Some Spring Time Recipes

 

Roasted Tomato Soup with Goat Cheese Dumplings

Sweet grape tomatoes are perfect to roast and create a simple soup for during the week or to serve to guests for a special meal. Delicate goat cheese dumplings give a unique and tasty twist to the soup.

 

Serves 6.

 

2 pints grape tomatoes

4 cloves garlic

2 tbsp (30 mL) extra virgin olive oil

1/4 cup (60 mL) chopped fresh Italian parsley

1 tsp (5 mL) chopped fresh rosemary or 1/2 tsp/2 mL

1/4 tsp (1 mL) each salt and pepper

3 cups (750 mL) vegetable broth

1 small log (140 g) goat cheese

1 large egg

3 tbsp (45 mL) seasoned breadcrumbs

 

In a bowl, combine tomatoes, garlic, oil, 2 tbsp (30 mL) of the parsley, rosemary, and a pinch each of the salt and pepper.  Spread onto a parchment paper lined baking sheet and roast in a 400°F (200°C) oven for about 25 minutes or until golden and soft.

 

Scrape into a blender or food processor and puree until smooth.  Place in a saucepan and add broth. Bring to a gentle boil and let simmer for 10 minutes or until flavours develop.

 

Meanwhile, in a bowl stir together goat cheese, egg, breadcrumbs and remaining parsley. Using a small teaspoon, drop dough by teaspoonfuls (5 mL) into soup and stir for 5 minutes.

 

Tip: You can make the dumplings while the soup is simmering then stir them all in gently to cook through.

 

Soup can be made up to 2 days ahead or frozen for up to 2 weeks.

Sriracha Egg Salad Sandwiches

 

We love a twist on a simple classic. The egg filling gets a little crunch from the celery and flavor kick with one of our favorite ingredients – Sriracha!

 

Serves 4.

 

1/3 cup (75 mL) mayonnaise

1 tbsp (15 mL) Sriracha

1 tsp (5 mL) grainy mustard

1 tsp (5 mL) cider vinegar

1/2 tsp (2 mL) each salt and pepper

8 large hard-cooked eggs, peeled and coarsely chopped

3 celery stalks, finely diced

2 green onions, finely chopped

3 tbsp chopped fresh cilantro

8 slices toasted bread

 

In a medium bowl, combine mayonnaise, Sriracha, mustard, vinegar, salt and pepper; stir to combine. Add eggs, celery, green onions and cilantro, gently stir to combine.

 

Spoon onto bread to make sandwiches.

 

Tip: filling can be made ahead, covered and refrigerated for up to 3 days.

Quinoa Salad with Veggies

With a nutty flavour and texture this salad is packed with produce and a snappy vinaigrette.

 

Serves 12.

 

2 cups (500 mL) quinoa

4 cups (1 L) vegetable broth

2 cups (500 mL) sugar snap peas or 1 cup (250 mL) frozen peas, thawed

2 vine ripened tomatoes, chopped

1 cucumber, peeled and chopped

1/3 cup (75 mL) chopped fresh parsley

 

Lemon Vinaigrette:

3 tbsp (45 mL) extra virgin olive oil

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) cider vinegar

1 tbsp (15 mL) basil pesto

2 tsp (10 mL) Dijon mustard

1/4 tsp (1 mL) salt

Pinch pepper

2 tbsp (30 mL) chopped fresh mint or parsley

 

Place quinoa in a large nonstick skillet over medium high heat. Toast, stirring frequently for about 6 minutes or until fragrant and beginning to hear quinoa pop. Add broth and bring to boil. Cover and reduce heat to low; simmer for about 15 minutes or until liquid is absorbed. Remove from heat and add sugar snap peas, return cover and let stand 5 minutes. Using fork, fluff quinoa into large bowl. Let cool slightly.

 

Add grape tomatoes, cucumber and parsley.

 

Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, vinegar, pesto, mustard, salt and pepper. Pour over salad and add mint; stir to combine.