Recipes

Strawberry Bruschetta

 

Strawberry bruschetta appetizers on a wooden cutting board

Strawberry Bruschetta

Baguette slices are layered with creamy ricotta cheese, strawberries, fresh mint and a drizzle of honey. A delicious snack or appetizer for entertaining.
Prep Time 10 mins
Cook Time 0 mins
Course Appetizer, Snack

Ingredients
  

  • 1 baguette
  • 1 cup ricotta cheese
  • 1 tbsp honey, plus extra for drizzle
  • 1 cup sliced strawberries (about 6 strawberries)
  • 1 tbsp finely chopped mint leaves

Instructions
 

  • Slice baguette into 18-24pieces. (Optional: Toast the baguette slices.)
  • In a small bowl, combine honey with ricotta cheese. Spread the ricotta cheese mixture on each slice of baguette.
  • Top with diced strawberries.
  •  Garnish with mint leaves and a drizzle of honey.
Keyword appetizer, baguette, bruschetta, finger food, fresh strawberries, no cook meals, picnic food, ricotta cheese, strawberries, strawberry, Strawberry Bruschetta, summer appetizers, summer recipes

Spinach Salad with Homemade Poppyseed Dressing

 

A plate of spinach salad drizzled with poppyseed dressing.

Spinach Salad with Homemade Poppyseed Dressing

Greek yogurt is the secret ingredient in this sweet and tangy homemade poppyseed dressing! You can swap out the sliced strawberries for peaches, nectarines, apples or pears.
Prep Time 10 mins
Cook Time 0 mins
Course Salad

Ingredients
  

Salad

  • 6 cups baby spinach
  • 1 cup sliced strawberries (about 6 strawberries)
  • 1/2 red onion, thinly sliced
  • 1/4 cup toasted walnuts
  • 1/4 cup feta cheese, crumbled

Dressing

  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp honey
  • 2 tsp Dijon mustard
  • 2 tsp white vinegar
  • 2 tsp poppy seeds

Instructions
 

  • Toss spinach, strawberries and red onion in a large serving bowl. Sprinkle walnuts and feta cheese over the salad.
  • Whisk dressing ingredients in a small bowl.
  • Pour the poppyseed dressing over salad just before serving.
Keyword homemade poppyseed dressing, poppyseed dressing, Salad, spinach salad

Black Bean, Corn & Avocado Salad

 

Bean, corn and avocado salad in a large white platter

Black Bean, Corn and Avocado Salad

Take one can of black beans and dress it up with corn, tomatoes, and creamy avocado. The lime juice vinaigrette and cilantro give this vibrant salad a fantastic fresh flavour.
Prep Time 10 mins
Cook Time 0 mins
Course Salad
Cuisine Vegan, Vegetarian

Ingredients
  

Salad

  • 1 can (19oz/540mL) black beans, drained and rinsed
  • 1 cup corn (fresh, canned or frozen thawed)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 small red onion, diced
  • 1 avocado, diced
  • 1/2 cup cilantro, roughly chopped Add more cilantro if you like!

Dressing

  • 1/3 cup lime juice (about 2 limes)
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp sugar
  • 1/4 tsp salt

Instructions
 

  • Gently toss salad ingredients ina large serving bowl.
  • Whisk dressing ingredients in a small bowl.
  • Pour the dressing over the bean salad and toss to coat.
Keyword avocado, avocado salad, bean salad, Black Bean, Corn & Avocado Salad, black beans, corn, lime, quinoa and beet salad, summer salad

Strawberry Cobbler Cake

 

Strawberry cobbler cake in a glass baking dish, arranged beside a white teapot

Strawberry Cobbler Cake

A delicious cobbler-style cake which can be made with either fresh or frozen strawberries. The strawberries are scattered over the batter and topped with an oat crumble. Serve on its own or with a small scoop of ice cream.
Course Dessert
Servings 8

Ingredients
  

For the batter

  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg (large)
  • 2 tsp vanilla extract
  • 1 1/4 cup flour, divided (all purpose flour, whole wheat flour, or combination of both)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk
  • 2 cups fresh or frozen strawberries (if using frozen, do not thaw)

For the topping

  • 1/4 cup flour or oats (for a "true" cobbler, you can use flour; I substituted oats for extra fibre and crunch)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions
 

For the batter

  • Preheat oven to 350F. Grease an 8 x 8 inch baking pan.
  • In a large mixing bowl. cream together the softened butter and sugar.
  • Beat in egg and vanilla extract.
  • In a medium bowl, mix together half of the flour, baking powder, salt. Stir in yogurt. Add remaining flour and stir in milk to form a wet batter. Pour batter into the greased pan.
  • Arrange the strawberries in a flat layer over the batter.

