DIY Fruit-on-the-Bottom Yogurt Cups

Ingredients

4 x 250mL jars (old jam jars)

2 cups strawberries, washed and hulled (frozen work too!)

¼ cup water

1 teaspoon vanilla extract

1 tablespoon strawberry jam

2 cups plain yogurt

1 tablespoon sugar

1 teaspoon vanilla extract

Instructions

1. Add prepared berries and water to a small pot and cook over medium until mixture bubbles and berries are softened.

2. Stir in 1 teaspoon vanilla and jam and cook for two more minutes.

3. Let cool completely. While waiting, whisk remaining teaspoon of vanilla into the yogurt along with 1 tablespoon of sugar.

4. Once berries are cool, evenly distribute into the bottom of the 4 empty jam jars.

5. Top each jar with ½ cup of yogurt mixture.

6. Screw tops on jars and store in the fridge. When ready to eat, feel free to add toppings: ground flax, chia seeds, hemp hearts, pumpkin seeds, and more!

Recipe developed and photographed by Alex Chesney, RD

Valentine's Day Recipe Roundup

Are you looking for the perfect sweet treat for your Valentine? Check out this roundup of past recipes for some inspiration! Perfect for if you have some frozen fruit or jam on hand that you’re looking to put to use.

❤️ Strawberry-Rhubarb Turnovers

🩷 Raspberry Lemon Bars

❣️Thumbprint Cookies

💜 Blueberry Beet Pancakes

💗 Vanilla Rhubarb Cheesecake Bars

❤️ Strawberry Coconut Ice Cream

🩷 Vanilla Strawberry Panna Cotta

❣️ Strawberry-Raspberry Pop Tarts

💜 Rhubarb Rolls

💗 Rhubarb Custard Bars

Cooking with Carrot Tops

Following a trip to the farm for hand-picking carrots, we often overlook one valuable resource right in our kitchen – the carrot tops. These vibrant greens, often discarded, hold the potential to transform into delicious dishes. From soups to pesto to sauteed greens, using carrot tops not only contribute to flavour, nutrition, and creativity but also aligns with minimizing food waste.

Here are three simple carrot top recipes to try:

1.     Carrot Top Soup

Ingredients

-       1 bunch of carrots with leaves (carrots coined) 

-       1 tablespoon olive oil 

-       1 medium yellow onion (diced) 

-       4 stalks of celery (sliced) 

-       1 tablespoon of garlic (minced) 

-       2 dried bay leaves 

-       8 cups vegetable stock 

-       1 15 ounce can of six bean medley (drained and rinsed) 

-       Salt and pepper to taste 

Instructions

-       Cut the carrot root from the stems of the carrots. Wash the root and slice into coins. Cut the carrot greens from the stem and place into a colander or bowl to wash away excess dirt. Set aside to dry (approx. 20 minutes). Once dry, remove remaining hard stems from the carrot leaves. 

-       Heat olive oil in a large soup pot over medium heat. Add diced onion, celery slices and coined carrots to the pot and cook for approx. 10 minutes (until vegetables begin to soften). Add minced garlic and cook until fragrant and browned, approx. 2 additional minutes.

-       Add vegetable broth, six bean medley, and bay leaves to the pot and increase the heat to high. Bring to a boil and then reduce heat to simmer and cook for 35 minutes. Add. salt and pepper to taste. 

-       After the soup has simmered for 30 minutes, remove from the heat, and stir in carrot greens. Add a dollop of carrot top pesto, if desired. 

1.     Carrot Top Pesto

Ingredients

-       1 cup carrot leaves 

-       1 cup of spinach 

-       ¼ cup roasted cashews 

-       1 tablespoon garlic 

-       ½ cup olive oil 

-       ¼ cup grated parmesan 

-       Salt & pepper to taste 

Instructions 

-       Pulse the carrot tops and spinach leaves, cashews, and garlic in a food processor until coarsely ground. Slowly drizzle in the oil, and process until blended. Add the Parmesan and some salt & pepper, and pulse until combined. 

