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This week veggie box feature… celebrate Canada Day with Local Veggies!

The first Long Weekend of Summer is here! Whether you are hosting a backyard BBQ or making lunch for two, I hope you are inspired by my recipes this week; easy summer recipes featuring this week’s Vegetable Bundle.

As the weather warms up many of us start craving lighter and cooler meals. In the spirit of Canada’s Birthday, I’ve included a few “red dishes” to go along with the colour of the weekend.

Wishing you a Happy Canada Day Long Weekend, enjoy your celebrations as Canada turns 157 years old on Monday!






Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Created By: Sylvia Fountaine

Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette. A delicious side for a backyard bbq, potluck or picnic!



6 cups kohlrabi (purple or green) -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

1/2 cup chopped cilantro (one small bunch) half of a jalapeno -minced

1/4 cup chopped scallion

orange zest from one orange, and juice

lime zest from one lime, and juice

Citrus Dressing:

1/4 cup olive oil

1/4 cup fresh orange juice (juice form one orange)

1/8 cup lime juice plus 1 T (juice from one large lime), more to taste

1/4 cup honey

1/2 tsp kosher salt

1 TBSP rice wine vinegar


1. Trim and peel kohlrabi. (I normally have to peel twice to get thru the thick skin). Cut off two

ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

2. Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño (1/2), lime zest and orange zest.

3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.



Best Gazpacho

Created by: Julia Moskin

Makes a delicious & colour perfect lunch on Canada Day. Leftovers make for an easy work day lunch the rest of the week! This recipe is also great because it features many of the items in this week’s box.



2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1 cucumber, about 8 inches long, peeled and roughly cut into chunks

1 small mild onion (or ½ of this week’s Spanish onion), peeled and roughly cut into chunks

1 clove garlic

2 tsp sherry vinegar, more to taste


½ cup extra-virgin olive oil, more to taste, plus more for drizzling


1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.



Easy Cucumber and Chickpea Salad

Created by: Albana – Uncomplicated Chef

This bright and crisp salad combines canned chickpeas with fresh cucumbers and feta and a tangy za'atar vinaigrette. A delicious dish for a summer lunch on the patio or added to your backyard dinner party menu.



Salad: 1 can chickpeas, drained and rinsed

2 cups cucumbers, sliced

1/2 red onion, sliced

2 TBSP fresh herbs, torn or sliced dill mint or parsley

2 TBSP feta cheese, crumbled

Za'atar Vinaigrette

1/4 cup olive oil

2 TBSP lemon juice

1 tsp Dijon mustard

1 tsp za'atar spice (or make your own, see below)

salt and black pepper to taste


1. Make sure your chickpeas are drained and dry. Add them to a bowl with the cucumber and onions.

2. Toss to combine.

3. Sprinkle the herbs and feta cheese over the top of the salad.

4. Add all of the ingredients for the vinaigrette to a mason jar and shake to combine.

5. Pour the dressing over the salad.

6. Toss to evenly coat.

* Homemade Za’atar Spice


2 TBSP dried oregano, preferably Greek or Turkish

2 TBSP sumac

2 TBSP sesame seeds

1 TBSP dried marjoram or additional oregano

1 TBSP dried thyme

1 tsp fine sea salt


1. Simply combine all of the ingredients in a bowl or jar, and stir to combine.

2. For enhanced flavor, warm the spices together in a medium skillet over medium heat, until fragrant and the sesame seeds are starting to turn golden. Remove from the heat and transfer to a bowl to cool. (Skip this step if you will be baking your za’atar on pita bread, which essentially does the same thing.)

3. Store za’atar in an air-tight container at room temperature for up to 1 month.



Spinach Artichoke Dip

Created By: Bon Appetit

A perfect recipe to get everyone loving spinach! Makes a great addition to Happy Hour or to serve for lunch with fresh cut vegetables, crackers or chips.



1 bunch spinach, thick stems trimmed

Kosher salt

1 TBSP vegetable oil

1 large shallot, finely chopped

1 garlic clove, finely grated

Freshly ground black pepper

4 oz cream cheese

½ cup sour cream

½ cup mayonnaise

1 10-oz. package frozen artichoke hearts, thawed, chopped or canned artichoke hearts

¾ cup grated Parmesan

Vegetables, Crackers, chips, or toasted baguette (for serving)


1. Preheat oven to 400°. Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds. Transfer to a bowl of ice water to cool. Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible. Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want). Transfer spinach to a cutting board and coarsely chop.

2. Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.

3.Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth. Transfer mixture to a medium bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper.

4. Scrape mixture into a 1-qt. baking dish and bake until golden brown on top, 20–25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or—dare we say it?—a vegetable.



Homemade Pico De Gallo

Created by: She Likes Food

This fresh salsa can be served with chips for Happy Hour or used as a condiment for hamburgers/tacos/salads and more!



4 cups diced tomatoes

1 cup small diced white onion

1/2 cup chopped cilantro

1/4 cup small diced jalapeño, or more if desired

1/4 cup fresh lime juice

Salt, to taste


1. Add all ingredients to a large bowl and mix until combined. Enjoy with your favorite Mexican food recipe!

Notes: Store in an airtight container in the refrigerator for about 3 days.


The BEST Roasted Zucchini

Created by: She Likes Food

A delicious summer side to your favourite protein.



4 medium sized zucchini

3 TBSP olive oil

1 TBSP soy sauce

1/2 tsp smoked paprika

1/2 tsp paprika

3/4 tsp granulated garlic

1/2 tsp onion powder

1/2 tsp dried herbs, I like herbs de Provence Cayenne, to taste



1. Pre-heat oven to 425 degrees F. Cut the ends off the zucchini and then cut it in half, width wise. Cut each of those in half, lengthwise, and then cut those halves into quarters, lengthwise.

2. Add all of the seasonings, excluding the salt, to a large bowl and whisk until combined. Add the zucchini and toss to coat.

3. Pour the zucchini onto a large sheet pan, sprinkle with a big pinch of salt and toss. Roast zucchini until caramelized and very tender, 30-40 minutes. Enjoy!



Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊

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