Spring Recipes Ottawa

Celebrate Spring with fresh, flavourful, and vibrant recipes!

Spring Fling Quinoa Bowl

Quick, healthy, and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, this one-bowl delight offers a tasty protein boost. Plus, the leftovers are delicious the next day!

Click here to see the recipe.

Chilled Pasta with Peas, Mint and Ricotta

With creamy ricotta, zesty mint, and sweet peas, this chilled pasta makes a lovely alfresco meal in the summertime and works well as lighter pasta to accompany barbecues.

Click here to see the recipe.

Coconut Rum Blondies

Click here for the recipe.

Char’s Sweat Pea Pesto

Homemade pesto is a cinch to make. Traditionally, pesto is made with: pine nuts and fresh basil – I often switch it up and use a seed combo (instead of pine nuts) and frozen (thawed) peas in place of fresh basil. This pesto also makes a great “sauce” for grilled fish, or slather on a sandwich instead of mayo!

Ingredients

• ½ cup (125 mL) seeds (*I like to use ¼ cup (60 mL) each of sunflower and pumpkin seeds)
• 2 cloves garlic
• 1 1/2 cups (375 mL) frozen peas, thawed (*or fresh sweet peas)
• 1/4 cup (60 mL) lightly packed roughly chopped fresh mint
• 1/4 cup (60 mL) grated Parmesan cheese
• Hefty pinch each: salt, chili flakes and ground nutmeg
• Zest and juice of one lemon
• 1/4 cup (60 mL) olive oil

Directions

1. Place seeds and garlic in a food processor fitted with a metal blade. Pulse until well chopped.
2. Add peas and pulse until finely chopped (scrape down side of bowl if needed).
3. Add mint, cheese and spices and pulse until combined.
4. Add lemon zest and juice. With the motor running – drizzle in oil.

Makes about 1 ½ cups (375 mL).

Sweet Pea Pesto Pasta

Cook one box of Italpasta Artisan Gemelli according to package directions. Toss hot cooked pasta with one full recipe of sweet pea pesto, ½ cup (125 mL) grated parmesan cheese, ¼ tsp (1 mL) salt and pinch of chili flakes. Garnish with additional parmesan cheese, sweet peas and a drizzle of olive oil.

Sweet Pea Pesto White Bean Dip

Drain and rinse one can (540 mL) white kidney beans. Place in a food processor and pulse until smooth. Add one full recipe of sweet pea pesto and pulse until well combined. Place on a serving dish and garnish with a drizzle of olive oil and chopped fresh mint. Serve with veggie sticks and pitas. Makes about 1 ¾ cup (425 mL).