1.     Sauteed Carrot Tops

Ingredients

-       4 cups of carrot tops

-       4 tablespoons garlic (minced)

-       3 tablespoons olive oil

-       Salt & pepper to taste

Instructions 

-       Heat olive oil in a medium pan over medium heat. Add garlic and cook for approx. 1-2 minutes, until browned and fragrant. Add the carrot tops and stir continuously until they are covered in oil and have completely wilted, approx. 2-3 minutes. Add salt & pepper to taste. 

Tips for using carrot tops effectively

-        Wash carrot tops thoroughly before using to remove any dirt or debris

-        Store them separately from the carrots in a plastic bag wrapped in a damp paper towel to maintain freshness

-        Mix carrot tops with other herbs like parsley or cilantro to create unique flavour profiles

Potato Ham Soup

Servings: 6

Ingredients:

2 tbsp butter

3 cloves garlic, minced

1 white onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

4 white potatoes, chopped to bite sized

½ head of cauliflower, roughly chopped to bite sized pieces

1 ham steak (or about 1 cup ham), chopped

6 cups vegetable stock

¼ cup cream

1 tsp thyme, ground

Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter. Add the onions, carrots, and celery and saute until tender. Add the garlic and stir for 1 minute.

2. Add the vegetable stock, and potatoes to the pot. Cook on low-medium heat for about 10 minutes. Add the cauliflower and ham and continue to cook until cauliflower and potatoes are tender.

3. Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.

4. Serve hot.

Note: you can serve this topped with cheddar cheese, bacon bits, a dollop of sour cream, and sliced green onions for added freshness and flavour!

Root Vegetable Sheet Pan Dinner

Sheet pan dinners are super easy and filling! You can omit the protein and use this as a side dish as well. Use any vegetables that you like and that you have on hand. This is a great way to use up those veggies that aren’t looking so fresh, but because we are roasting them, they are perfect for the job!

Ingredients: recommendations only

2 medium carrots, cut into wedges

1/2 onion (red/yellow/white, whatever you have!)

1 parsnip

½ beet, chopped (will change the colour of other vegetables on the pan)

5 mushrooms, cut into quarters

1 head of broccoli

2-3 potatoes (white, red, sweet, whatever you want!)

5-6 Brussels sprouts, halved

5 turkey sausages (if using as a meal)

2-3 generous tablespoons of olive oil or another

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

Instructions:

1. Preheat the oven to 375°F.

2. Cut up all vegetables and slice turkey sausages. Lay out on a roasting pan.

3. Cover in oil, and seasonings.

4. Bake for about 40 minutes, or until potatoes are soft.

Butternut Boursin Sauce

Ingredients

3 cups cubed butternut squash (approximately ½ a squash)

1 block Boursin cheese

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon thyme

½ teaspoon onion powder

2 tablespoons canola oil

1 tablespoon balsamic vinegar

½ teaspoon maple syrup

Salt & pepper to taste

½ cup broth

Sage

Instructions

1. Preheat oven 425°F.

2. Place butternut squash in a 9 x 13 dish, then add oil, spices, vinegar, and maple syrup.

3. Season with salt and pepper to taste, then stir to ensure all cubes of squash are coated in oil and the other flavours.

4. Make a space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the prepared pan to the preheated oven and bake for 40 minutes, until squash is browned and softened.

6. Transfer the squash and cheese to a blender or food processor, and blend until smooth.

7. Loosen up the mixture with broth as desired.

8. This sauce can be used in lasagna, as a sauce for mac & cheese, or to coat cooked orzo. Or try making a rice casserole with it! The options are pretty endless.

9. If you want to add a fancy garnish, fry sage leaves in canola oil and place on top.

Recipe developed & photographed by Alex Chesney, RD

Baba Ganoush

Ingredients

2 medium eggplant

2 tablespoons canola oil

2 cloves garlic, roasted or grated

¼ cup tahini

¼ cup canola oil

3 tablespoons lemon juice

¼ teaspoon cumin

¼ teaspoon paprika

¼ teaspoon cayenne pepper

Salt and pepper to taste

Pickled red onions, paprika, and extra canola oil for garnish

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. Wash eggplant then slice off the tops (be careful, they can be prickly!) and then slice each one in half.

3. Brush the eggplant with the 2 tablespoons of canola oil on all sides.

4. Place the eggplant cut-side down on the prepared baking sheet, then poke holes on the top side.

5. Transfer the eggplant into the preheated oven, and bake for 30 minutes, until eggplant are wrinkled looking and the side facing the pan is nicely browned.