For the topping

  • In a small bowl, whisk together oats and brown sugar.
  • Cut in chilled butter with a pastry blender or 2 forks. The topping will look crumbly.
  • Sprinkle the topping on top of the strawberries. It doesn't have to be completely even.
  • Bake for about 40 minutes or until a toothpick inserted comes out clean. If using frozen strawberries, you may need to increase the baking time by 5-10 minutes.
Keyword dessert recipe, fresh strawberries, frozen strawberries, strawberries, strawberry cake, strawberry cobbler, strawberry cobbler cake

Mediterranean Chicken Kebabs

 

Chicken skewers and salad on a white plate, with a green napkin beside it

Mediterranean Chicken Kebabs

You'll love how fast and easy this recipe is. Allow the chicken to marinade for at least 30 minutes to bring out the delicious flavour!
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 2 boneless chicken breasts, cut into 1 1/2 inch pieces
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice (about 1 lemon)
  • 3 tbsp olive oil
  • wooden or metal skewers

Instructions
 

  • Place chicken pieces in a large bowl. Add spices, garlic, lemon juice and olive oil. Mix well, cover and marinade in fridge for at least 30 minutes or overnight.
  • Soak wooden skewers (if using) for 30 minutes. Thread chicken pieces onto skewers, leaving some space between chicken pieces.
  • Broil or BBQ chicken skewers for 10-12 minutes or until they reach an internal temperature of 165F. Flip skewers halfway through cooking.
  • Serve with your favourite salad!
Keyword Chicken kebabs, Mediterranean Chicken Kebabs, Mediterranean recipe

Portobello Mushroom Burgers

 

Portobello Mushroom Burgers

A "meaty" tasting burger bursting with flavour. Even my meat-loving husband loves these (although he needs to eat 2 burgers!)
Course Main Course
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 4 Portobello mushrooms
  • 4 Tbsp olive oil
  • 4 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 2 tsp brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 2 tsp paprika
  • salt and pepper to taste
  • 4 slices Swiss cheese (or your favourite cheese; optional)
  • 4 buns
  • Your favourite burger toppings - lettuce, tomatoes, onions, avocado, relish, etc.

Instructions
 

  • Gently wipe the mushrooms with a mushroom brush. Trim off the stems and save these for a soup, salad or stir-fry. Place mushroom caps in a shallow dish with the gills facing up.
  • Mix the olive oil, soy sauce, apple cider vinegar, sugar and spices in a small bowl to make a marinade.
  • Brush the marinade along the mushroom gills, and then pour some of the marinade into the mushroom caps. Turn the mushrooms over and pour the remaining marinade on top of the mushrooms. Brush the marinade on mushroom tops.
  • Allow mushrooms to marinade 10 minutes. Turn mushrooms over so that gills are facing up again. Use a spoon to scoop the marinade and pour marinade into the mushrooms. Let mushrooms marinade for at least another 20 minutes.
  • Cook mushrooms on a heated grill for a few minutes on each side. Or pan fry on medium heat.
  • Enjoy your burger with your favourite buns and toppings!

Notes

This is a modified version of a recipe created by BudgetBytes. 
Keyword mushroom burger, mushroom burger recipe, portobello mushroom, portobello mushroom burger, vegetarian burger

Dim Sum Stuffed Green Peppers

 

Dim sum stuffed green peppers on a white platter with red chopsticks and a small bowl of sauce

Dim Sum Stuffed Green Peppers

Sue Mah, award-winning dietitian
These shrimp stuffed peppers are one of my favourite dim sum dishes! Serve these as an appetizer or side dish (serves 6) or as main dish (serves 4).
Course Appetizer, Main Course, Side Dish
Cuisine Chinese

Ingredients
  

  • 340 g shrimp, shelled and de-veined
  • 2 green onions, plus extra for garnish
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 1/2 tbsp corn starch, plus more for dusting
  • 3-4 green bell peppers
  • 1 tbsp canola oil
  • 1/2 cup chicken broth or water
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 1/2 tbsp water

Instructions
 

  • Finely mince the shrimp to create a paste. (Fold the minced shrimp over and continue to mince. Repeat this about 10 times until you get a paste. Or you can use a food processor.)
  • In a bowl, add shrimp paste, chopped green onions, sesame oil, salt and cornstarch. Mix well.
  • Cut each green pepper into quarters (or more pieces, if pepper is large). Remove seeds. To help peppers lie flat when cooking, trim off the curved ends. (Save these for a stir-fry or salad.)
  • Dust each piece of green pepper with cornstarch. You can sprinkle the cornstarch into the pepper with a spoon, and then tap the green pepper upside down to remove any excess. Chef Mah's tip (aka my Dad): This helps the shrimp filling to stick to the green pepper.
  • Spoon in the shrimp filling and press firmly into the pepper.
  • Heat oil in a skillet over medium-high heat. Cook peppers, stuffing side down for a few minutes until browned. Turn peppers over and cook for another few minutes.
  • Add 2 T water and steam for a couple of minutes until peppers are tender. Remove lid and continue cooking until all water has evaporated.
  • To make the sauce: Add broth (or water), oyster sauce and soy sauce in a small saucepan. Bring to gentle boil and reduce to simmer. In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk slurry into the sauce until it thickens.
  • Garnish stuffed peppers with remaining green onions. Serve with sauce. Enjoy!
Keyword Chinese dim sum, Chinese food,, dim sum, dim sum recipes, green peppers, shrim stuffed peppers, shrimp, shrimp stuffed peppers, stuffed peppers

