inches apart.


That's my jar. Get your own!

Bake 12 minutes or until golden. Cool about 5 minutes on a wire rack, and then proceed to nom.

Don’t own a rolling pin? Neither do I! I’ve removed the label from a straight-sided glass bottle, and do my rolling with that. Rummage through your recycling bin, and you’ll find rolling pins of all sizes!

For a spicy pineapple treat, add 1/4 tsp minced jalapeño to each square before sealing.
For more of a tropical delight, add 1/4 tsp shredded coconut.
For all you chocoholics, add 1/4 tsp grated chocolate (of your choice).


Mustard is way more than just a condiment. Here’s proof!

For all you omnivores out there, my dear sister-friend Lana shares a recipe today for Mustard Baked Pork Tenderloin using Mustard After My Own Heart.

Mustard Baked Pork Tenderloin

1 pork tenderloin (veg-heads: five-grain tempeh is a nice substitute here)
1-2 Tbsp olive oil
1/4 cup Mustard After My Own Heart

Preheat oven to 350F. Coat a baking pan with 1 Tbsp olive oil and set aside.

In a nonstick skillet, heat 1 Tbsp olive oil and sear tenderloin (or tempeh steak) until nicely browned. Place the tenderloin in your pre-oiled baking pan. Slater with Mustard After My Own Heart using a spatula for even coverage. Roast for 40 minutes until no longer pink inside. (For tempeh, bake 30 minutes.)

Remove from oven and let stand a few minutes before slicing. Place slices on a serving platter or individual plates and set aside. Reduce the liquids from the baking pan until thick. Drizzle the reduced liquids over the slices.

For an extra special garnish, fry a few sage leaves in olive oil until crispy and pile atop your tenderloin.

Accompanying side dishes included: new potatoes, steamed green beans, and cucumber-tomato salad with olives and feta. Lana’s wine pick for the dish: La Vieille Ferme Côtes du Luberon

Don’t be afraid to experiment! Food is a lot more forgiving than we give it credit for. Enjoy!