6. While the eggplant roasts, prepare the rest of your ingredients: tahini, canola oil, lemon juice, spices, salt, and pepper.

7. Let the eggplant sit for 10 minutes of so, until cool enough to touch.

8. Scoop the roasted flesh out, and transfer to a thin tea towel.

9. Squeeze as much liquid as possible out of the eggplant flesh. You’ll be surprised how much there is! In the end you should get around 1 cup of roasted eggplant, with the excess moisture removed.

10. Place the drained eggplant into a mixing bowl, and add the remaining ingredients. Use an immersion blender to mix until smooth. Transfer to a serving bowl, and top with pickled onion (optional, but pretty!), a few more pinches of paprika, and extra canola oil.

11. Serve with cut up veggies and crackers/pita/mini naan bread for dipping.

12. Enjoy!

Leek & Potato Gratin

Ingredients

Filling

2 leeks, washed thoroughly, cut in half, and sliced into half-rounds

2 tablespoons salted butter

1 teaspoon thyme

1 teaspoon paprika

1 tablespoon all-purpose flour

1 head roasted garlic, cloves removed and puréed*

1 cup milk

½ cup Parmesan cheese

4 – 5 potatoes, washed and thinly sliced

¼ cup milk

Breadcrumb Topping

½ cup breadcrumbs

1 tablespoon Parmesan

1 tablespoon salted butter, melted

Instructions

1. Preheat the oven to 400°F.

2. Melt 2 tablespoons of salted butter in a cast iron pan, over medium heat.

3. Add the washed and sliced leeks and cook until softened and just starting to brown.

4. Add the thyme and paprika and stir until leeks are coated. Season with salt and pepper to taste (~1/4 teaspoon of each).

5. Add the pureed roasted garlic and flour and again stir until leeks coated. Roasted garlic may start to stick/burn, so quickly add a bit of milk once leeks are coated. If anything does stick, use a wooden spoon to scrape up any stuck-on bits.

6. Slowly add the rest of the milk, using a spatula to stir and combine. Once all milk has been added, pour in the Parmesan and again mix until evenly combined. The mixture will be very thick. Taste and season with more salt and pepper as required.

7. Turn off the heat and remove ¾ of the leek and sauce mixture from the pan. Place in a small pan for use later on. Spread the remaining ¼ of the sauce evenly across the bottom of the pan.

8. Add a layer of sliced potatoes to the pan, until the bottom is fully covered.

9. Add ¼ of the mixture back to the pan, and spread out until potatoes are as covered as possible.

10. Repeat this process two more times. After the final leek mixture has been added, top the pan with the final ¼ cup of milk.

11. Next, add the breadcrumb mixture to the top of the pan.

12. To make the bread crumb topping melt 1 tablespoon butter in the microwave. Add the breadcrumbs and Parmesan and stir until evenly combined. Season with salt and pepper to taste.

13. Spread the breadcrumb mixture evenly overtop of the cast iron pan.

14. Place the prepared pan into the oven and bake for 40 minutes, until bubbly and potatoes are soft when poked with a fork.

15. Serve as a side with a protein and vegetable of your choice.

*To make roasted garlic, slice the top off of a whole bulb of garlic, and place on a large piece of tinfoil. Drizzle the garlic bulb with canola oil, and then tightly wrap up the foil. Place in the oven and bake at 425°F for ~45 minutes, until garlic cloves are caramelized and soft, and can be easily squeezed out of their papery outer layer.

Recipe developed & photographed by Alex Chesney, RD

Oven-Charred Okra

Okra is a divisive veggie. It’s unfamiliar to some, and often thought of as slimy for anyone who is aware of it. This super easy oven-roasted recipe is here to help you change your tune, though! They melt-in-your-mouth, and the buttery spices are delicious.

Ingredients

1 quart okra

2 tablespoons salted butter, melted

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon brown sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425°F.