Quinoa Salad with Beets, Oranges & Arugula

Platter of quinoa salad mixed with red beets, oranges and arugula

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This salad is just bursting with flavours – earthy beets, fresh citrus and peppery arugula! The beets give the quinoa a beautiful red hue! Add feta cheese for an extra hint of creaminess.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 cups arugula
  • 4-5 cooked beets (about 1 lb)*
  • 1 orange
  • Optional: feta cheese

Dressing

  • 2 T olive oil
  • 2 T red or white wine vinegar
  • 1/2 tsp sugar
  • salt and pepper to taste

*You can roast, steam or boil beets. Or use packaged, pre-cooked beets.

Instructions

  1. Rinse quinoa. Place quinoa and water in a small saucepan on high heat. Bring to boil, then reduce heat to medium-low and cover. Cook for about 10-12 minutes or until the liquid is absorbed. Fluff with a fork and allow to cool.
  2. In a small bowl, whisk together olive oil, vinegar, sugar, salt and pepper.
  3. Peel and dice beets. Peel orange and remove white pith. Cut each orange segment into thirds or quarters.
  4. In a large serving bowl, combine quinoa and arugula. Gently mix in beets and orange segments. Add dressing and toss lightly. Optional: Sprinkle feta cheese over salad before serving.

    Makes 6 servings

 

 

 

Shrimp & Pork Dumplings

Golden browned dumplings on a plate with red wooden chopsticks beside them

 

 

 

 

 

 

 

 

 

You’ll love these delicious dumplings made with ground pork and shrimp. Feel free to substitute the ground pork with any other meat and / or swap the shrimp for meat. Enjoy!

Ingredients:

3/4 lb ground pork (or any other ground meat)

8-10 raw, peeled shrimp, diced finely

2 cups spinach or other leafy green veggie, minced

3 Tbsp minced fresh ginger

2 cloves garlic, minced

3 Tbsp sesame oil

3 Tbsp soy sauce

1/4 tsp pepper

30-40 dumpling wrappers

oil for cooking

hoisin sauce, soy sauce, chili sauce, or other dipping sauce

Directions:

  1. Mix all of the ingredients (except the dumpling wrappers, oil and dipping sauce) into a big bowl to make the dumpling filling.
  2. Keep dumpling wrappers covered with a damp towel to prevent the edges from drying out.
  3. Place about 1 Tbsp of the filling in the centre of a dumpling wrapper. (Don’t overfill the dumplings.)
  4. Dampen the edges of the wrapper with water.
  5. Fold the wrapper in half. Start at the middle and pleat half the dumpling. Turn the wrapper around and repeat the pleating. (See video below for the pleating technique.)
  6. Heat oil in a large pan on medium to high heat. Fry dumplings for a few minutes until they golden brown on the bottom. Flip the dumplings over and fry for another minute.
  7. Pour 1/4 to 1/3 cup of water into the pan. Cover the pan with a lid and reduce heat to medium-low. Steam the dumplings this way until almost all of the water has evaporated.
  8. Remove the lid and allow the dumplings to continue cooking until all of the water has evaporated, and the dumplings are dry and crispy on the bottom.
  9. Serve with your favourite dipping sauce – hoisin sauce, soy sauce or chili sauce.

Makes 30-40 dumplings

 

 

Spicy Red Lentil & Havarti Soup

Red lentil soup in a white bowl, with grated cheese and coriander garnish

The hint of curry powders adds a wonderful warmth to this delicious soup!

Ingredients

  • 1 ½ tablespoon (25 ml) of local Ontario butter
  • 2 teaspoons (10 ml) of curry powder
  • 1 onion, chopped
  • 2 cups (500 ml) of diced carrots
  • 1 cup (250 ml) of diced celery
  • 1 cup (250 ml) of diced peeled potatoes
  • ¾ cup (180 ml) of dried red or orange lentils
  • 1 cup (250 ml) of chicken broth
  • 3 cups (750 ml) of local Ontario milk
  • 5 oz (150 g) of Ontario-made jalapeno-flavoured Havarti cubed
  • 2 tablespoons (30 ml) of chopped cilantro

Instructions

1. In a large pot, melt butter over medium-high heat. Sauté curry, carrots, potatoes, celery and onions, until onions are softened.

2. Add lentils, broth and milk. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered until lentils are soft, 30-40 minutes.

3. Purée soup in a blender until smooth. Adjust seasoning. Serve garnished with the Havarti cheese and cilantro. Enjoy!

Makes 6 servings

Recipe source: Dietitians of Canada, Cookspiration