American Association of Orthodontists: Fresh ‘Orthodontist Approved’ Farm-to-Table Recipes

“One of the most common questions patients ask their orthodontist is ‘what can I eat?'” according to DeWayne B. McCamish, DDS, MS, president of the American Association of Orthodontists. “We ask experts to create seasonal, orthodontist-approved recipes to provide delicious dishes for our patients, their families, and anyone who likes to cook and enjoy food.”

The two recipes, one sweet and one savory, highlight fresh seasonal veggies and fruits in all their glory. The Avocado Toast is a wonderful addition to breakfast, brunch or lunch, and a Fresh Fruit Tart is a satisfying treat any time of day.

(Serves 1-2, but can be doubled or tripled)

1. In a small bowl, mash the avocado with the fresh lemon juice, and leave slightly chunky.

2. Lightly toast the mini-pizza crust at 375˚ F for 5 minutes, until warm and slightly crisp (it will soften when toppings are added).

3. Spread the mashed avocado on the flatbread, sprinkle half the kosher salt and drizzle a Teaspoon of the olive oil.

4. Top with the fresh arugula or spinach, the chopped tomatoes, the onion of your choice, and the cheese. Drizzle the other teaspoon of the olive oil and the other half of the kosher salt to finish it off. Slice into wedges and serve immediately.

(Serves 4)

1. Preheat oven to 375˚ F. Cut the pie crust into four pieces. On a lightly floured board, with a lightly floured rolling pin, roll each one into a 6 or 7-inch free-form shape, place on a baking sheet lined with parchment paper.

2. Combine the 1/2 cup sugar and the ⅛ cup flour in a small bowl. Set aside.

3. In a medium bowl, combine the sliced fruit. Then add the sugar and flour mixture, tossing gently. Place about cup of the fruit onto each piece of dough, leaving a 1/2 inch border around the edges. For juicier fruit, fold up the edges of the dough to form a lip.

4. Bake tarts for approximately 20 minutes until edges are golden brown.