2. Line a baking sheet with parchment paper and set aside.

3. Wash okra and cut into 2-inch sections. If some pieces are wider than an inch, slice in half lengthwise.

4. Transfer washed and prepared okra to a medium mixing bowl and pour over melted butter.

5. Mix to coat okra, then add spices, sugar, salt, and pepper.

6. Mix to coat again.

7. Transfer seasoned pieces of okra to the prepared baking sheet and place in the oven.

8. Bake for 20 minutes, until okra are softened and starting to appear charred.

9. Eat as is, or pair with a dip made with Greek yogurt, mayo, and spices of choice. Curry powder and cayenne would be tasty!

Recipe developed & photographed by Alex Chesney, RD

Stuffed & Air-Fried Zucchini Blossoms

Squash blossoms are found in the cuisine of many cultures, such as Italian and Mediterranean dishes. Often referred to as delicacies, they are typically only found at farmers’ markets, so try to get your hands on them while you can!

Stuffed squash/zucchini blossoms may not be familiar to everyone, but they make for a unique appetizer or addition to many dishes. Our suggestion is to be creative and make them your own! That’s exactly how we approached developing the following recipes, grabbing whatever ingredients we had in the garden and trying a number of unique combinations.

Ingredients: Batter

1 cup all-purpose flour

1 cup water, room temperature

Tip: Prepare the batter with oat flour to make the recipe gluten-free/ Celiac-friendly.

Ingredients: Filling

1 block cream cheese

+ additional spices, herbs, fruits and vegetables (5 variations listed below)

Tip: To have softer cream cheese to work with, remove the block from the fridge about two hours prior.

1. Chocolate Strawberry Cheesecake (4 blossoms)

4 large strawberries

1 teaspoon honey

Topping:

1/4 cup semi-sweet chocolate chips, melted

icing sugar

2. Pumpkin Spice Cheesecake (4 blossoms)

1 tablespoon pumpkin spice

1 teaspoon honey

3. Herb & Garlic (4 blossoms)

1 clove garlic, minced

1 tablespoon fresh parsley, chopped

scant ½ teaspoon dried thyme

1 onion slice, chopped

salt & pepper (to taste)

4. Spicy Dill (4 blossoms)

3 tablespoons fresh dill, finely chopped

½ teaspoon red pepper chili flakes

5. Jalapeño (4 blossoms)

2 green onion tops, chopped

1 jalapeño, diced

1 clove garlic, minced

salt & pepper (to taste)

Instructions

1. Prepare all ingredients according to the suggestions above (e.g., mince, dice, etc.) and set aside.

2. Gently rinse blossoms with water and dry with a paper towel. It’s okay to open the petals (even if they tear a bit) to ensure there aren’t any bugs. The entire flower is edible, but most people remove the bud from the inside (called the stamen) and the stem from the base of the flower.

3. In a medium-sized bowl, whisk together the flour and water to create the batter. Set aside for at least 10 minutes.

4. Preheat air fryer to 370°F.

5. For each flavour variation, combine all ingredients together in a small bowl and fill each blossom with about 1 ½ tablespoons of the mixture. To make the filling step easier, transfer your filling to a piping bag. If you don’t own one of these, don’t worry! You can make a quick & easy at-home version by filling a Ziploc bag and snipping off one corner.

6. After the blossoms are filled, carefully coat the outside with batter. Although a bit messy, we found it easiest to do this by hand. Try your best to close the flower so that the filling doesn’t run out when frying.

7. Evenly coat the air-fryer basket with olive oil and lay down 6 battered blossoms, ensuring they’re evenly spaced. You may be able to fit more depending on the size of your basket.

8. Fry for 12 min, carefully flipping halfway.

   Tip: After frying, if the blossoms are stuck to the bottom of the basket, give them 10 min to cool and they will be easier to remove.

Recipe developed by Alissa Debruyne and Emma Van der Burg, 2023 Dietetic Interns

A Guide to Storing Green Onion

Properly storing green onions can help maintain their freshness, flavor, and texture, allowing you to enjoy their culinary benefits for a longer period. Follow this guide to ensure you store your green onions effectively:

Choose Fresh Green Onions: Visit our pick-your-own patch and select green onions that are firm, crisp, and have vibrant green tops. Avoid ones with wilted, yellowing, or slimy leaves.

Store Unwashed: It's best to store green onions without washing them, as moisture can promote spoilage. If they are dirty, gently wipe off the dirt with a damp cloth or paper towel.

