Nicholas Wilson P.S. Family Activity Night Recipes

Last night marked our final Family Activity Night for the season! We had such a fun time chopping, mixing, and measuring with students and parents from Nicholas Wilson...thank you for being such a wonderful group to work with! You can find the menu and recipes to last nights picnic dinner below: 


Rainbow crudite and greek yogurt dip

Goat cheese and roasted vegetable sandwich

Turkey apple cheddar sandwich

Egg salad and asparagus sandwich

Flavoured waters (watermelon mint, and cucumber lemon, strawberry basil)

Slegers greens salad bar

Pesto and feta pasta salad

Rhubarb apple pie cones 

Sunshine Greek Yogurt Vegetable Dip


  • 1 cup greek yogurt
  • ½ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon honey
  • ¼ teaspoon salt
 In a bowl, scoop 1 cup of greek yogurt.   Add curry powder, cinnamon, onion powder, garlic powder, honey, and salt. Stir with a spatula until well combined, and then serve with fresh cut vegetables.    

Egg Salad Sandwiches (makes 4 sandwiches) (16x recipe) 


  • 6 eggs, hard-boiled and minced

  • 1/4 cup mayonnaise

  • 2 tablespoons minced green onion

  • ½ stalk celery, minced finely

  • 1 teaspoons dry mustard, to taste

  • 2 teaspoons of lemon juice

  • ¼ teaspoon salt, optional

  • 6 grinds black pepper

  • 10 pieces of asparagus, blanched and cut in half


Mix all ingredients together and add to eggs. Mix gently. Serve on bread with sliced asparagus. Cut each sandwich in half.    

Roasted Vegetable Goat


  • 1/2 cup olive oil

  • 2 cloves garlic, minced

  • 1 cup oil-packed sun-dried tomatoes, drained and finely chopped

  • 1/2 cup chopped fresh basil leaves

  • 1 tablespoon chopped fresh tarragon leaves

  • 1 tablespoon chopped fresh thyme leaves

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces

  • 1 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces

  • 2 peppers, cut into 4 pieces, grilled then julienned

  • 1 baguette

  • 1 cup (6 1/2 ounces) goat cheese, at room temperature

  • 1 cup baby spinach


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the bread. Arrange the spinach on top of the vegetables. Place the top half of the bread over the filling. Cut into 8 - 10 pieces.  

Turkey apple cheddar sandwiches (make 60 sandwiches)


  • 2 teaspoons grainy mustard

  • 2 slices whole-grain bread

  • 2 teaspoons mayonnaise

  • 1 ounce thinly sliced extra-sharp cheddar cheese

  • 4 thin slices green apple

  • 2 pieces red-leaf lettuce


Spread mustard on 1 slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately. Avocado pesto pasta salad with sautéed vegetables 


Avocado Pesto (2x recipe)

  • 2 avocado

  • 1 cup grated parmesan cheese

  • 4 large garlic cloves

  • 1 cup basil leaves (about 1 bunch)

  • 1/2 cup sunflower seeds

  • 4 tbsp lemon juice

  • 4 tbsp olive oil

  • salt & pepper {to taste}

Pasta Salad

  • 2 cups cherry tomatoes

  • 2 medium zucchinis cut into bite-sized pieces 

  • 2 orange peppers cut into bite-sized pieces

    1.       2 red peppers cut into bite-sized pieces

  • about 2 lbs cooked bow-tie pasta

    1.       2 cups crumbled feta cheese


Avocado Pesto

  • Combine all ingredients in a food processor and blend until smooth. Taste and add salt and pepper as needed.
  • Saute all vegetables with about 1/2 cup of olive oil in a large pan until softened and tomatoes are just starting to burst.  

Pasta Salad

  • Cook pasta according to package directions. Rinse under cool water. Set aside to cool.

Toss together the pasta and pesto. Top with vegetables and feta.

Slegers Greens salad bar

  • cucumber diced x 2
  • craisins x 2 c
  • carrot ribbons x 2 c.
  • pumpkin seeds x 2 c.
  • strawberries x 2 c. 
  • apple diced x 2 c.
  • cherry tom diced x 2 c.


 Classic x 2

  • ¼ cups apple cider vinegar
  • ¾ cup canola oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • salt and pepper to taste  

Raspberry x 2

  • ¼ cup raspberry jam
  • ¼ cup apple cider vinegar
  • ¾ cup canola oil
  • salt and pepper to taste

Honey Mustard x 2

  • ¼ cup apple cider vinegar
  • ¾ cup canola oil
  • 2 tablespoons honey
  • 1 tablespoon dijon
  • salt and pepper to taste 

Rhubarb apple pie cones

  • 6 large baking apples
  • 4 sticks rhubarb
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 3/4 cup apple juice 
  • 1/4 cup lightly packed dark brown sugar
  • 12 ice cream "sugar" cones
  • Whipped cream, for garnish

Preheat the oven to 400 degrees. Peel, core, and cut the apples into 3/4-inch chunks. In a medium bowl, whisk the cornstarch, vanilla extract, apple juice concentrate and brown sugar together. Add the apples and raisins and toss. Transfer to a 2-quart baking dish. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more, stirring occasionally for even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit. Scoop warm filling into the ice cream cones and serve, topped with whipped cream



 Urban Harvest Landscape