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This Week’s Vegetable Box Feature: Easter Favourites!

With many of us preparing to celebrate Easter or Passover this weekend I thought I would share some favourite Easter dishes incorporating this week’s Veggie bundle.

This week’s bundle has options for delicious brunch, dinner and even dessert ideas. I can’t think of a better way to celebrate than to serve your friends and family locally grown vegetables!

Wishing you a wonderful Easter and/or Passover.

 

Recipes:

 

Creamy Cucumber Radish Salad

Created by: The Natural Nurturer

A delicious addition to easter brunch, pairs well with smoked salmon.

 

Ingredients:

1 large English cucumber

1 bunch radishes

3 TBSP finely chopped fresh dill or 2 tsp dried dill

¼ cup chopped fresh chives or ½ cup thinly sliced scallions

⅓ cup plain Greek yogurt

2 TBSP extra virgin olive oil

2 tsp red wine vinegar or apple cider vinegar

1 tsp honey

½ tsp kosher salt

¼ tsp garlic powder

Freshly ground black pepper, to taste

 

Directions:

1. Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.

2. Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.

3. In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.

4. Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.

5. To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

 

Glazed Maple Carrots

Created by: Isabel Laessig

These are so easy to make! All it takes is one pan or the oven! A great side for your brunch or dinner.

 

Ingredients:

4 TBSP Butter unsalted 2 lbs.

Carrots peeled and sliced into thick sticks

6 TBSP Brown sugar

2 TBSP Maple syrup

¼ tsp Salt pinch

Black pepper ground

Fresh parsley chopped, for garnish

Directions:

1. Slice your carrots lengthwise, then melt butter in a large skillet. When the butter is melted, add in the carrots, brown sugar, maple syrup, salt, and pepper. Mix well until combined and melted.

2. Let the sauce mixture cook with the carrots, maintaining a bubbling simmer and stirring occasionally to prevent sticking, until the carrots are the desired tenderness and the sauce is reduced to a thick glaze.

3. Garnish with parsley if desired, and serve! Glazes thicken as they cool, so this dish is best served right away.

 

Strawberry Spring Salad

Created by: Nicole Etolen

A light and fresh salad that can be added to your brunch or dinner menu!

 

Ingredients:

6 cups mix salad greens

16 strawberries

1/4 cup pecans chopped

1/4 cup red onion thinly sliced

1/4 cup feta cheese crumbled

1/4 cup balsamic vinegar Salt and pepper to taste

Directions:

1. In a bowl, stir together the lettuce mix, strawberries, pecans, red onion, and feta cheese.

2. Lightly drizzle with balsamic vinegar and toss to evenly coat salad mix.

3. Season to taste with salt and pepper.

 

 

Easy Scalloped Potatoes

Created by: Isabel Laessig

A delicious side for your Ham Dinner.

 

Ingredients:

6 medium yellow potatoes, peeled and thinly sliced

1 small onion sliced, optional

3 TBSP Butter

3 TBSP Flour

2 cups Whole Milk

1 cup Heavy Cream

2 cups Sharp Cheddar Cheese shredded (divided into 2 portions)

1 tsp Seasoned Salt salt to sprinkle between layers of potatoes, about ½ tsp each time pepper to sprinkle between layers of potatoes, about ½ tsp each time, plus extra for cream sauce

 

Directions:

1. Preheat your oven to 350°F. Grease a 9 by 13-inch baking dish and set it aside. Melt butter in a large sauté pan over medium-high heat, then add flour. Whisk until a thick paste forms. Slowly add milk, then heavy cream, whisking until the mixture is thick and creamy. Finally, add cheese, seasoned salt, and pepper. Mix until combined to create your béchamel sauce.

2. Place half of your peeled and sliced potatoes and onions in the greased baking dish. Sprinkle with salt and pepper, then cover with half of your béchamel sauce.

3. Add remaining potatoes and onions, along with another sprinkle of salt and pepper, then top with the remaining sauce. Cover with foil and bake for 1 hour.

4. Uncover and top with a layer of cheese. Bake for 10 more minutes until melted and browned. Serve and enjoy!

 

The BEST Carrot Cake with Cream Cheese Frosting

Created by: Danielle

Because it’s not Easter dessert without carrot cake!

 

Ingredients:

For the carrot cake:

2 cups (250 grams) all-purpose flour (spooned & leveled)

2 tsp baking powder

1 tsp baking soda

1 and 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp salt

3/4 cup (180ml) canola or vegetable oil

4 large eggs room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce

1 tsp pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed

 

For the cream cheese frosting:

1 (8-ounce) package brick style cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

2 cups powdered sugar

1 tsp pure vanilla extract

 

Directions:

To make the carrot cake:

1. Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.

4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

5. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

 

To make the cream cheese frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

 

Recipes are curated by Lauren


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