Refrigerator Storage: Store in the refrigerator. There are a few methods to store green onions. These methods help maintain the right level of moisture while providing adequate ventilation.

Method 1:

• Place the green onions in a heavy bottomed jar, glass, or vase root-side down. Fill the container of choice with cold or room temperature water, just enough to cover the roots.

• Cover the green onions with a plastic Ziploc bag. Clinch the bag slightly around the green onions to store some of the humidity within the bag and zip the bag closed as much as possible.

• Transfer the jar to the refrigerator. Replace the water every couple of days.

Method 2:

• Alternatively, instead of placing the green onions in a jar, wrap the green onions in a slightly damp paper towel. This provides the humidity needed for proper storage.

• Place the wrapped green onions inside a plastic Ziploc bag or storage container; it does not need to be sealed airtight. Remoisten the paper towel if it becomes too dry or too wet.

Utilize Quickly: While green onions can be stored, they are best used fresh for maximum flavor and texture. Try to use them within 1-2 weeks of purchasing.

Freezing Green Onions: You may also choose to freeze them for later use. Chop the green tops and white bulbs separately, spread them on a baking sheet to freeze individually, and then transfer them to an airtight container or Ziploc freezer bag. Frozen green onions are best used in cooked dishes rather than fresh ones due to the change in texture.

The jar or damp paper towel methods are great for storing various herbs that have delicate leaves and stems. Try these methods with other herbs as well!

• Parsley

• Cilantro

• Basil

• Mint

• Dill

• Chives

• Oregano

• Thyme

• Rosemary

• Sage

Whole Roasted Cauliflower

Ingredients

1 head cauliflower

3/4 cup canola oil

3 tablespoons lemon juice

1 1/2 teaspoon maple syrup

1 1/2 teaspoon paprika

1 1/2 teaspoon thyme

1 1/2 teaspoon nutritional yeast

2 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon red pepper flakes

Instructions

1. Trim leaves off of cauliflower and cut stem down as low as possible, while still keeping the cauliflower head intact.

2. Wash the cauliflower head and shake off to remove excess water, then place on a tea towel to dry further.

3. Preheat the oven to 400°F.

4. While the cauliflower dries, whisk together the marinade/sauce.

5. Add oil, lemon juice, and maple syrup to a small bowl and whisk vigorously to combine. Add herbs and seasonings and whisk again.

6. Flip the head of cauliflower upside down in a cast iron pan and pour half of the oil and spice mixture into the crevices.

7. Flip the cauliflower back right-side-up and place in the cast iron pan. Use a pastry brush to spread the rest of the oil mixture all over the cauliflower.

8. Tightly cover the cauliflower and pan with a large piece of tin foil (spray it with cooking spray to prevent any sticking!) and transfer the pan to the preheated oven.

9. Bake for 1 hour, removing the tin foil when 10 minutes remain on the timer.

10. Remove from the oven and slice into large pieces, and display on a serving tray. Top with a sauce of your choice (if desired), and some crumbled cheese or sesame seeds.

Recipe developed & photographed by Alex Chesney, RD

Oven-Roasted Grape Tomatoes

Ingredients

1 pint grape tomatoes

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon red pepper flakes

1/8 teaspoon garlic powder (or 1 clove freshly minced garlic)

Instructions

1. Preheat the oven to 425°F.

2. Thoroughly wash your grape tomatoes, then transfer them to an oven-safe dish.

3. Drizzle with olive oil and stir to coat.

4. Sprinkle all herbs and seasonings and again stir to coat.

5. Transfer the baking pan to the pre-heated oven and roast for a total of 40 minutes, until juices are evaporated and tomatoes are wrinkled-looking and shrunken down.

6. Stir the tomatoes about halfway through, to help them cook evenly and to prevent them from burning/sticking.

7. Let the tomatoes cool, and then enjoy as a makeshift pasta sauce, a topper for ricotta toast, or fold into a frittata, stir-fry, or wrap. Alternatively, serve as an appetizer, like pictured below. We spread cream cheese on crackers, added 2 roasted grape tomatoes, and drizzled balsamic glaze on top. You could use a different cheese or cracker and achieve the same effect! The roasted flavour really intensifies the sweetness of these little tomatoes, and brings them to the next level!

