Spring Family Night

Menu

  • Rainbow carrot sticks and greek yogurt dip
  • Turkey and provolone focaccia with spinach and red pepper aioli
  • Vegetable confetti cream cheese pinwheels
  • Strawberry chia lemonade
  • Slegers greens salad bar with pristine olive dressings
  • Pesto and feta pasta salad
  • Egg salad with pickle and lettuce sandwiches
  • Apple pie cones with whipped cream

Sunshine Greek Yogurt Vegetable Dip 

Ingredients

  • 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

Directions

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. 


Rainbow carrot sticks 

Ingrediants

Different coloured carrots.

Directions

Each group the adults will peel the carrots, and each student will chop 1 carrot


Turkey and provolone focaccia with spinach and red pepper aioli

Ingredients

  • 14 pieces of focaccia bread
  • 14 slices of turkey
  • 14 slices of provolone cheese
  • 1 1/2 cups red pepper aioli 
  • 1 litre of spinach
  • 28 olives

Directions 

Spread about 1-2 tablespoons of red pepper aioli on each piece of bread.  On the top half of the bread, place a small handful of spinach.  On the bottom half of the bread, place one piece of turkey and once piece of provolone cheese.  

Close up the sandwiches and cut in half into a triangle.  Place one olive on a skewer and place into the sandwich to hold it together.  Place on a tray and serve.

 

Vegetable confetti cream cheese roll ups 

 Ingredients

  • 4 pieces of lavash bread (alternately use 1-2 wraps)
  • 1 cup cream cheese, room temperature
  • 1 red pepper, diced very finely
  • 1 cup of broccoli, diced very finely
  • 1 small carrot, peeled and grated
  • 1/2 cucumber, diced very finely
  • 2 pieces of green onion, cut very finely with scissors. 

Directions

Chop all vegetables very finely using a safe chopper, and cut green onions into thin rounds with scissors.  Mix together in a bowl to make vegetable “confetti”.

Take a piece of lavash bread and lay it out on a cutting board.  Spread about 1/4 cup of cream cheese all over the bread evenly, leaving a 1/2 inch border.  

Sprinkle 1/4 of the vegetable mixture evenly all over the cream cheese.  

Starting at the end of the lavash bread that does not have the 1/2 inch border, roll the bread up tightly, creating a spiral shape.

Cut the bread into 1 inch thick pinwheels, and place on a tray to serve. 

 

Strawberry Chia Lemonade 

Ingredients

  • 6 cups water 
  • 3 tablespoons chia seeds
  • 2 cups strawberries
  • Juice of 6 lemons
  • 1/3 cup honey

 Directions

Start by mixing 2 cups of water with the chia seeds in a pitcher. Stir, and then set aside 

Add the strawberries and 4 cups of the non chia seed water to blender and blend until the strawberries are completely pureed. Add the lemon juice and honey and blend once more briefly to mix everything together.

Add the chia water to the lemonade and stir to combine.


Avocado pesto pasta salad with sautéed vegetables 

Ingredients

Avocado Pesto 

  • 3 avocados
  • 1 1/2 cups grated parmesan cheese
  • 6 large garlic cloves
  • 1 cup basil leaves (about 1 bunch)
  • 3/4 cup sunflower seeds
  • 6 tablespoons lemon juice
  • 6 tablespoons olive oil (more if needed)
  • salt & pepper to taste

Pasta Salad

  • 3 cups cherry tomatoes
  • 3 medium zucchinis cut into bite-sized pieces 
  • 2 orange peppers cut into bite-sized pieces
  • 2 red peppers cut into bite-sized pieces
  • about 3 lbs cooked bow-tie pasta 
  • 2 cups crumbled feta cheese

 

Directions

Avocado Pesto

  • Combine all ingredients in a food processor and blend until smooth, adding a bit more olive oil if needed. Taste and add salt and pepper as needed.

Vegetables

Saute all the 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 green’s salad bar 

 Ingredients to prepare

  • Carrot ribbons, 3 carrots – 0.75 L
  • Apples x 4  – 0.75 L
  • Cucumber x 1.5 – 0.75 L
  • Radish - 0.75 L
  • Chickpeas x 2 cans – 0.75 L
  • Cherry tomatoes 1.5 pints – 0.75 L
  • Sunflower seeds – 0.5 L 
  • Slegers lettuce – 2 boxes
  • Slegers microgreens – 1 box

 

Honey Mustard Salad Dressing 

Ingredients

  • 1/2 cup apple cider vinegar
  • 1 cup grapeseed oil
  • ½ cup olive oil
  • 1/4 cup honey
  • 2 tablespoons dijon
  • salt and pepper to taste

Directions 

Place all ingredients into a squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

Raspberry Yogurt Salad Dressing 

Ingredients

  • 1/2 cup pristine raspberry vinegar
  • 2 tablespoons lemon juice
  • 1/4 cup yogurt
  • 1/2 cup pristine lemon olive oil
  • 1 cup grapeseed oil
  • salt and pepper to taste

Directions

Place all ingredients into a squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.


Egg salad sandwiches with pickle and lettuce

Ingredients

For the Sandwiches

  • 40 pieces of bread 
  • 5 cups sliced bread-and-butter pickles
  • 20 pieces butter head lettuce

For egg salad 

  • 30 hard-boiled eggs, grated
  • 2 cups mayonnaise
  • ¼ cup dijon mustard
  • chives x ½ bunch sliced thinly
  • salt and pepper to taste

Directions

Grate hard boiled eggs on a large cheese grater into a large bowl.

Stir together eggs, mayonnaise, mustard, chives, salt, and pepper in a large bowl.

Open bread. Fill with egg salad; top with pickles and lettuce.

 

Apple pie filling 

Ingredients

  • 50 apples, peeled, and chopped into 1/2 inch pieces
  • 2 ¼ cups water
  • 1 ½ cups butter, cubed
  • 1/4 cup cinnamon
  • 1 tablespoon salt
  • 4 cups sugar
  • 3/4 cup cornstarch
  • 3/4 cup water

 Directions

Peel, core and dice apples.

Melt butter and cinnamon over medium heat. Stir in apples, sugar and the first measurement of water.

Cover and cook stirring occasionally for 10-15 minutes or until very slightly softened.

In a small dish combine cornstarch and water. Add to pot while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. 

 

  The Clark Family Foundation
 
  
     
 
 
 
   
    
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness