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Spaghetti with Arugula Pesto

22/4/2021

Arugula (also called rocket or roquette) is a favourite green of ours. It is peppery, but not spicy like mustard. It is great for spreading on bruschetta, pizza, omelettes, quinoa and rice bowls.

Ingredients
5 cups arugula
1/2 cup of your favourite fresh herb (e.g., mint, cilantro or parsley)
1/2 cup olive oil
2 cloves garlic
2 tablespoons lemon juice
1 lb spaghetti pasta
Grated parmesan cheese

Directions
Put arugula, herbs, oil, garlic and lemon juice in a blender. Blend.

Taste. Add salt and pepper to your liking. Refrigerate until serving.

Cook spaghetti and drain. Mix with pesto. Top with parmesan.
*Additional toppings include pine nuts, sun-dried tomatoes and sliced black olives.

From the kitchen of Angela MacDougall
Article: Shades of Spring

Carrot Turnip Maple Soup

22/4/2021

Ingredients
2 Tbsp olive oil
1 large onion (finely chopped)
1 Tbsp thyme
1 Tbsp grated fresh ginger
3 large carrots (peeled, roughly chopped)
2 medium turnips (peeled, roughly chopped)
1 1/2 tsp sea salt
1/4 tsp pepper
5 cups water
2 tsp lemon juice (freshly squeezed)
1/4 cup maple syrup
2 green onions (diced)
3 Tbsp sour cream or yogurt (optional)

Directions
Cook onions and spices in olive oil in a pot. Add the carrots and turnip. Simmer for 10 minutes.
Add water and boil until cooked.
Add lemon juice and blend together until creamy. Add maple syrup and blend.
Ladle into bowls. Top with green onions, and (if desired) sour cream or yogurt.

Enjoy every bite!

From the kitchen of Michelle Alcorn "Maple Chef Michelle"
Article: Shades of Spring

Michelle Alcorn (aka Maple Chef Michelle) publishes six recipes a week from her kitchen in Lower Coverdale as part of the weekly, free, online cooking club called Atlantic Canada Cooks - Facebook. #maplechefmichelle

Green Onion Vinaigrette

22/4/2021

Drizzle atop a mixed bed of sliced greens (spinach, baby kale, mizuna, arugula, baby leaf lettuce, baby chard or beet greens) with grated beets and carrots.

Ingredients
6-7 green onions
1/2 cup olive oil
1/3 cup lemon juice
2-3 tbsp honey
1 tsp ground coriander
1/4 tsp salt

Directions
Chop green onions, and separate the white from the green parts.

In a blender, blend the white parts, olive oil, lemon juice, honey, coriander, salt and pepper until smooth and well combined. Chop the green parts and sprinkle on salad.

Once mixed, taste and add more salt, pepper or honey if desired.

From the kitchen of Angela MacDougall
Article: Shades of Spring

Baked Eggs and Spinach (or other greens)

22/4/2021

Greens for breakfast? Or perhaps a light dinner. This very quick and easy recipe requires few ingredients.

Ingredients
1 Tbsp butter
4 handfuls raw spinach (or kale, chard, collards or mustard)
Shredded cheese of your choice
4 eggs
Salt and pepper to taste

Directions
Preheat oven to 350F. Lightly butter four ramekins (or a muffin tin instead; just make sure to fill the empty holes with water).

Melt butter in a warm skillet. Add spinach. Cook until wilted, at which point the leaves have significantly reduced in size. Remove from heat, drain any excess liquid and divide into the four ramekins. Spread cheese over the spinach. Crack one egg into each ramekin, sprinkle with salt and pepper.

Place ramekins on a baking sheet and cook for 15-18 minutes until the egg white is cooked but egg yolks are still a little runny. Serve with crusty bread.

From the kitchen of Angela MacDougall
Article: Shades of Spring

Recipes

Spaghetti with Arugula Pesto

Carrot Turnip Maple Soup

Green Onion Vinaigrette

Baked Eggs and Spinach (or other greens)

Connecting Albert County's Guide to Healthy Eating

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