8. These roasted tomatoes can also be transferred to a freezer-safe container or bag and frozen for later use.

Recipe developed & photographed by Alex Chesney, RD

Creamy Corn Dip with Oven-Baked Kettle Chips

Ingredients

2 cobs corn, boiled and kernels cut off

½ cup yogurt or sour cream

¼ cup mayonnaise

½ cup cheddar cheese

¼ cup cream cheese, softened

2 tablespoons parmesan cheese, divided in half

Red pepper flakes

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon lime juice

3 green onions, diced

4 potatoes, very thinly sliced

Canola oil

Spices

Instructions

1. Preheat oven to 425°F.

2. Bring a large pot of water to a boil over high heat.

3. Add the husked cobs of corn to the water and boil until bright yellow, around 6 – 7 minutes.

4. Remove the corn from the boiling water and once cool enough to handle cut the kernels off the cob.

5. While the corn cools, combine yogurt, mayonnaise, cheeses (except for 1 tablespoon of Parmesan), spices, lime juice, and green onions in a medium bowl and mix thoroughly. Add corn kernels and mix again.

6. Transfer the dip mix to a 9-inch round pie plate or an 8x8 square baking dish that has been greased with cooking spray. Smooth into an even layer then sprinkle with the remaining 1 tablespoon of Parmesan.

7. Transfer the dish to the oven and bake for 30 minutes.

8. During the first 10 minutes of baking, wash and very thinly slice your potatoes.

9. Add the potato slices to a bowl, drizzle with oil, and sprinkle with spices (your choice! I went with chili powder, oregano, and garlic powder) as well as salt and pepper.

10. Spread the seasoned and oiled potato slices into a single even layer on baking sheets lined with parchment. You will likely need two sheets, as it’s very important for the potatoes to be spread out, and not touching. This will help get them nice and crispy!

11. Bake for 20 minutes, until golden brown and crispy.

12. Remove the dip and the chips from the oven and enjoy them together. This dip can also be served as a sandwich spread, or a taco-topper.

Recipe developed & photographed by Alex Chesney, RD

Blueberry Beet Pancakes

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 beet, peeled

2 tablespoons canola oil

1 large egg

½ cup blueberries, plus more for serving

Instructions

1. Place beet in a small pot and cover with water. Bring to a boil and cook until tender, about 10 – 15 minutes depending on the size.

2. Remove the beet and place in a blender, along with ¼ cup of reserved beet water.

3. Blend the beet and water until smooth. You should have a bright pink puree!

4. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

5. In a large bowl whisk together milk, beet puree, egg, and canola oil until smooth.

6. Add the flour to the milk and beet mixture and mix until just combined. Some small lumps of flour are ok!

7. Heat a large non-stick pan over medium. Add a splash of canola oil and use a paper towel to carefully spread it all over the pan.

8. Add 2 – 3 tablespoons of the pancake batter to the pan and use the back of the measuring spoon to spread the pancake out into a circle.

9. Let the pancake cook for 1 – 2 minutes, until bubbles start to form. Add a sprinkle of blueberries to the pancake while it cooks.

10. Once the 2 minutes are up, and lots of bubbles have formed on the top of the pancake, give it a flip. Cook for an additional 1 – 2 minutes.

11. Serve immediately, or keep warm in a 200°F oven.

12. In total you should get 6 – 8 pancakes, depending how big you make them.

13. Unfortunately the beautiful pink colour of the pancake batter is a bit lost during the cooking process, but it’s so much fun while it lasts! I saw the Barbie movie this week and was inspired to make a pink breakfast food because of it.

14. Enjoy!

Recipe developed & photographed by Alex Chesney, RD

Raspberry Lemon Bars

Ingredients

¼ cup butter

½ cup white sugar

1 cup all-purpose flour

Pinch of salt

Topping

¾ cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

Pinch of salt

2 large eggs, whisked

Juice of 1 lemon (~3 tablespoons)

Grated zest of 1 lemon

1 ½ cups raspberries

Icing sugar for sprinkling

Instructions

1. Preheat oven to 350°F.

2. In a medium bowl, add flour, salt, and sugar. Stir until combined, then add butter. Using a pastry cutter or just your hands, mix in the butter until pea-sized pieces remain.

