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Hosting a Canada Day party or attending one? This week I’m sharing some easy vegetable recipes that are great for Parties, BBQs or Potlucks that feature this week’s vegetables!

This July 1st marks Canada’s 156th Birthday! Enjoy your celebrations!




Sweet Potato Salad Recipe

Created by: Chocolate Covered Katie

This is a perfect salad for parties, potlucks, picnics, barbecues, or any time you need an easy and colorful side dish to feed a crowd.



4 medium sweet potatoes, peeled and chopped (2 lb before peeling)

1 onion, diced

1/2 tsp salt, and optional pepper

3 tbsp oil, or spray (for fat-free option)

2 tsp minced garlic 2 tbsp lime juice

1 red bell pepper, diced

1 can black beans, or 1 1/2 cups cooked

optional 1 cup canned or cooked corn

3/4 cup fresh cilantro, chopped (omit if desired)


1. Toss sweet potatoes and onions with 1 1/2 tbsp oil (or spray) and the garlic, sprinkle with salt and optional pepper, and arrange in a single layer on two parchment-lined baking sheets.

2. Place in a non-preheated oven on the center rack, then turn the oven to 450 F. Bake 35 minutes, or until potatoes are soft.

3. Add all remaining ingredients to a large bowl, then toss with the sweet potatoes.

4. Serve hot or cold.


Asparagus and Peas Pasta Salad

Created by: Jo Cooks

This fresh Asparagus and Peas Pasta Salad is the perfect side dish to take to any potluck, or for any busy weeknight meal.



1 lb pasta (uncooked (penne, bowtie, rotini, etc.))

2 cups fresh peas (shuck this week’s peas)

1 lb asparagus (trimmed and cut into 1-inch pieces)

2 cups baby bocconcini (or mozzarella cut into small pieces)

1 cup Parmesan cheese (freshly grated)


1 cup buttermilk

½ cup mayonnaise

2 TBSP white wine vinegar

1 clove garlic (minced or grated)

1 tsp salt (or to taste)

1 tsp black pepper (or to taste)


1. Cook the pasta: Cook the pasta according to package instructions. Drain and rinse well with cold water.

2. Blanch the veggies: Fill a pot with water and bring to a boil or use the same pot with pasta water. Set up another bowl with ice water. Add the asparagus pieces and frozen peas to the boiling water and cook for 2 minutes until crisp-tender. Drain and transfer the veggies to the ice bath to stop them from cooking. Drain well.

3. Make the dressing: In a medium bowl whisk all the dressing ingredients together.

4. Combine everything: In a large bowl, combine the pasta, veggies, bocconcini and the dressing. Toss well. Stir in half the Parmesan cheese and reserve the other half for serving.


Simple Chunky Salsa Recipe {Pico de Gallo Salsa}

Created by: Seduction in the Kitchen

Makes the perfect addition to Happy Hour, don’t forget your favourite tortilla chips!



4 medium very ripe tomatoes (peeled, seeded and diced), can you use this week’s vine tomatoes)

1 fresh jalapeno pepper (seeded and minced)

2 TBSP chopped fresh cilantro leaves

1 medium onion (diced)

1/2 tsp granulated sugar

1/2 tsp salt (or to taste)

1/2 tsp freshly ground black pepper (or to taste)

Juice of 2 key limes or 1 small lime


1. In a bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, sugar and salt and pepper. Combine well.

2. Add the juice; cover and refrigerate for 4-5 hours before serving.

3. Serve with tortilla chips and ENJOY.


Easy Marinated Mushrooms

Recipe Created by: Cheyanne Holzworth

This is dangerously addictive and will disappear in a matter of minutes!



12-16 ounces cremini mushrooms – cleaned & stems removed

4 large cloves garlic – peeled & divided (2 cloves smashed; 2 cloves minced)

6 sprigs fresh thyme + 1 tsp chopped leaves – divided

2 bay leaves – divided

¼ cup finely diced shallot

¼ cup Extra Virgin olive oil

2 TBSP each: white wine vinegar & red wine vinegar

¾ tsp Italian seasoning

Kosher salt & fresh ground black pepper

¼-½ tsp crushed red pepper flakes – adjust to taste

1 1/2 tsp finely chopped flat-leaf parsley leaves - plus more for garnish


1. Poach Mushrooms: Fill a deep, medium-sized saucepan with 4-5 cups of water. Add the smashed garlic, thyme sprigs and 1 bay leaf. Bring the water to a rapid simmer. Season water with ½ teaspoon salt. Add the mushroom caps and return to a gentle simmer. Cook, reducing heat as needed to maintain a gently simmer, until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat and drain mushrooms well.

2. Prepare Marinade while mushrooms are poaching: In a large, non-reactive (non-metallic) bowl, add the minced garlic, remaining bay leaf, shallot, oil, both vinegars, Italian seasoning, ¼ teaspoon salt, 1/8 teaspoon pepper, red pepper flakes, 1 teaspoon thyme leaves, and parsley. Whisk to thoroughly combine.

3. Marinate in fridge: While the mushrooms are still warm, add them to the marinade (Make sure you add the mushrooms to the marinade while they are still warm. They will soak up the most flavor that way!). Gently stir to combine and coat. Taste the marinade and adjust for seasoning if desired. Cover the bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes (or up to 10 days), stirring the mushrooms occasionally. For the best taste, I recommend allowing the mushrooms to marinate for at least 8 hours.


Pea Salad

Created by: Summer Miller

Pea salad should let the peas shine. This salad features a delicious and light dressing to do just that!



4 cups fresh peas

1 ½ tsp Kosher salt

2 TBSP olive oil

2 TBSP finely minced yellow onion (about ¼ small onion)

¼ tsp black pepper

1 tsp white wine vinegar

2 to 3 radishes, thinly sliced

¼ cup packed cup mint leaves, chopped

¼ cup chopped chives

2 ounces feta or shaved parmesan


1. Boil the peas: Bring a small pot of water to a boil. Add 1 ½ teaspoons of salt, and add the peas. Cook for about 5 minutes until the peas are bright green and still have a little bite to them. You don’t want mushy, wrinkled, army green peas. You want bright green, firm but tender peas.

2. Drain the peas: Shut off the heat and drain the peas.

3. Make the sauce: In a medium skillet set over medium heat add the olive oil, minced onion and Aleppo pepper. Sauté until the onion softens, about 5 minutes. Stir in the vinegar. Remove from heat. Add the sliced radishes and drained peas. Fold in the fresh mint and chives. Crumble feta over the peas. Taste. Add more salt or pepper to your liking.

4. Serve: Transfer to a serving bowl or plate. Serve, warm, room temp or cold.


Recipes are curated by Lauren

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