3. Press the flour and butter mixture into the bottom of an 8x8 pan that has been greased with cooking spray. Bake the bottom for 8 – 10 minutes, until just golden brown around the edges.

4. In the bowl you mixed the flour mixture, combine the sugar, flour, baking powder, and salt. Add eggs, lemon zest, and lemon juice and stir until smooth and well-blended.

5. Sprinkle most of the raspberries over the crust, and then top with the lemon filling. Place a few additional raspberries on top and bake for 30 minutes, until golden brown and set.

6. Cool completely in the pan on a wire rack before attempting to slice.

7. Once fully cool, cut into squares or bars. Sprinkle with icing sugar before serving, and enjoy!

Recipe developed and photographed by Alex Chesney, RD

Waffle Iron Zucchini Fritters

Ingredients

4 zucchini, shredded

1/4 cup bread crumbs

1 egg, whisked

1/2 cup feta, crumbled

1/4 teaspoon red pepper flakes

1/2 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Cooking spray

Instructions

1. Preheat your waffle iron.

2. Shred zucchini, then place in a dishtowel and squeeze out as much liquid as you can.

3. Place the shredded and drained zucchini in a mixing bowl and add all remaining ingredients.

4. Mix until combined.

5. By now the waffle iron should be nice and hot. Open it up, and grease it very thoroughly with cooking spray. This is important, so that the fritters don’t stick!

6. Scoop 1/3 cup of fritter batter and place in each waffle ‘square’. Use a spatula to gently spread the batter around so that it’s in a relatively even layer, reaching towards all four corners.

7. Close the waffle iron and cook until brown and crispy. The amount of time this takes will vary by waffle maker brand. For me, it took 2 rounds of the auto shut-off, or about 8 – 10 minutes.

8. Once brown and crispy, carefully lift up the fritter and remove from the waffle maker.

9. Cook another batch of fritters, making sure to thoroughly grease the waffle maker again before starting.

10. Serve zucchini fritters with your grilled proteins, a sunny-side up egg, or alongside pulled pork.

New Potato and Spinach Curry with Halloumi

Ingredients

1 head spinach, washed and roughly chopped

1 pint new potatoes, washed and cut so that sizes are all roughly similar

¼ cup minced garlic scapes

2 tablespoons tomato paste

½ teaspoon red chili powder (different than ‘regular’ chili powder – much more spice!)

2 teaspoons coriander

1 teaspoon ground ginger

½ teaspoon garam masala

¼ teaspoon turmeric

2 tablespoons water

½ cup cream

1 block halloumi, sliced

1 tablespoon canola oil

Instructions

1. Begin by prepping all ingredients: wash and chop your veggies, chop the halloumi, and measure out the spices, tomato paste, and cream. Having everything ready to add to the pan as needed will speed up the process!

2. Add canola oil to a large pan and turn on to medium-high heat. Cook until golden brown, then flip and repeat. This should take about 5 minutes per side. Once done, remove from the pan and set aside.

3. While the halloumi cooks, bring a medium pot of water to a boil. Once boiling, add your prepared new potatoes and cook for 15 minutes.

4. While the potatoes cook, add the garlic scapes to the pan you cooked the halloumi in. Stir often and cook over medium heat for 2-3 minutes until fragrant.

5. Next, add spices and tomato paste to the pan. Cook for another minute or so, then add the water.

6. Add the spinach and stir and cook until wilted. Add the cream and stir until combined. Reduce heat to low at this time.

7. By now the new potatoes should be done cooking. Drain the water then add them to the pan with the spinach curry. Stir until potatoes are coated.

8. Finally, add the cooked halloumi slices to the pan as well.

9. Serve with a dollop of yogurt and enjoy!

Recipe developed & photographed by Alex Chesney, RD

Panna Cotta with Vanilla Strawberry Sauce

Ingredients

Cooking Spray

3 cups half and half cream (10 - 18%)

3 teaspoons powdered gelatin (or vegan alternative)

¼ cup white sugar (can add more if you like things sweeter!)

1 teaspoon vanilla extract

Pinch of salt

1 ½ cups strawberries

1 tablespoon sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon water

1 teaspoon cornstarch

Instructions

1. Lightly grease 6 mini mason jars (125mL size) with cooking spray, then wipe out most of the oil with a paper towel, leaving a slight residue.

2. Pour half of the cream into a small saucepan and sprinkle the powdered gelatin evenly on top. Let soften for 5 minutes. The surface of the cream should look “wrinkled” and the gelatin grains should be wet and slightly dissolved.

3. Set the saucepan over low heat and warm the cream slowly. Stir or whisk frequently. The cream should never boil or simmer – if you see steam remove the saucepan and let cool down slightly. You should be able to dip your finger in the cream for a few seconds. If you can’t, it’s too hot! Throughout this warming, the gelatin will dissolve. This should go fairly quickly.

4. After about 3 - 4 minutes of warming, rub a bit of the cream between your fingers to make sure it’s smooth.

5. Stir the sugar into the cream and continue to warm until it dissolves too. This should take about 5 minutes. Again, don’t let the cream simmer or boil!

6. Remove the saucepan from heat. Whisk in the remaining half of the cream along with the vanilla and salt.

7. Divide the mixture evenly between the prepared jars and place in the fridge to chill.

8. While the panna cotta chills, make your strawberry topping. Place strawberries, vanilla, sugar, and lemon juice in another small saucepan over low heat.

9. Whisk together water and cornstarch to form a slurry. Once strawberry mixture starts to breakdown and soften, add the slurry to the saucepan. Stir together until evenly coated, then mash berries down as well.

10. Continue cooking until strawberries are completely softened and mixture is glossy. Stir often throughout the cooking process.

11. Once berry mixture is glossy remove from heat and cool completely. Store in the fridge until ready to serve.

12. To serve, you have options. You can attempt to unmold the panna cotta and serve upside down on a plate. If you want to go this route, the panna cotta will need to chill overnight.

13. Alternatively, you can serve the dessert in the mini jars. If you do this, it only needs 2 hours or so of chilling. This is my preference because it’s easier!

14. If planning to unmold, fill a large bowl with warm to hot water. Wipe a dessert plate with a damp paper towel.

15. Run a thin knife carefully around the edges of the mason jar. Don’t slide the knife all the way in, just release the top edge. Dip the jar into the warm water up to its rim and hold for ~3 seconds.

16. Flip the jar over on a small plate and shake slightly to help ease the panna cotta out. It should come out pretty easily, but if not return to the warm water for 2 seconds at a time. Reposition on the plate if needed, then top with your berry mixture.

17. If you skipped the unmolding simply top your mini panna cottas with the berry mixture right before serving.

18. Enjoy!

Recipe modified from thekitchn.com and photographed by Alex Chesney, RD

Upside-Down Asparagus Puff Pastry

Ingredients

1 package puff pastry, thawed

½ bunch of asparagus, washed and trimmed

2 stalks green garlic, washed and minced

Salt, pepper, and red pepper flakes (all to taste)

Balsamic glaze

Cooking spray

1 cup cheese, shredded (I used Gunn’s Hill 5-Brothers)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for later use.

2. Unwrap and unroll the thawed puff pastry and cut into 4 even rectangles.

3. Prep all remaining ingredients so that you can quickly assemble the puff pastries!

4. Once ingredients are ready, start to assemble:

   1. Divide the baking sheet into four quadrants. In the middle of each, spray a generous coat of cooking spray.

   2. Next, lay down 4-5 spears of asparagus and top with a sprinkle of minced green garlic.

   3. Season with salt, pepper, and red pepper flakes.

   4. Add a drizzle of balsamic glaze, and then top the seasoned asparagus with ¼ cup cheese.

   5. Place one puff pastry rectangle on top of the asparagus and cheese mixture, ensuring everything is covered.

   6. Use a fork (you may want to dip it in water first so it doesn’t stick!) and press down the edges of the puff pastry.

   7. Spray the puff pastry with another coat of cooking spray.

   8. Repeat this process for the remaining 3 puff pastry pieces.

5. Once all 4 pastries have been prepared, transfer to the preheated oven and bake for 20 minutes.

6. Remove from the oven, let cool slightly, and then flip over. You should have a deliciously flaky, cheesy, and asparagus-filled pastry to enjoy!

Recipe developed and photographed by Alex Chesney, RD